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Bio-preservative effect of blends of essential oils: natural anti-oxidant and anti-microbial agents for the shelf life enhancement of emulsion based chicken sausages

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Abstract

This work explores the efficacy and potential of four different blends of essential oils as bio-preservative for enhancement of shelf life of emulsion based ready-to-eat chicken sausages. Pre-optimized levels of four different blends of essential oils: 0.25% each of B-1, B-2, B-3 and 0.125% of B-4, were tried in the chicken sausages. Four different treatments along with control were then aerobically packaged and stored under refrigerated (4 ± 1 °C) conditions. An increase in pH and TBARS value was found to be significantly lower in the case of B-2 products. Significantly higher values for DPPH activity (% inhibition) and total phenolic content (µg/g) were also observed for B-2 products which indicated that B-2 products had better oxidative stability. Further, B-1 and B-2 products were observed with significantly lower microbial count; however, B-4 products received slightly higher sensory scores than B-2. It was found that B-1, 2 and 3 (each at 0.25%) and B-4 (0.125%) enhanced the shelf life of chicken sausages by 13–14 days, 16–17 days, 10–11 days and 6–7 days, respectively under refrigerated (4 ± 1 °C) storage.

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Acknowledgements

We sincerely thank our Director, IVRI for fellowship and grant provided in the institute funded project.

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Authors and Affiliations

  1. Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001, India

    Heena Sharma

  2. Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, U.P., 243122, India

    S. K. Mendiratta & Ravi Kant Agarwal

  3. National Research Centre on Meat, Hyderabad, Telangana, 500030, India

    Kandeepan Gurunathan

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  1. Heena Sharma
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  2. S. K. Mendiratta
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  4. Kandeepan Gurunathan
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Correspondence to Heena Sharma.

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Sharma, H., Mendiratta, S.K., Agarwal, R.K. et al. Bio-preservative effect of blends of essential oils: natural anti-oxidant and anti-microbial agents for the shelf life enhancement of emulsion based chicken sausages. J Food Sci Technol 57, 3040–3050 (2020). https://doi.org/10.1007/s13197-020-04337-1

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  • DOI: https://doi.org/10.1007/s13197-020-04337-1

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