Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

Sharma, Heena; Mendiratta, S. K.; Agarwal, R. K.; Kumar, Sudheer; Soni, Arvind

doi:10.1007/s13197-016-2461-z

Cited by 47 publications

(32 citation statements)

References 39 publications

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“…TPC found in treated and untreated chicken meat samples also increased with the addition of TP in both aerobic-and vacuum-packaged samples. The result showed that the treated sample of chicken meat had higher TPC in untreated (control) samples, whereas a lower value was found in aerobic packaging, which is in agreement with the results of; [59] they reported that the total phenolic content decreased significantly at each interval of storage period in vacuum-packaged fresh chicken sausages. However, treated products showed a slower rate of decrease, indicating that these possess better oxidative stability than the control.…”

Section: Tpcssupporting

confidence: 87%

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Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

Arshad

Amjad

Yasin

et al. 2019

International Journal of Food Properties

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2019) Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder, ABSTRACT This study was carried out to evaluate the impact of gamma irradiation and turmeric powder (TP) on microbial quality (total aerobic bacteria and coliforms), physicochemical quality (pH, Hunter's parameter, oxidative and microbial stabilities, haem pigment), stability, and antioxidant status of chicken meat. Accordingly, two doses (1 kGy and 2 kGy) of gamma irradiation alone and in combination with 3% TP along with the control (0 kGy) were applied. Aerobic and vacuum packaging were used for storage of chicken meat on the 0, 7th, and 14th days of storage at refrigeration temperature (4°C). The microbiological results showed that the contamination level decreased as the dose of gamma irradiation was increased for both total bacteria and coliforms, whereas no contamination was documented in the group treated with 2 kGy+TP for both aerobic and vacuum packaging. The results further showed that pH, haem pigment, and Hunter's colour were also significantly influenced with respect to different groups. The peroxide value (POV), thio-barbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) differed significantly in chicken meat with different treatments and storage intervals. Higher POV and TBARS were noticed in chicken meat treated with 2 kGy under aerobic packaging after 14 days of storage, and TVBN was higher in the control on the 14th day under aerobic packaging. Total phenolics and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity were also higher in chicken meat treated with 2 kGy + TP on 0 day of storage. Furthermore, higher sensory attribute scores for attributes like appearance, taste, texture, flavour, and overall acceptability were found in the 2 kGy-treated group. It is concluded that chicken meat treated with 2 kGy+TP was considered better for microbial and physicochemical quality, antioxidant activity as well as sensorial properties of chicken meat. ARTICLE HISTORY

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Section: Tpcssupporting

confidence: 87%

“…[61] It is considered that during the storage period, the phenolic content decreased significantly in all fresh chicken sausage products at each interval of storage period. [59] TVBN assay…”

Section: Tpcsmentioning

confidence: 99%

Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

Arshad

Amjad

Yasin

et al. 2019

International Journal of Food Properties

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“…also reported that beef patties incorporated with 0.1% of clove essential oil had significantly (p < .05) lower pH of 6.1 to 6.2 but untreated samples had a pH of 6.6 to 6.7 at the end of refrigerated storage (4 ± 1°C) for 28 days. The gradual increase in pH in all the treatments during storage period could be attributed to the accumulation of metabolites of bacterial action on meat products and deamination of meat proteins having basic nature as reported byJay (2005) Sharma, Mendiratta, Agarwal, Kumar, and Soni (2017). also observed a significant (p < .05) reduction in pH of chicken sausage incorporated with 0.25% of clove essential oil during refrigerated storage of 20 days than control which substantiated the findings in the present study.…”

supporting

confidence: 91%

Effects of chitosan coating enriched with Syzygium aromaticum essential oil on quality and shelf‐life of chicken patties

Shukla¹,

Mendiratta

Zende

et al. 2020

J. Food Process. Preserv.

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The growing awareness about the harmful effects of synthetic preservatives and antioxidants is pressurizing the meat industry to look for the alternative use of natural preservatives and antioxidants in meat products. The younger generation is tending toward minimally processed foods preserved with natural ingredients rather than by using harmful synthetic preservatives which has given the rise to a new trend called "green consumerism" in the food industry (Imran et al., 2012). Microbial growth on food surfaces is a major cause of spoilage and edible coating and films in combination with natural preservatives can inhibit the surface microbial growth. The ability of any substance as coating material depends on its suitability as a barrier for the entry of microbes and its antioxidant as well as antimicrobial capacity (Kanatt, Rao, Chawla, & Sharma, 2013). Edible coatings offer various functions viz. decreased microbial growth, reduced fat oxidation, decreased moisture retardation and textural changes, reduced-fat uptake, reduction of undesirable chemical, and enzymatic changes and prevention of aroma loss (Dragich & Krochta, 2009;

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“…Abbreviations: M, moderate antimicrobial activity (10%-60% growth inhibition); S, strong antimicrobial activity (>60% growth inhibition); W, weak antimicrobial activity (<10% growth inhibition). and meat products (Sharma, Mendiratta, Agarwal, Kumar, & Soni, 2017;Soni et al, 2018;Soni, Kandeepan, Mendiratta, Shukla, & Kumar, 2016;Thakur, Mendiratta, Chauhan, Soni, & Agrawal, 2019).…”

Section: Discussionmentioning

confidence: 99%

Essential oils of aromatic and medicinal plants play a role in food safety

Laranjo

Fernández-León

Agulheiro-Santos

et al. 2019

Food Processing Preservation

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Essential oils (EOs) are natural substances extracted from aromatic and medicinal plants (AMPs), important in food preservation. Several studies have shown that AMPs, as well as their EOs have antimicrobial (antibacterial and antifungal) activity. Indeed, our in vitro studies have shown that oregano and thyme EOs are effective against foodborne bacteria, isolated from fermented meat products and cheeses, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. However, EOs of thyme and oregano seem to control the growth of fungi, namely Botrytis cinerea and Aspergillus spp., affecting the shelf-life of fruits during postharvest. The EOs of sage and rosemary have shown little or no antimicrobial activity. Shelf-life extension studies using several EOs (cinnamon, clove, oregano, rosemary, sage, and thyme) and AMPs were performed using pork meat, goat cheese, strawberries, and table grapes. Preliminary results regarding food safety and sensory acceptability are discussed. Practical applicationsConsumers' demands for more traditional and healthier food products led to a search for alternatives to replace synthetic by natural additives. EOs of AMPs contribute to food safety, due to their antimicrobial properties. Consequently, the use of AMPs' EOs may also extend the shelf-life of food products. In the present study, experimental shelf-life trials using EOs with different food products were performed, with promising preliminary results. Cinnamon, sage, and thyme EOs extended the shelflife of strawberries and table grapes. Oregano EO prolonged the shelf-life of soft cheese. Thyme EO controlled the population of enterobacteria present in pork meat.Furthermore, the conditions used in this study can be directly applied in the food industry. Moreover, AMPs may be interesting alternatives to replace or reduce artificial food additives. How to cite this article: Laranjo M, Fernández-León AM, Agulheiro-Santos AC, Potes ME, Elias M. Essential oils of aromatic and medicinal plants play a role in food safety. J Food Process Preserv. 2019;00:e14278. https ://doi.

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Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

Abstract: The present study was undertaken to evaluate antimicrobial and antioxidant effect of essential oils on the quality of fresh (raw, ready to cook) chicken sausages. Several preliminary trials were carried out to optimize the level of four essential oils viz

Cited by 47 publications

References 39 publications

Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

Effects of chitosan coating enriched with Syzygium aromaticum essential oil on quality and shelf‐life of chicken patties

Essential oils of aromatic and medicinal plants play a role in food safety

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