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Comparative Effect of Rosemary Extract, Green Tea Extract and BHA on Microbiological Quality of Chicken Meat Sausages during Refrigeration Storage

D. Maheswara Reddy A. Jagadeesh Babu B. Eswara Rao S. Moorthy S. Vani
Vol 7(4), 250-255
DOI- http://dx.doi.org/10.5455/ijlr.20170324030617

The present study was intended to evaluate the microbiological quality and shelf life of chicken meat sausages incorporated with natural antioxidant extracts i.e., rosemary (Rosmarinus officinalis) and green tea (Camellia sinensis) each at 0.2 % level and compare with synthetic antioxidant (BHA at 0.01% level) under refrigeration (4±1°c) for a period of 8 days. Microbiological quality evaluation revealed that chicken meat sausages incorporated with green tea extract at 0.2 % level had significantly (P<0.05) lower standard plate count and coliform count during refrigerated storage as compared to control and other treatments. Psychrotrophs and yeast and moulds could not be detected in any of the samples during refrigerated storage. Considering the results obtained in the study, it may be concluded that addition of green tea extract at 0.2 % level protect the chicken meat sausages against microbial attack more effectively than 0.2 % rosemary extract and synthetic antioxidants.

Keywords : Chicken Meat Sausages Green Tea Extract Rosemary Extract BHA Microbial Studies

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