Aim of this study was to find out antioxidant and antimicrobial effect of garlic and coriander on chicken sausage. Chicken sausages were prepared to evaluate the antioxidant and antimicrobial effects of garlic (3% w/w) and coriander (3% w/w) during refrigeration storage (4±1°C) on 0th, 3rd, 7th, 14th and 21st day. The level of incorporation was established from the results of preliminary trials conducted using 2, 3 and 5% level. Coriander and garlic both was taken for further study @ 3% (w/w) which revealed best from sensory attributes. pH, emulsion stability, cooking loss, ThioBarbituric Acid (TBA) value, Total Plate Count (TPC), yeast and mould count, coliform count and sensory properties of control and treated samples were evaluated at each day of refrigeration storage (4±1°C) separately. A significant (p<0.01) increasing trend in pH, TBA value and TPC value with the advancement of storage period was observed. Coriander treated samples showed better antioxidant property whereas garlic treated samples showed better antimicrobial property. This study revealed that chicken sausage treated with garlic or coriander can be stored at 4±1°C for 14 days with good quality and overall acceptability.
A. Bali, Sudip Kumar Das, Anupam Khan, Dipanwita Patra, S. Biswas and D. Bhattacharyya, 2011. A Comparative Study on the Antioxidant and Antimicrobial Properties of Garlic and Coriander on Chicken Sausage. International Journal of Meat Science, 1: 108-116.