Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
International Journal of Meat Science
  Year: 2011 | Volume: 1 | Issue: 2 | Page No.: 108-116
DOI: 10.3923/ijmeat.2011.108.116
A Comparative Study on the Antioxidant and Antimicrobial Properties of Garlic and Coriander on Chicken Sausage
A. Bali, Sudip Kumar Das, Anupam Khan, Dipanwita Patra, S. Biswas and D. Bhattacharyya

Abstract:
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.
 [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    Effect of Different Drying Techniques on the Quality of Garlic: A Comparative Study
How to cite this article:

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.

DOI: 10.3923/ijmeat.2011.108.116

URL: https://scialert.net/abstract/?doi=ijmeat.2011.108.116

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 

Curve Bottom