International Journal of Meat Science2071-7113xxxx-xxxxAsian Network for Scientific Information10.3923/ijmeat.2011.108.116BaliA. DasSudip KumarKhanAnupam PatraDipanwita BiswasS. BhattacharyyaD. 2201112Aim 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.]]>Aluko, R.E. and Y. Mine,199812203210Ankri, S. and D. Mirelman,19991125129APHA,19846th Edn.,pp: 919-927pp: 919-927Bachhil, V.N.,19826105106Baliga, B.R. and N. Madaiah,197035383385Bawa, A.S., J. Vineet and S.S. Thind,198817983Biswas, A.K.,20022002Biswas, S., K.S. Vijayakumar, C. Jana, D. Bhattacharyya and M. Sinhamahapatra,2006417479Brewer, S.M., F.K. Mackeith and K. Britt,19925710511055Chattopadhyay, N.,20082008Cuvelier, M.E., H. Berset and H. Richard,1994Salvia officinalis). ]]>42665669Horace, D.G.,1982Huang, C.C., T.Y. Wang, A.J. Huang and S.C. Lin,20011413161320Duncan, D.B.,195511142El-Khateib, T. and H.A. El-Rahman,1987Lactobacillus plantarum on growth of Salmonella typhimurium in Egyptian fresh sausage and beefburger.]]>50310311Eyas, A.M.,20012001Gill, C.O.,198346444452Grohs, B.M. and B. Kunz,200011433436Ali, H.F.M.,200946773Hunt, J.A. and D.G. Dalgleish,19944221312135Incze, K.,1992725862Ismaiel, A. and M.D. Pierson,1990C. botulinum 33A, 40B and 1623E by essential oil of spices.]]>5516761678Jorgensen, K. and L.H. Skibsted,1993196423429Kondaiah, N., B. Panda, A.S.R. Anjaneyulu and R.P. Singh,198823135141Kourounakis, P.N. and E. Rekka,19917A4444Lawrie, R.A.,19986th Edn.,Lin, X., I. Li, Q. Xuang and X. Mei,199113126132Ogungbe, I.V. and A.O. Lawal,20088181185Papadima, S.N. and J.G. Bloukas,199951103113Rawat, N.,20072007Sallam, K.I., M. Ishioroshi and K. Samejima,200437849855Sinhamahapatra, M.,20052005Strange, E.D., R.C. Benedict, J.L. Smith and C.E. Swift,197710843847Thyagaraja, N. and A. Hosono,199629286288Troutt, E.S., M.C. Hunt, D.E. Johnson, J.R. Claus, C.L. Kastner, D.H. Kropf and S. Stroda,1992572529Vedamurthy, C.B.,19981998Wu, Y., J.W. Rhim, C.L. Weller, F. Hamouz, S. Cuppett and M. Schnepf,200065300304Yin, M.C. and W.S. Cheng,1998Aspergillus niger and Aspergillus flavus by some herbs and spices.]]>61123125