|PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38
The present study was intended to evaluate the shelf life of chicken meat sausages incorporated with natural antioxidant extracts i.e., rosemary extract (RE) (Rosmarinus officinalis) and green tea extract (GTE) (Camellia sinensis) each at 0.2 % level and synthetic antioxidant (BHA at 0.01% level) under refrigeration (4±1°c) for a period of 8 days. Significantly (P<0.01) lower values for cooking loss, pH and 2-TBARS content due to the incorporation of GTE at 0.2 % level followed by 0.2 % RE and BHA during refrigeration storage. Also there was a significant (P<0.01) increase in cooking loss, pH, TBARS values and free fatty acid content as the refrigeration storage period progressed from 0 to 8 days. However, emulsion stability and WHC of chicken meat sausages decreased significantly (P<0.01) during the course of refrigeration storage. Organoleptic evaluation indicated that addition of GTE at 0.2% level registered significantly (P<0.01) higher sensory scores for various eating quality attributes than the other treatments. Addition of GTE at 0.2 % would not only protect the product longer against oxidative rancidity but also had higher acceptability than 0.2 % RE and synthetic BHA.