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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2015 - IJCMAS--ICV 2015: 85.95 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2015: 85.95
Index Copernicus ICI Journals Master List 2015 - IJCMAS--ICV 2015: 85.95
For more details click here
journals IJCMAS
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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(3): 2144-2151
DOI: https://doi.org/10.20546/ijcmas.2017.603.245


Studies on the Comparative Effect of Rosemary, Green Tea Extracts and Butylated Hydroxy Anisole on the Keeping Quality of Chicken Meat Sausages during Refregeration Storage
Maheswara Reddy1*, A. Jagadeesh Babu1, B. Eswara Rao1,P.R.S. Moorthy1 and S. Vani2
1Department of Livestock Products Technology, CVSc, Proddatur, SVVU, India
2Department of Animal Genetics & Breeding, CVSc, Proddatur, SVVU, India
*Corresponding author
Abstract:

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.
 


Keywords: Chicken meat sausages, Green Tea Extract, Rosemary Extract, BHA, Refrigeration study.
 
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How to cite this article:

Maheswara Reddy, D., A. Jagadeesh Babu, B. Eswara Rao, P.R.S. Moorthy and Vani, S. 2017. Studies on the Comparative Effect of Rosemary, Green Tea Extracts and Butylated Hydroxy Anisole on the Keeping Quality of Chicken Meat Sausages during Refregeration Storage.Int.J.Curr.Microbiol.App.Sci. 6(3): 2144-2151. doi: https://doi.org/10.20546/ijcmas.2017.603.245