International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:2, February, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(2): 3076-3087

Antioxidant and Antimicrobial Effect of Oregano Essential Oil on Shelf-Life of Chicken Patties
Neha Thakur1,2*, S.K. Mendiratta2, Geeta Chauhan2, Arvind Soni2 and Ravi Kant Agrawal2
1Division of Livestock Products Technology, ICAR-Indian Veterinary research institute, Bareilly-243122, U.P., India
*Corresponding author

The present study was envisaged to study the antioxidant and antimicrobial potential of oregano essential oil (OEO) in processed meat model (chicken patties, CP). Three treatments were prepared as control (CP without CEO), T-1, T-2 and T-3 containing 0.125%, 0.25% and 0.5% OEO, respectively and aerobically packaged. The samples were evaluated for different quality attributes. Results pointed out that the T-3 product had the highest oxidative and antimicrobial potential out of all products as predicted by lowest thiobarbituric acid reacting substances and highest 1, 1 diphenyl-2 picrylhydrazyl radical scavenging activity with lowest microbial load followed by T-2, T-1 and control. on the other hand, sensory scores of T-3 were lesser than that of others, showing some pungency. The control product got spoiled on 21st, T-1 and T-2 on 25th and T-3 on 30th day of storage. In conclusion, 0.125% OEO can be efficiently incorporated in products without affecting sensory attributes.

Keywords: Oregano essential oil, Antimicrobial effect, Antioxidant effect, Sensory

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How to cite this article:

Neha Thakur, S.K. Mendiratta, Geeta Chauhan, Arvind Soni and Ravi Kant Agrawal. 2019. Antioxidant and Antimicrobial Effect of Oregano Essential Oil on Shelf-Life of Chicken Patties.Int.J.Curr.Microbiol.App.Sci. 8(2): 3076-3087. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.