Effect of orange peel and moringa leaves extracts on quality of chicken sausages under frozen storage

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2022-02-08 DOI:10.1108/nfs-10-2021-0309
S. Bishnoi, S. Yadav, D. Sharma, A. Pathera
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引用次数: 1

Abstract

Purpose This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage. Design/methodology/approach Chicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties. Findings In comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period. Originality/value The observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.
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陈皮和辣木叶提取物对冷冻保存鸡肉香肠品质的影响
目的研究橘皮和辣木叶提取物对冷藏鸡肉香肠微生物安全性、感官品质、脂质氧化和色泽特性的影响。设计/方法/方法以陈皮、辣木叶提取物和丁基羟基甲苯(BHT)为原料制备鸡肉香肠。这些香肠被储存在零下18°C的冰箱里。从香肠生产之日起至香肠变质之日,每隔20天定期取样,分析其微生物安全性、感官质量、脂质氧化和颜色特性。结果:与对照香肠相比,添加BHT、橙皮和辣木叶提取物的香肠细菌、酵母和霉菌数量显著(p < 0.05)降低。所有香肠的微生物检测结果在100天内都是安全的,而在120天的检测结果则超过了允许的限度。在整个贮存期间,香肠的感官接受度得分都很好(bb60)。添加橙皮和辣木叶提取物对香肠的颜色值没有影响。在贮藏过程中,脂肪氧化程度增加,且在贮藏后期,添加BHT、橙皮和辣木叶提取物的香肠中硫代巴比妥酸活性物质和游离脂肪酸显著(p < 0.05)降低。原创性/价值本文的观察结果支持在肉制品配方中使用橙皮和辣木叶提取物在冷冻条件下具有可接受的储存稳定性。
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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