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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.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(2): 3076-3087
DOI: https://doi.org/10.20546/ijcmas.2019.802.360


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
1PGIVER, RAJUVAS, India
1Division of Livestock Products Technology, ICAR-Indian Veterinary research institute, Bareilly-243122, U.P., India
*Corresponding author
Abstract:

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: https://doi.org/10.20546/ijcmas.2019.802.360