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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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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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(9): 2162-2177
DOI: https://doi.org/10.20546/ijcmas.2019.809.250


Antimicrobial profile and organoleptic acceptability of some essentials oils and their blends in hurdle treated chicken meat spread
Anita Arya1*, S.K Mendiratta2, R.K.Agarwal2, S.K Bharti3 and Pramila Umarao2
1Department of Livestock Products Technology, College of Veterinary and Animal Sciences GBPUAT, Pantnagar-263145, (Uttarakhand), India
25ICAR-Indian Veterinary Research Institute, Bareilly, Uttar Pradesh, India
3 Department of LPT DUVASU, Mathura, Uttar Pradesh, India
*Corresponding author
Abstract:

The study was intended to compare the suitability of incorporation of some essential oils and their blends as natural antimicrobials in hurdle treated chicken meat spread with assent to their organoleptic acceptability. In consideration to MIC of Oregano, cassia cinnamon, thyme, clove and holy basil essential oils (EOs) against Staphylococcus aureus and E coli, 0.125, 0.20 and 0.2l % levels were incorporated in chicken meat spread. Chicken meat spread containing basil and clove EOs showed significantly (P<0.05) lower flavor, aftertaste and overall acceptability scores. Incorporation of holy basil EOs and clove EOs even at 0.125% level showed significantly reduced sensory acceptability. Holy basil, oregano and clove EOs showed significantly (P<0.05) higher antimicrobial activity at 0.125%, 0.20% and 0.25% level respectively, moreover, oregano EO was found to be most effective against yeast and mold count. Out of the 5 EOs blends, only Blend 1 (oregano, cassia, thyme, clove and holy basil and Blend 4 (cassia, clove and holy basil) were sensorically acceptable however, all the blends showed significantly (P<0.05) higher antimicrobial property.


Keywords: Antimicrobial effect, Essential oil, Hurdle treated, chicken meat spread
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How to cite this article:

Anita Arya, S.K Mendiratta, R.K.Agarwal, S.K Bharti and Pramila Umarao. 2019. Antimicrobial profile and organoleptic acceptability of some essentials oils and their blends in hurdle treated chicken meat spread.Int.J.Curr.Microbiol.App.Sci. 8(9): 2162-2177. doi: https://doi.org/10.20546/ijcmas.2019.809.250