National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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