The Study on Use of Rosemary Extract As an Antioxidant And Anti-Microbial In Emulsion Based Chicken Meat Product Model
Kiran M
Published on: 2021-12-15
Abstract
The meat and poultry industries have been looking for sources of natural antioxidants in response to recent reports that synthetic antioxidants may have toxicological consequences and customers' increased interest in purchasing natural goods. Consumers demand products that are safe and preferably free of synthetic additives. The purpose of this study was to determine the quality characteristics and storage stability of emulsion-based chicken products added with rosemary extract as a source of antioxidant. The oxidative rancidity of meat was used as a model system for evaluating efficacy of rosemary extract against synthetic antioxidant butylated hydroxyanisole. The emulsion-based chicken products were made according to a standard process developed and were then incorporated with differing quantities of Rosemary extract as a natural antioxidant and evaluated for physicochemical, sensory, and quality changes during refrigerated storage. Seven treatments were applied to the chicken emulsions: CON, BHA, 0.1 percent, 0.5 percent, 1 percent, 3 percent, and 5 percent Rosemary Extract to test their antimicrobial effects in different storage periods. The raw chicken emulsion was evaluated for nine days at three-day intervals while cooked emulsion for twenty-one days at seven-day intervals. The physicochemical (pH, titrable acidity, peroxide value, thiobarbituric acid, and extract release volume) sensory, and bacteriological quality of chicken emulsion were evaluated during the storage period at regular itervals. Throughout the storage period, the pH, free fatty acid content, thiobarbituric acid content, and peroxide content were substantially greater in the control than in the other treatments. The Rosemary extract treatment significantly increased physicochemical and sensory quality parameters and inhibited microbiological growth when compared to the control, indicating a considerable increase in the shelf life of chicken emulsion. As a result, Rosemary Extract may be a potential strategy for preserving the quality of chicken emulsion and increasing its shelf life during refrigerated storage.