Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages

Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E

“…(2008) which reported little change in TBARS over 7 days of refrigerated storage. Our results are also similar to those of Marcinĉák et al (2005) and Jayawardana et al (2015) who observed no change in lipid oxidation in chicken sausages over 7 days and 5 weeks, respectively, of refrigerated storage.…”

The effect of essential oil from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the microbiological stability of fresh pork sausages

“…A significant drop of pH was registered in each sausage group during 8 days of refrigerated storage. Most probably, this was result of growth and metabolic activity of lactic acid bacteria, as was previously reported by a number of authors [6,11]. The microbiological profile of fresh pork sausage during 8 days of storage under refrigeration is shown in Table 2.…”

“…However, in recent years due to increasing consumer awareness about potentially toxic effects and health issues, the use of nitrites and synthetic antioxidants (butylated hydroxytoluene -BHT; butylated hydroxyanisole -BHA; tertiary butylhydroquinone -TBHQ) has decreased, while demand for natural additives has rapidly increased [1,3,4,5]. Many natural antioxidants also exhibit antimicrobial activity, and thus, have the advantage of being readily accepted by both consumers and meat processors [1,6]. However, natural antioxidants are often more expensive and less effective than synthetic ones.…”

Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

“…Reduction of TBARS in treatment products might be attributed to polyphenols present in EOs that have anti-oxidant effects (Jayawardana et al 2015). Phenolic compunds (secondary metabolites in plants) are capable of inhibiting oxidation while they get oxidised in the process (Falowo et al 2014).…”