Effect of Ocimum sanctum Linn (Tulsi) on the oxidative stability and storage quality of chicken sausages. Issue 4 (13th July 2015)

• Record Type: Journal Article
• Authors: Bhat, Z. F.; Kumar, Sunil; Kumar, Lokesh
• Is Part Of: Nutrition & food science. Volume 45:Issue 4(2015)
• Page Start: 510
• Page End: 523
• Publication Date: 2015-07-13
• Subjects: Nutrition -- Periodicals; Food -- Periodicals; 664.005
• DOI: 10.1108/NFS-01-2015-0002
• Languages: English
• ISSNs: 0034-6659

Abstract

<abstract> <title> <x content-type="archive" xml:space="preserve">Abstract</x> </title> <sec> <title content-type="abstract-heading">Purpose</title> <p> – The purpose of this paper was to explore the possibility of utilization of <italic>Ocimum sanctum Linn</italic> (Tulsi) leaf extract as a natural preservative in muscle foods. The products incorporated with <italic>Ocimum sanctum</italic> leaf extract were assessed for various oxidative stability and storage quality parameters. </p> </sec> <sec> <title content-type="abstract-heading">Design/methodology/approach</title> <p> – The <italic>Ocimum sanctum</italic> leaf extract was incorporated at 300 mg/kg level in the formulation. Chicken sausages incorporated with <italic>Ocimum sanctum</italic> leaf extract along with control samples were aerobically packaged in low-density polyethylene pouches and assessed for lipid oxidation, physicochemical, microbiological and sensory characteristics under refrigerated (4 ± 1°C) conditions. </p> </sec> <sec> <title content-type="abstract-heading">Findings</title> <p> – <italic>Ocimum sanctum</italic> leaf extract showed a significant (<italic>p</italic> < 0.05) effect on the lipid stability, as the treated products exhibited significantly (<italic>p</italic> < 0.05) lower thiobarbituric acid reactive substances (mg malonaldehyde/kg) and free fatty acid (% oleic acid) values in comparison to control. A significant (<italic>p</italic> < 0.05) effect was also observed on the microbiological characteristics of the products, as the treated products showed significantly (<italic>p</italic> < 0.05) lower values for total plate count, psychrophilic count and yeast and mould count. Significantly, (<italic>p</italic> < 0.05) higher scores were also observed for various sensory parameters of the treated products. </p> </sec> <sec> <title content-type="abstract-heading">Originality/value</title> <p> – The paper has demonstrated the use of <italic>Ocimum sanctum</italic> leaf extract as a potential natural preservative, as it successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited as a natural preservative in muscle foods.</p> </sec> </abstract>