Studies on the Effect of Essential Oils of Spices on Physico-Chemical, Microbial and Organoleptic Properties OF Chicken Meat Patties during Refrigerated Storage

摘要

At the storage temperature of 5+10C samples treated with essential oil of garlic with 1:250 concentration, up to day 8 and 1:500 and 1:1000 concentrations resulted in lower pH values up to day 6 of storage. Clove with 1:250 and 1:500 concentrations resulted in lower pH values up to day 12 of storage and 1:1000 concentration decreased the pH values up to day 10 of storage, cinnamon with 1:250, 1:500 and 1:1000 concentrations resulted in lower pH values up to day 8 of storage compared to the control. A significant (p<0.05) reduction in 2–thiobarbituric acid values on day 6 of storage compared to the control in the samples treated with essential oils of garlic, clove and cinnamon at 1:250 and 1:500 concentrations, whereas in samples with 1:1000 concentration showed a significant (p<0.05) reduction on day 4 of storage. Total plate count of chicken meat patties with essential oil of garlic at 1:250 and 1:500 concentrations resulted in decreased counts on day 2 of storage, then there was a gradual increase, and the counts were well within the prescribed standards up to day 10, day 6 and day 4 in patties with garlic at 1:250, 1:500 and 1:1000 concentrations respectively, with clove at 1:250 and 1:500 concentrations the counts were significantly (P<0.05) reduced up to day 6 and day 4 respectively, afterwards gradual increase was observed and they were well within the prescribed standards up to day 12 of storage for all the three concentrations, cinnamon at 1:250 and 1:500 concentrations the counts were significantly (P<0.05) reduced up to day 4 of storage, then gradual increase was observed and they were well within the prescribed standards up to day 14, day 12 and day 8 for 1:250, 1:500 and 1:1000 concentrations respectively. Yeast and mold count of patties with essential oil of garlic, at 1:250, 1:500 and 1:1000 concentrations significantly (P<0.05) reduced up to day 12, 10 and day 4 of storage respectively, with clove the counts were significantly (P<0.05) reduced up to day 14 of storage at 1:250 concentration whereas at 1:500 and 1:1000 concentrations the counts were significantly (P<0.05) reduced up to day 10 and day 4 respectively. Essential oil of cinnamon at 1:250, 1:500 and 1:1000 concentration significantly (P<0.05) reduced the counts up to day 12, day 10 and day 4 of storage respectively. With regard to the colour and flavour scores of samples with the mixture of essential oils of garlic, clove and cinnamon at 1:250, 1:500 and 1:1000 concentrations were found to have higher colour and flavour scores compared to the control through out the storage period but the samples with the mixture of essential oils of spices at 1:500 concentration had higher flavour scores when compared to the rest of the treatments. Hence clove at 1:250 concentration is considered to be the best one to increase the shelf life of chicken meat patties.