Study on Antioxidant and Antimicrobial Effect of Garlic (Allium sativum) in Garlic Incorporated Chicken Sausages
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Date
2013
Journal Title
Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Meat is the most naturally occurring nutrient dense food stuff in the world (Kinsman et al.,
1994). With the theme of value addition, manufacturing sausage is one of the oldest forms of
processed meat product with various additives (Raju et al., 2003). Antioxidants are used in
processed meat products with the aim of increasing the shelf life. The most common
antioxidants used in food preservation are synthetic, such as butylatedhydroxytoluene (BHT),
butylatedhydroxyanisole (BHA).With the reveal of adverse health effects of synthetic
antioxidants by the researchers the food processors have focused to use natural substances
which have antioxidant and antimicrobial effect (Ahmed et al., 1986). Garlic (Allium sativum) is
one of the most commonly used ingredients as a flavor enhancer for sausage. In addition to
flavoring, garlic is appreciated for its medicinal properties. Allicin is the main biologically
active component of fresh garlic that affect antioxidant activity (Ankri and Mirelman, 1999).
This study was carried out to determine the suitable garlic form and concentration of garlic in
chicken sausages to determine the antioxidant effect of garlic against lipid oxidation and
antimicrobial effect.
Methodology
Control recipe for chicken sausage was prepared by conducting several preliminary trials using
mincing chicken meat, salt, vegetable oil, rusk powder, spices and BHA, as an antioxidant. The
ingredients were allocated according to the SLSI standards and followed the standard sausage
producing procedure according to the Toldra (2010). The suitable BHA level was determined
according to the regulations in toxics A to Z: A Guide to Everyday pollution hazards (2006).
The amount of BHA used in the control sample was 0.1 g per 1 kg of meat. Furthermore,
developing control sausage recipe from all the preliminary trials was by sensory evaluation
using 32 untrained panelists.
The garlic was allocated according to the SLSI standards, which mentioned as 0.05% per 1 kg
of meat. Two experiments were conducted to determine the suitable and acceptable form of
garlic for sausages recipe as fresh garlic or garlic powder. Each experiment consisted of 2 sub
experiments and 3 replicates were prepared for each experiment. For determination of fresh
garlic level (experiment 1) 10 g, 20 g, 30 g and 40 g was allocated for each 1 kg of chicken meat
sausage. For the determination of garlic powder form (experiment 2) 3 g, 6 g, 9 g, 12 g was used
for 1 kg of chicken meat. With several sensory evaluations contained optimal level of garlic
powder and fresh garlic was determined from 5 g, 6 g, 7 g, 8 g and 9 g with powder and 10 g, 20
g, 30 g and 40 g with fresh form using 32 untrained panelists.
Changes in chemical, physical, sensory and microbiological parameters of prepared sausages
with fresh garlic and powder garlic which stored immediately in refrigerator were analyzed over
a period of 40 days. Proximate composition, pH, water holding capacity (WHC), and total plate
count were determined in 3 days interval over the storage period for both treatments according
to standard procedures (AOAC, 1995). Furthermore, total plate count (TPC) as in AOAC (1995)
and Thio barbituric acid (TBA) value as described by Buege and Aust (1977) were analyzed in
weekly intervals. As sensory characteristics of sausages, appearance, odor, color, taste and
overall acceptability were evaluated by 32 untrained panelists. For each analysis 3 replicates
were prepared and used. Statistical analysis for chemical and physical properties were analyzed
though one way ANOVA using statistical software system and sensory data by Friedman test
using MINITAB 15 statistical software package at the 95% confident interval.
Description
Keywords
Animal Sciences, Meat Production, Meat, Food Science, Food Technology