Study on Antioxidant and Antimicrobial Effect of Garlic (Allium sativum) in Garlic Incorporated Chicken Sausages

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dc.contributor.authorHerath, H.M.H.M.
dc.contributor.authorWijesundara, W.M.N.M.
dc.date.accessioned2022-02-21T07:40:14Z
dc.date.available2022-02-21T07:40:14Z
dc.date.issued2013
dc.description.abstractMeat 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.en_US
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8394/13-ANS-Study%20on%20Antioxidant%20and%20Antimicrobial%20Effect%20of%20Garlic%20%28Allium%20sativum%29%20in%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectAnimal Sciencesen_US
dc.subjectMeat Productionen_US
dc.subjectMeaten_US
dc.subjectFood Scienceen_US
dc.subjectFood Technologyen_US
dc.titleStudy on Antioxidant and Antimicrobial Effect of Garlic (Allium sativum) in Garlic Incorporated Chicken Sausagesen_US
dc.title.alternativeResearch Symposium 2013en_US
dc.typeOtheren_US
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