Abstract
ABSTRACT To assess the preservative potential of green extracts of moringa leaves (ML) and orange peel (OP) in chicken sausages under refrigerated conditions, eight groups were tested over 16 days: control, CBHT (100 ppm BHT), OPAE (3% aqueous OP), MLAE (3% aqueous ML), OMAE (1.5% aqueous OP+ML), OPEE (3% ethanolic OP), MLEE (3% ethanolic ML), and OMEE (1.5% ethanolic OP+ML) for quality parameters. Results showed no adverse effects on physicochemical parameters including pH, colour, and moisture content. Among all, MLEE and MLAE exhibited significantly lower TBARS values and plate counts with higher sensory scores; however, OMEE and OMAE exhibited comparable to CBHT. Principal component and cluster analyses indicated that storage duration impacted quality more than antioxidant type. The study concluded that OP and ML individual and combined extracts may extend the shelf life to 16 days, with MLEE being the most effective, showcasing their potential as natural preservatives to replace synthetic additives.
Published Version
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