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Antioxidant and chemical effects of propolis, sage ( Salvia officinalis L .), and lavender ( Lavandula angustifolia Mill ) ethanolic extracts on chicken sausages
Author(s) -
Yerlikaya Sabire,
Şen Arslan Hülya
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15551
Subject(s) - propolis , chemistry , food science , lavender , preservative , thiobarbituric acid , officinalis , sage , peroxide value , lavandula , control sample , lipid oxidation , antioxidant , botany , essential oil , lipid peroxidation , biology , biochemistry , physics , nuclear physics
In this study, the effects of spraying of ethanolic extracts of propolis (EEP), sage (EES), and lavender (EEL) at different levels (0%, 5%, and 10%) to chicken sausages on storage time were investigated. Moisture, thiobarbituric acid (TBA), color, pH, and total phenolic content of the sausages were performed. It was determined that lipid oxidation was the lowest (0.17 ± 0.03 mg malonaldehyde/kg sample) in the sample that had 10% EEP on Day 0. The highest TBA level (0.63 ± 0.02 mg malonaldehyde/kg sample) belong to the control sample that had no extract. The sample that had 5% EEL had lowest moisture content as 17.92 ± 0.87 on Day 8. It was determined that 5% EEL had the lowest TPC (12.92 mg GAE/g) and 10% EEP has the highest total phenolic content (TPC) (254.20 mg GAE/g). The results demonstrated that EEP, EES, and EEL can be used as natural preservatives in chicken sausages. Novelty impact statement The highest TBA level (0.63 ± 0.02 mg malonaldehyde/kg sample) belong to the control sample that had no extract. Moisture results related to storage were indicated and the highest result (57.57 ± 1.85) was obtained from the sample that had ethanol on Day 4 of storage. The sample that had 10% EEL had the highest L* value (48.25 ± 0.62) on Day 0 of storage; sample that had 5% EEP had the lowest L* value (41.25 ± 0.49) on 10 days of storage.