Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts
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% et...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2446835 |
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| author | Suman Bishnoi Sanjay Yadav Gauri Jairath Isam A. Mohamed Ahmed Monika Rani Yazavinder Singh |
| author_facet | Suman Bishnoi Sanjay Yadav Gauri Jairath Isam A. Mohamed Ahmed Monika Rani Yazavinder Singh |
| author_sort | Suman Bishnoi |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-c53c64ceda9141ccbbd2eb8b0db0ee24 |
| institution | Kabale University |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-c53c64ceda9141ccbbd2eb8b0db0ee242025-01-06T14:57:30ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2024.2446835Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extractsSuman Bishnoi0Sanjay Yadav1Gauri Jairath2Isam A. Mohamed Ahmed3Monika Rani4Yazavinder Singh5Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, IndiaDepartment of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, IndiaDepartment of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, IndiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi ArabiaDepartment of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, IndiaDepartment of Animal Medicine, Production and Health MAPS, University of Padova, Padova, ItalyTo 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.https://www.tandfonline.com/doi/10.1080/19476337.2024.2446835Natural antioxidantsgreen solventschicken sausagesoxidative stabilityshelf-life extension |
| spellingShingle | Suman Bishnoi Sanjay Yadav Gauri Jairath Isam A. Mohamed Ahmed Monika Rani Yazavinder Singh Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts CyTA - Journal of Food Natural antioxidants green solvents chicken sausages oxidative stability shelf-life extension |
| title | Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts |
| title_full | Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts |
| title_fullStr | Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts |
| title_full_unstemmed | Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts |
| title_short | Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts |
| title_sort | quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts |
| topic | Natural antioxidants green solvents chicken sausages oxidative stability shelf-life extension |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2024.2446835 |
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