Oxidative stability and storage quality analysis of Ocimum sanctum L. extracts incorporated chicken nuggets
Article Main
Abstract
The present study was done to explore the antioxidant potential of locally available herb holy basil viz. Ocimum sanctumL.. in enhancing the shelf-life of emulsion based chicken nuggets. Chicken nuggets are widely cherished meat cuisine but it is vulnerable to spoilage due to excessive fats and protein content. Thus, chicken nugget fortified with 1, 2, and 3% of itsethanolic-aqueous extracts of O. sanctum and along with control was studied to explore the potency of holy basil on oxidative stability and storage quality of chicken nuggets on 0,7,14 and 21 days
at refrigeration temperature. 80% ethanolic aqueous extracts of O. sanctum were prepared, standardized, optimized and incorporated in chicken nuggets. Chicken nuggets prepared with fortification of 3% O. sanctum extract were adjudged best among all with overall acceptability of 7.16±0.071 value in sensory analysis. The O. sanctum extract treated chicken nugget’s pH, FFA, TBA, Total plate count, Pychrophilic count, Yeast and Mold count were found to be in acceptable range of 4.49±0.008, 0.320±0.0005, 0.979 ±0.0012,<4,<2,<2 log10cfu/g respectively on 21days of refrigeration storage. Extracts of O. sanctum fortified chicken nuggets were safe for human consumption even 21 days of refrigerated storage (4±1?C) on the basis of pH, FFA, TBA value, microbiological profile and sensory evaluation. The results proved the antioxidant potential of holy basil O. sanctumand chicken nuggets fortified with (3%) Ocimum sanctum extract could be safe for a period of 21 days in refrigerated (4±10C) storage without any marked loss of physico-chemical, microbial and sensory quality.
Article Details
Article Details
Keywords
Antioxidant, Chicken nuggets, Ocimum sanctum, Oxidative stability, Storage quality
References
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Ben Sassi, A., Harzallah-Skhiri, F., Bourgougnon, N. and Aouni, M. (2008). Antimicrobial activities of four Tuni-sian Chrysanthemum species. Ind. J. Med. Res., 127: 183-192
Burt, S.A., Der Zee, R.V., Koets, A.P., De Graaff, A.M., Van Knapen, F. and Gaastra, W. (2007). Carvacrol induces heat shock protein 60 and inhibits synthesis of flagellin in Escherichia coli O157:H7. Appl. Environ. Micro., 73: 4484-4490
Camo, J., Beltrán, J.A. and Roncales, P. (2008). Extension of the display life of lamb with an antioxidant active pack-aging. Meat Sci., 80: 1086-1091
Carpenter, R., O?grady, M.N., O?callaghan, Y.C., O?brien, N.M. and Kerry, J.P. (2007). Evaluation of the antioxi-dant potential of grape seed and bearberry extracts in raw and cooked pork. Meat Sci., 76: 604-610
Ceylan, E. and Fung, D.Y.C. (2004). Antimicrobial activity of spices. J. Rapid Methods Automat. Micro., 12 (1): 1-55
Chaves, A.V., Stanford, K., Gibson, L.L., McAllister, T.A. and Benchaar, C. (2008). Effects of carvacrol and cin-namaldehyde on intake, rumen fermentation, growth performance, and carcass characteristics of growing lambs. Ani. Feed Sci. Tech., 145: 396-408
Chouliara, E., Karatapanis, A., Savvaidis, I.N. and Kontom-inas, M.G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4?C. Food Micro., 24(6): 607-617
Daferera, D.J., Ziogas, B.N. and Polissiou, M.G. (2000). GC-MS analysis of essential oils from some Greek aromatic plants and their fungi toxicity on Penicillium digitatum. J. Agri. Food Chem., 48(6): 2576-2581
Djenane, D., Sanchez-Escalante, A., Beltran, J.A. and Ron-cales. P. (2003). Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting. Meat Sci., 64: 417-426
El-Seedi, H.R., Khattab, A., Gaara, A.H.M., Mohamed, T. K., Hassan, N.A. and Elkattan, A.E. (2008). Essential oil analysis of Micromeria nubigena and its antimicro-bial activity. J. Essen. Oil Res., 20: 452-456
Fasseas, M.K., Mountzouris, K.C., Tarantilis, P.A., Polis-siou, M. and Zervas, G. (2007). Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem., 106(3): 1188-1194
Fisher, K. and Phillips, C. (2008). Potential antimicrobial uses of essential oils in food: Is citrus the answer. Trends Food Sci. Tech., 19(2): 156-164
Friedman, M., Henika, P.R., Levin, C.E. and Mandrell, R.E. (2007). Recipes for antimicrobial wine marinades against Bacillus cereus, Escherichia coli O157:H7, Lis-teria monocytogenes, and Salmonella enterica. J. Food Sci., 72(6): 207-213
Graumann, G.H. and Holley, R.A. (2008). Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard. J. Food Prot., 71(3): 486-493
Hannan, J.M.A., Marenah, L., Ali, L., Rokeya, B., Flatt, P.R. and Abdel-Wahab, Y.H.A. (2006). Ocimum sanctum leaf extracts stimulate insulin secretion from perfused pancreas, isolated islets and clonal pancreatic ?-cells. J. Endocrino, 189: 127-136
Ibrahim, S.A., Yang, H. and Seo, C.W. (2008). Antimicrobi-al activity of lactic acid and copper on growth of Salmo-nella and Escherichia coli O157:H7 in laboratory medi-um and carrot juice. Food Chem., 109:137-143
Keeton, J.T. (1983). Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci., 48: 878-881,885
Keller, J.E., Skelley, G.C. and Acton, J.C. (1974). Effect of meat particle size and casing diameter on summer sau-sage properties. J. Milk Food Tech., 37: 297-300
Kong, B., Wang, J. and Xiong, Y. L.(2007). Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork. J. Food Pro-tect., 70 (3): 641-647
Koniecko, E.S. (1979). Handbook for meat chemists. A very Pub Group Inc, Wayn, New Jersey.
Kuete, V., Tsafack Mbaveng, A., Tsaffack, M., Penlap Beng, V., Etoa, F.X. and Kengfack, N. (2008). Antitumor, antioxidant and antimicrobial activities of Bersamaeng-leriana (Melianthaceae). J. Ethnopharma, 115(3), 494–501
Lanjewar R.D., Zanzad, A.A., Ramteke, B.N., Lalmuanpuii, Taksande, P.E. and Patankar, R.B., (2009). Incorpora-tion of Tulsi (Ocimum sanctum) leaf powder in diet of broilers for quality meat production. Vet. World, 2(9): 340-342
Lopez, P., Sanchez, C., Battle, R. and Nerian, C. (2007). Vapor-phase activities of cinnamon, thyme, and orega-no essential oils and key constituents against foodborne microorganisms. J. Agri. Food Chem., 55(11): 4348–4356
Majhenic, L., Skerget, M., Knez, Z. (2007). Antioxidant and antimicrobial activity of guarana seed extracts. Food Chem., 104(3): 1258-1268
Murthy K.N., Nagendra, K., Fazilath, U., Soumya, K. and Srinivas, C. (2014). Efficiency of Ocimum sanctum L. leaf extracts against bacterial wilt of tomato caused by Ralstonia solanacearum in tomato . Int. J. Curr. Micro. Appl. Sci., 3(12): 234-245
Musyimi, D.M., Muema, O., Muema, P.M. (2008). Phyto-chemical compounds and antimicrobial activity of ex-tracts of aspilia plant (Aspilia mossambicensis) (Oliv) Wild. Int. J. Bot., 4(1): 56-61
Nerin, C., Tovar, L., Djenane, D., Camo, J., Beltran, J.A. and Roncales, P. (2006). Stabilization of beef meat by a new active packaging containing natural antioxidants. J. Agri. Food Chem., 52: 5598-5605
Razzaghi-Abyaneh, M., Shams-Ghahfarokhi, M., Yoshinari, T., Rezaee, M.B., Jaimand, K. and Nagasawa, H. (2008) Inhibitory effects of Satureja hortensis L. essential oil on growth and aflatoxin production by Aspergillus par-asiticus. Int. J. Food Micro., 123(3): 228-233
Rota, M.C., Herrera, A., Martinez, R.M., Sotomayor, J.A. and Jordan, M.J. (2008). Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food Cont., 19: 681-687
Shan, B., Cai, Y.Z., Sun, M. and Corke, H. (2005). Antioxi-dant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agri. Food Chem., 53: 7749-7759
Simitzis, P.E., Deligeorgis, S.A., Bizelis, J.A., Dardamani, A., Theodosiou, I. and Fegeros, K., (2008). Effect of dietary oregano oil supplementation on lamb meat char-acteristics. Meat Sci., 79: 217-223
Simpson, T., Pase, M.L. and Stough, C. (2015). Bacopa monnieri as an Antioxidant therapy to reduce oxidative stress in the aging brain. Evid.-Based Compl. Alter. Med. Article ID 615384, 9 pages.
Snedecor, G.W. and Cochran, W.G. (1989) Statistical Meth-ods. 8th edition. Ames, Iowa: Iowa State University Press. Pp-503.
Tajkarimi, M.M., Ibrahim, S.A. and Cliver, D.O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21: 1199-1218
Tanabe, H., Yoshida, M. and Tomita, N. (2002). Comparison of the antioxidant activities of 22 commonly culinary herbs and spices on the lipid oxidation of pork meat. Ani. Sci. J. 73: 389-393
Winward, G.P., Avery, L.M., Stephenson, T. and Jefferson, B. (2008). Essential oils for the disinfection of grey water. Water Res., 42(8-9), 2260-2268
Witte, V.C., Krause, G.F. and Bailey, M.E. (1970). A new extraction method for determining 2-Thiobarbituric acid value of beef during storage. J. Food Sci., 35: 582-585
Wojdylo, A., Oszmianski, J. and Czemerys, R. (2007). Anti-oxidant activity and phenolic compounds in 32 selected herbs. Food Chem., 105: 940-949
Yanpallewar, S.U., Raj, S., Kumar, M. and Achary, A. (2004). Evaluation of antioxidant and neuro-protective effect of Ocimum sanctum on transient cerebral ische-mia and long-term cerebral hypo-perfusion. Biochem. Behaviour, 79: 155-164
AOAC (1995). Official methods of analysis. 16th edition. Association of official Agriculture Chemists, Wash-ington, D.C.
APHA (1984). Compendium of methods for the microbio-logical examination of foods. 2nd edn (ed. M.L. Speck). Americam Public Health Association, Washington, D.C.
Arques, J.L., Rodriguez, E., Nunez, M. and Medina, M. (2008). Inactivation of gram negative pathogens in re-frigerated milk by reuterin in combination with nisin or the lacto peroxidase system. Eur. Food Res. Tech., 227(1): 77-82
Ben Sassi, A., Harzallah-Skhiri, F., Bourgougnon, N. and Aouni, M. (2008). Antimicrobial activities of four Tuni-sian Chrysanthemum species. Ind. J. Med. Res., 127: 183-192
Burt, S.A., Der Zee, R.V., Koets, A.P., De Graaff, A.M., Van Knapen, F. and Gaastra, W. (2007). Carvacrol induces heat shock protein 60 and inhibits synthesis of flagellin in Escherichia coli O157:H7. Appl. Environ. Micro., 73: 4484-4490
Camo, J., Beltrán, J.A. and Roncales, P. (2008). Extension of the display life of lamb with an antioxidant active pack-aging. Meat Sci., 80: 1086-1091
Carpenter, R., O?grady, M.N., O?callaghan, Y.C., O?brien, N.M. and Kerry, J.P. (2007). Evaluation of the antioxi-dant potential of grape seed and bearberry extracts in raw and cooked pork. Meat Sci., 76: 604-610
Ceylan, E. and Fung, D.Y.C. (2004). Antimicrobial activity of spices. J. Rapid Methods Automat. Micro., 12 (1): 1-55
Chaves, A.V., Stanford, K., Gibson, L.L., McAllister, T.A. and Benchaar, C. (2008). Effects of carvacrol and cin-namaldehyde on intake, rumen fermentation, growth performance, and carcass characteristics of growing lambs. Ani. Feed Sci. Tech., 145: 396-408
Chouliara, E., Karatapanis, A., Savvaidis, I.N. and Kontom-inas, M.G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4?C. Food Micro., 24(6): 607-617
Daferera, D.J., Ziogas, B.N. and Polissiou, M.G. (2000). GC-MS analysis of essential oils from some Greek aromatic plants and their fungi toxicity on Penicillium digitatum. J. Agri. Food Chem., 48(6): 2576-2581
Djenane, D., Sanchez-Escalante, A., Beltran, J.A. and Ron-cales. P. (2003). Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting. Meat Sci., 64: 417-426
El-Seedi, H.R., Khattab, A., Gaara, A.H.M., Mohamed, T. K., Hassan, N.A. and Elkattan, A.E. (2008). Essential oil analysis of Micromeria nubigena and its antimicro-bial activity. J. Essen. Oil Res., 20: 452-456
Fasseas, M.K., Mountzouris, K.C., Tarantilis, P.A., Polis-siou, M. and Zervas, G. (2007). Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem., 106(3): 1188-1194
Fisher, K. and Phillips, C. (2008). Potential antimicrobial uses of essential oils in food: Is citrus the answer. Trends Food Sci. Tech., 19(2): 156-164
Friedman, M., Henika, P.R., Levin, C.E. and Mandrell, R.E. (2007). Recipes for antimicrobial wine marinades against Bacillus cereus, Escherichia coli O157:H7, Lis-teria monocytogenes, and Salmonella enterica. J. Food Sci., 72(6): 207-213
Graumann, G.H. and Holley, R.A. (2008). Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard. J. Food Prot., 71(3): 486-493
Hannan, J.M.A., Marenah, L., Ali, L., Rokeya, B., Flatt, P.R. and Abdel-Wahab, Y.H.A. (2006). Ocimum sanctum leaf extracts stimulate insulin secretion from perfused pancreas, isolated islets and clonal pancreatic ?-cells. J. Endocrino, 189: 127-136
Ibrahim, S.A., Yang, H. and Seo, C.W. (2008). Antimicrobi-al activity of lactic acid and copper on growth of Salmo-nella and Escherichia coli O157:H7 in laboratory medi-um and carrot juice. Food Chem., 109:137-143
Keeton, J.T. (1983). Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci., 48: 878-881,885
Keller, J.E., Skelley, G.C. and Acton, J.C. (1974). Effect of meat particle size and casing diameter on summer sau-sage properties. J. Milk Food Tech., 37: 297-300
Kong, B., Wang, J. and Xiong, Y. L.(2007). Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork. J. Food Pro-tect., 70 (3): 641-647
Koniecko, E.S. (1979). Handbook for meat chemists. A very Pub Group Inc, Wayn, New Jersey.
Kuete, V., Tsafack Mbaveng, A., Tsaffack, M., Penlap Beng, V., Etoa, F.X. and Kengfack, N. (2008). Antitumor, antioxidant and antimicrobial activities of Bersamaeng-leriana (Melianthaceae). J. Ethnopharma, 115(3), 494–501
Lanjewar R.D., Zanzad, A.A., Ramteke, B.N., Lalmuanpuii, Taksande, P.E. and Patankar, R.B., (2009). Incorpora-tion of Tulsi (Ocimum sanctum) leaf powder in diet of broilers for quality meat production. Vet. World, 2(9): 340-342
Lopez, P., Sanchez, C., Battle, R. and Nerian, C. (2007). Vapor-phase activities of cinnamon, thyme, and orega-no essential oils and key constituents against foodborne microorganisms. J. Agri. Food Chem., 55(11): 4348–4356
Majhenic, L., Skerget, M., Knez, Z. (2007). Antioxidant and antimicrobial activity of guarana seed extracts. Food Chem., 104(3): 1258-1268
Murthy K.N., Nagendra, K., Fazilath, U., Soumya, K. and Srinivas, C. (2014). Efficiency of Ocimum sanctum L. leaf extracts against bacterial wilt of tomato caused by Ralstonia solanacearum in tomato . Int. J. Curr. Micro. Appl. Sci., 3(12): 234-245
Musyimi, D.M., Muema, O., Muema, P.M. (2008). Phyto-chemical compounds and antimicrobial activity of ex-tracts of aspilia plant (Aspilia mossambicensis) (Oliv) Wild. Int. J. Bot., 4(1): 56-61
Nerin, C., Tovar, L., Djenane, D., Camo, J., Beltran, J.A. and Roncales, P. (2006). Stabilization of beef meat by a new active packaging containing natural antioxidants. J. Agri. Food Chem., 52: 5598-5605
Razzaghi-Abyaneh, M., Shams-Ghahfarokhi, M., Yoshinari, T., Rezaee, M.B., Jaimand, K. and Nagasawa, H. (2008) Inhibitory effects of Satureja hortensis L. essential oil on growth and aflatoxin production by Aspergillus par-asiticus. Int. J. Food Micro., 123(3): 228-233
Rota, M.C., Herrera, A., Martinez, R.M., Sotomayor, J.A. and Jordan, M.J. (2008). Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food Cont., 19: 681-687
Shan, B., Cai, Y.Z., Sun, M. and Corke, H. (2005). Antioxi-dant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agri. Food Chem., 53: 7749-7759
Simitzis, P.E., Deligeorgis, S.A., Bizelis, J.A., Dardamani, A., Theodosiou, I. and Fegeros, K., (2008). Effect of dietary oregano oil supplementation on lamb meat char-acteristics. Meat Sci., 79: 217-223
Simpson, T., Pase, M.L. and Stough, C. (2015). Bacopa monnieri as an Antioxidant therapy to reduce oxidative stress in the aging brain. Evid.-Based Compl. Alter. Med. Article ID 615384, 9 pages.
Snedecor, G.W. and Cochran, W.G. (1989) Statistical Meth-ods. 8th edition. Ames, Iowa: Iowa State University Press. Pp-503.
Tajkarimi, M.M., Ibrahim, S.A. and Cliver, D.O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21: 1199-1218
Tanabe, H., Yoshida, M. and Tomita, N. (2002). Comparison of the antioxidant activities of 22 commonly culinary herbs and spices on the lipid oxidation of pork meat. Ani. Sci. J. 73: 389-393
Winward, G.P., Avery, L.M., Stephenson, T. and Jefferson, B. (2008). Essential oils for the disinfection of grey water. Water Res., 42(8-9), 2260-2268
Witte, V.C., Krause, G.F. and Bailey, M.E. (1970). A new extraction method for determining 2-Thiobarbituric acid value of beef during storage. J. Food Sci., 35: 582-585
Wojdylo, A., Oszmianski, J. and Czemerys, R. (2007). Anti-oxidant activity and phenolic compounds in 32 selected herbs. Food Chem., 105: 940-949
Yanpallewar, S.U., Raj, S., Kumar, M. and Achary, A. (2004). Evaluation of antioxidant and neuro-protective effect of Ocimum sanctum on transient cerebral ische-mia and long-term cerebral hypo-perfusion. Biochem. Behaviour, 79: 155-164
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Oxidative stability and storage quality analysis of Ocimum sanctum L. extracts incorporated chicken nuggets. (2016). Journal of Applied and Natural Science, 8(4), 2182-2188. https://doi.org/10.31018/jans.v8i4.1109
