Bio-preservative effect of blends of essential oils: natural anti-oxidant and anti-microbial agents for the shelf life enhancement of emulsion based chicken sausages

Author:

Sharma Heena,Mendiratta S. K.,Agarwal Ravi Kant,Gurunathan Kandeepan

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference54 articles.

1. Adiani V, Gupta S, Chatterjee S, Variyar PS, Sharma A (2015) Activity guided characterization of antioxidant components from essential oil of Nutmeg (Myristica fragrans). J Food Sci Technol 52(1):221–230

2. Aggarwal SG, Goyal S (2012) Comparative analysis of antimicrobial activity of essential oil of Ocimum kilimandscharium. Asian J Pharma Clinical Res 5(1):53–55

3. Alfonzo A, Martorana A, Guarrasi V, Barbera M, Gaglio R, Santulli A, Settanni L, Galati A, Moschetti G, Francesca N (2017) Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum). Food Cont 73:1265–1274

4. AOAC (2005) Official Method of Analysis, 16th edn. Association of officical analytical chemists, Washington, DC

5. APHA 2005 Ameruican Public Health Association. Compendium of methods for microbiological examination of foods. 4th Edition. Sperk M.L. Washington D.C

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