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. 2004 Dec;37(8):849-855.
doi: 10.1016/j.lwt.2004.04.001.

Antioxidant and Antimicrobial Effects of Garlic in Chicken Sausage

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Free PMC article

Antioxidant and Antimicrobial Effects of Garlic in Chicken Sausage

Kh I Sallam et al. Lebenson Wiss Technol. .
Free PMC article

Abstract

The antioxidant and antimicrobial effects of equivalent concentrations of fresh garlic (FG), garlic powder (GP) and garlic oil (GO) were investigated against lipid oxidation and microbial growth in raw chicken sausage during storage at 3 degrees C. The antioxidant activities were compared to that of a standard synthetic antioxidant; butylated hydroxyanisole (BHA). The initial mean levels of thiobarbituric acid (TBA) value and peroxide value (POV) were 0.140 and 6.32, respectively. However after 21 days of storage, TBA and POV ranged from 0.151 to 4.92, respectively, in FG (50 g/kg) formulated samples to 0.214 and 8.64, respectively, in GO (0.06 g/ kg) formulation. Addition of either garlic or BHA (0.1 g/kg) significantly delayed lipid oxidation when compared with control. The antioxidant activities of the various materials added followed the order FG>GP>BHA>GO. On the other hand, the initial aerobic plate count (APC) in the samples was 4.41 log(10) CFU/g. Addition of FG (30 g/kg) or GP (9 g/kg) significantly reduced the APC and, subsequently, the shelf-life of the product was extended to 21 days. However, addition of GO or BHA resulted in no significant difference in APC when compared with control. Sensory analysis indicated that FG had a significant stronger flavor than the other sausage formulations. The results suggest that fresh garlic and garlic powder, through their combined antioxidant and antimicrobial effects, are potentially useful in preserving meat products.

Figures

Fig. 1
Fig. 1
Effects of three equivalent concentrations of fresh garlic (FG), garlic powder (GP) and garlic oil (GO) as well as butylated hydroxyanisole (BHA) on 2-thiobarbituric acid (TBA) value in raw chicken sausage stored at 3°C (vertical bars represent SE; LSD defined at P<0.05). (A): Control (▪); FG 20 g/kg (○); GP 6 g/kg (♦); GO 0.06 g/kg (▵); BHA 0.1 g/kg (×). (B): Control (▪); FG 30 g/kg (○); GP 9 g/kg (♦); GO 0.09 g/kg (▵); BHA 0.1 g/kg (×). (C): Control (▪); FG 50 g/kg (○); GP 15 g/kg (♦); GO 0.015 g/kg (▵); BHA 0.1 g/ kg (×).
Fig. 2
Fig. 2
Effects of three equivalent concentrations of fresh garlic (FG), garlic powder (GP) and garlic oil (GO) as well as butylated hydroxyanisole (BHA) on peroxide value (POV) in raw chicken sausage stored at 3°C (vertical bars represent SE; LSD defined at P<0.05). (A): Control (▪); FG 20 g/kg (○); GP 6 g/kg (♦); GO 0.06 g/kg (▵); BHA 0.1 g/kg (×). (B): Control (▪); F G 30 g/kg (○); GP 9 g/kg (♦); GO 0.09 g/kg (▵); BHA 0.1 g/kg (×). (C): Control (▪); FG 50 g/kg (○); GP 15 g/kg (♦); GO 0.015 g/kg (▵); BHA 0.1 g/ kg (×).
Fig. 3
Fig. 3
Effects of three equivalent concentrations of fresh garlic (FG), garlic powder (GP) and garlic oil (GO) as well as butylated hydroxyanisole (BHA) on aerobic plate count (APC) in raw chicken sausage stored at 3°C (vertical bars represent SE; LSD defined at P<0.05). (A): Control (▪); FG 20 g/kg (○); GP 6 g/kg (♦); GO 0.06 g/kg (▵); BHA 0.1 g/kg (×). (B): Control (▪); FG 30 g/kg (○); GP 9 g/kg (♦); GO 0.09 g/kg (▵); BHA 0.1 g/kg (×). (C): Control (▪); FG 50 g/kg (○); GP 15 g/kg (♦); GO 0.015 g/kg (▵); BHA 0.1 g/ kg (×).

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