Effect of Clove and Holybasil Essential Oil on Sensory and Microbiological Quality of Fresh Chicken Sausages

Accepted: 22/11/2015 Abstract The present study was aimed to study the anti-microbial effect of clove and holybasil essential oils and their effect on sensory attributes in fresh chicken sausages. Different levels of incorporation viz., 0.125%, 0.25%, 0.5% and 1% were tried in product for both oils. Essential oil incorporated products were analysed for total plate count and sensory attributes and optimum level of incorporation was identified. Total plate count was observed significantly lower (P<0.05) in essential oils incorporated products than control. 1% clove oil and holy basil oil incorporated products showed approx 1.5 log reduction in TPC when compared to control. However, sensory panellists gave satisfactory scores to lower level of essential oil products. Thus, based on total plate count and sensory scores, 0.25% and 0.125% were adjudged as optimum level of incorporation in fresh chicken sausages. Proximate composition revealed no significant difference in moisture, fat, protein, ash of treatment products and control, however pH was significantly decreased (P<0.05) in case of oil incorporated products.