This experiment examined the antioxidant and antimicrobial activities of aniseed oil (AO) in meat emulsions. Spices are integral part of emulsion-based products imparting desirable flavours. In the search for chemical-free preservatives, these spices hold promising potential for extending the shelf-life of meat emulsions.2. Three different levels of aniseed essential oil viz. AO1 (0.25%), AO2 (0.5%), AO3 (0.75%) and control C (without aniseed essential oil) were incorporated in chicken meat emulsions. Samples were assessed for changes in physico-chemical, antioxidant activity, lipid oxidation, microbiological parameters and visual sensory scores during refrigerated storage under aerobic packaging. Samples were evaluated at a regular interval of 3 d until the appearance of incipient spoilage.3. Titratable acidity, emulsion stability and extract release volume decreased significantly, whereas pH value increased (p p p p < 0.05) in all groups during storage.5. The results showed that AO2 maintained better sensorial characteristics than AO3 and sustained physicochemical, antioxidant and antimicrobial activity compared to the control, AO1.
Verma et al. (Thu,) studied this question.