Antioxidant and Chemical Effect of Propolis, Sage (Salvia officinalis L.) and Lavender (Lavandula angustifolia Mill) Ethanolic Extracts On Chicken Sausages

OpenAlex İngilizce

In this study, the effects of spraying of ethanolic extracts of propolis (EEP), sage (EES), and lavender (EEL) at different levels (0%, 5%, and 10%) to chicken sausages on storage time were investigated. Moisture, thiobarbituric acid (TBA), color, pH, and total phenolic content of the sausages were performed. It was determined that lipid oxidation was the lowest (0.17 ± 0.03 mg malonaldehyde/kg sample) in the sample that had 10% EEP on Day 0. The highest TBA level (0.63 ± 0.02 mg malonaldehyde/kg sample) belong to the control sample that had no extract. The sample that had 5% EEL had lowest moisture content as 17.92 ± 0.87 on Day 8. It was determined that 5% EEL had the lowest TPC (12.92 mg GAE/g) and 10% EEP has the highest total phenolic content (TPC) (254.20 mg GAE/g). The results demonstrated that EEP, EES, and EEL can be used as natural preservatives in chicken sausages. Novelty impact statement The highest TBA level (0.63 ± 0.02 mg malonaldehyde/kg sample) belong to the control sample that had no extract. Moisture results related to storage were indicated and the highest result (57.57 ± 1.85) was obtained from the sample that had ethanol on Day 4 of storage. The sample that had 10% EEL had the highest L* value (48.25 ± 0.62) on Day 0 of storage; sample that had 5% EEP had the lowest L* value (41.25 ± 0.49) on 10 days of storage.