Year: 2022 | Month: June | Volume 12 | Issue 3

Quality Evaluation of Chicken Sausages treated with Betle and Spinach Leaves Extract under Aerobic Packaging Condition Stored at 4±1°C

Rushikesh A. Kantale Rajesh V. Wagh Manish K. Chatli O.P. Malav


The goal of this study was to explore antioxidant and antimicrobial effectiveness of ultrasound assist extractedbetel (Piper betle spp.) and spinach leaves (Spinacia oleracea spp.) extract. Spent hen chicken sausages (SHCS) were prepared as Control (T-1), SHCS with 100 ppm BHT (T-2); positive control, SHCS with 1.5% ultrasonic assisted ethanolic betelleaves extract (T-3) and SHCS supplemented with 2% ultrasonic assisted ethanolic spinach leaves extract (T-4). For 25 days under refrigeration (4±1°C), SHCS were aerobically packed and scientifically tested various oxidative andmicrobiological stability characteristics.Thiobarbituric acid reactive substances (T.B.A.R.S), Free Fatty Acids (F.F.A) and Peroxide Value (P.V) are all indications of lipid peroxidation. The pH and water activityof both control and treated SHCS products increased significantly; however, treated products (extracts) had a substantially lower value (P<0.05) than control. The microbiological and sensory properties of the extracts incorporated treatments were better preserved throughout the storage period. Because of its rich antioxidant and antimicrobial properties, ultra-sonic extracted betel and spinach leaves have the potential to improve the storage sustainability of aerobically packaged SHCS stored at refrigerator temperature (4±1°C). It was revealed that stored meat products, such as chicken sausages, may be effectively preserved without any substantial microbial/sensory quality degradation.


  • Ultrasonicassisted betel (Piper betle spp.) and spinach leaves (Spinaciaoleracea spp.) extract having rich bioactive components, antioxidants propertiesand effective improving functionality of the meat products.
  • Functional meat or processed food industries can assuredly use betel leaves (Piper betle spp.) as natural antioxidants for the development of functional meat products, instead of synthetic antioxidant due to their toxic and hazardous effects.

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