Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 12, Special Issue 7 (2023)

Oxidative and microbiological stability of ground pork incorporated with lemon grass essential oil

Author(s):
BV Vivekananda Reddy, V Monish, T Mounika, GV Bhaskar Reddy, E Naga Mallika and Bidyut Prava Mishra
Abstract:
The study aimed to examine the impact of two antioxidants, lemon grass essential oil (a natural antioxidant) and butylated hydroxytoluene (a synthetic antioxidant), on the quality of raw ground pork stored in refrigeration. The study assessed various physico-chemical characteristics such as pH, Thiobarbituric acid reactive substances, peroxide values, microbial characteristics, as well as sensory characteristics over a period of 12 days. The inclusion of lemon grass essential oil in the ground pork resulted in reduced lipid oxidation and microbial counts compared to the control and synthetic antioxidant samples. Additionally, the sensory characteristics of the samples with lemon grass essential oil were preferred by the evaluators. These findings indicate that the use of natural antioxidants can improve the stability and safety of raw ground pork, thereby extending its shelf-life.
Pages: 1020-1024  |  165 Views  88 Downloads
How to cite this article:
BV Vivekananda Reddy, V Monish, T Mounika, GV Bhaskar Reddy, E Naga Mallika and Bidyut Prava Mishra. Oxidative and microbiological stability of ground pork incorporated with lemon grass essential oil. The Pharma Innovation Journal. 2023; 12(7S): 1020-1024.

Call for book chapter