Vol. 12, Special Issue 7 (2023)

Background: Purified four different antioxidants and antimicrobials were selected for assessment of potential synergism in antioxidant and antimicrobial activity (curcumin, oregano, eugenol and α-tocopherol acetate) for their suitability for application in processing of reformulated chicken seekh kebab (CSK).

Methods: Eight groups of chicken seekh kebabs (CSK) were prepared using lean spent hen meat as T1 T2 T3 and T4 containing 0.025, 0.04, 0.02, 0.05g of curcumin, α-tocopherol acetate, eugenol, oregano per 100 g of sample. Remaining four treatments the amount of active ingredient added was same but added in different combinations viz., T5 = α-tocopherol acetate + Eugenol, T6 = α-tocopherol acetate + Oregano, T7 = Curcumin + α-tocopherol acetate + Eugenol and T8 = α-tocopherol acetate + Eugenol + Oregano.

Result: Results indicated non-significant (p>0.05) effect on pH however, protein oxidation (metmyoglobin formation%), lipid stability, antioxidant activity, microbiological quality and sensory attributes were affected greatly (p<0.05). Protein oxidation, free fatty acid, peroxide value and TBARS number increased as the storage proceeded but remained lower than acceptable limits up to 20 days. Instrumental colour coordinates varied significantly (p<0.05) except hue. Significantly lower values of ABTS+ and DPPH were observed in the curcumin, α-tocopherol acetate and eugenol treated samples during storage period. Significantly lower values of physicochemical parameters and better lipid and oxidative stability of curcumin, α-tocopherol acetate and eugenol treated sample was clearly indicative of potential synergism in the added compounds.