Optimization of Various Essential Oils and Their Effect on the Microbial and Sensory Attributes of Chicken Sausages

The present study was undertaken to standardize the method for incorporation of essential oils (EOs) in chicken sausages. Swabbing was found to be the best method in comparison to direct or along with oil method, for incorporation of EOs into chicken sausages. This was followed by the optimization of various individual EOs viz., cassia oil and thyme oil, in fresh chicken sausages. In the first part of the study, based on the results of the total plate count and sensory scores, level of incorporation for cassia oil and thyme oil was optimized at 0.25 and 0.125%, respectively, in fresh chicken sausages. In the second part of study, on the basis of the results of total plate count and sensory attributes, blends of different EOs viz, Blend-1, Blend-2, Blend-3 were optimized each at 0.25% level and Blend-4 was optimized at 0.125% level for incorporation in emulsion-based chicken sausages. Thus, out of two individual EOs and four blends tried, Cassia oil and Blend-1 at 0.25% level each is recommended for use in fresh and emulsion-based chicken sausages, respectively.