Use of chemical preservatives is recently being considered by
customers due to concerns related to negative health. Natural preservatives are very vital for enhancing food safety and shelf life.
They are safe because they can limit microbial resistance and meet
consumers’ demands for healthier foods. There are types of natural preservatives. Plant-derived as Thyme and microbial metabolites as Nisin. Thyme has much attention due to its high content
phenolic compounds, antimicrobial, antioxidant properties also
influence food sensory properties including the flavor, taste, color,
texture, and acceptability of food and it is reasonably priced and
available for use. Nisin is bacitracin that has got FDA approval
for application as a food preservative. But it is very expensive and
hardly commercially available. The current study aimed to study
the effect of thyme, nisin, and their combination on Bacillus cereus inoculated in chicken burger. Found that combination of two
different types of preservatives (thyme and Nisin) have synergistic
effect as antimicrobial and enhance food sensory properties more
than thyme or nisin alone in different concentration. The results
showed that overall acceptability of the combination is to 14 th
day of storage. In contrast, control positive and control negative
showed overall acceptability till 4th, 6th day of storage respectively |
