What question did this study set out to answer?

This study aims to evaluate the antioxidant and antimicrobial effects of aniseed essential oil in meat emulsions during refrigeration.

Efficacy of aniseed essential oil as natural preservative in meat emulsion at refrigeration temperature

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Experiment demonstrates the preservative benefits of aniseed oil in meat emulsions, suggesting its effectiveness for food safety.

This study aims to evaluate the antioxidant and antimicrobial effects of aniseed essential oil in meat emulsions during refrigeration.
Incorporated aniseed oil at three levels (0.25%, 0.5%, 0.75%) into chicken meat emulsions.
Assessed changes in physico-chemical and microbiological parameters during refrigerated storage.
Evaluated sensory attributes at regular intervals until spoilage appeared.
Significant decrease in titratable acidity and emulsion stability over time.
Increased antioxidant activity with higher levels of aniseed oil, though these levels decreased during storage.
The sensory score for AO2 was significantly higher than AO3, but decreased in all groups as storage progressed.

Verma et al. (2026) studied this question.

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