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Studies on the use of natural preservatives for preservation of chicken meat

A.S. YADAV, N.K. PANDEY AND R.P. SINGH
Central Avian research Institute, Iizatnagar-243122 (UP)
E-mail: [email protected]

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Due to certain disadvantages associated with use of chemical preservatives in the changing scenario, there is growing consumer demand for use of natural preservatives. Therefore, in the present study some of the natural preservatives such as aqueous garlic extract (AGE) and ethyl alcoholic extract of clove have been used in combination with permitted acid such as lactic acid for controlling growth of pathogenic bacteria like E. coli and to extend the shelf-life of minced chicken meat during refrigerated (5±1 oC) storage. The results indicated that incorporation of AGE at 4.0%( v/w) level in combination with lactic acid at 0.08% (v/w) level in minced chicken meat exerted potent antimicrobial effect and there was 1 to 2 log scale reduction in mesophilic and psychrophilic counts in treated groups in comparison to control untreated group during 10 days refrigerated storage. However, combination of both AGE and lactic acid was found to exert higher antimicrobial effect than either of them alone. There was no difference in thiobarbituric acid (TBA) values in all the groups initially but when the samples spoiled, both pH and TBA values increased significantly (P<0.05).

Similarly, incorporation of ethyl alcoholic extract of clove at 0.15% (w/w) level in combination with lactic acid at 0.08% (v/w) level was found to exert antimicrobial effect and there was 1 to 4 log scale decrease in mesophilic and psychrophilic bacterial counts in treated groups as compared to control group. Based on biochemical (pH and TBA) parameters, sensory (smell & colour) changes and microbiological counts, it was found that incorporation of AGE at 4.0% level in combination with 0.8% lactic acid extended the shelf-life of minced chicken meat up to 8 days as compared to 4 days shelf-life of control group. Similarly, the use of clove extract (0.15%) along with lactic acid (0.08 %) brought about increase in the refrigerated shelf life of minced chicken meat up to 10 days. These results indicated that aqueous garlic extract or ethyl alcoholic clove extract in combination with lactic acid could be used as natural preservatives to increase the shelf-life and restrict the growth of pathogen like E. coli in minced chicken during refrigerated storage.

Source : IPSACON-2005
 
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