Antimicrobial and Antioxidant Activity of Spices (Garlic, Cinnamon, Clove) in Minced Chicken at Refrigeration Storage
DOI:
https://doi.org/10.48165/ijvsbt.22.2.10Keywords:
Chicken, Clostridium perfringens, Escherichia coli, Natural preservatives, Nitrite, Staphylococcus aureus.Abstract
The present study was conducted to evaluate antioxidant and antimicrobial effect of garlic, cinnamon and clove as nitrite replacer in chicken mince meat stored at refrigeration temperature (4±1°C). Chemical characteristics (pH, TBARS) were assessed on 0, 3, 6 and 9th day of storage, while antimicrobial studies (Escherichia coli, Staphylococcus aureus and Clostridium perfringens) were carried out on 1, 4, 7 and 10th day. The pH values increased gradually and significantly (p<0.05) over each storage interval in all treatments and control; it was highest in T3 (0.2% clove powder) and lowest in T2 (2% w/w cinnamon powder) or T1 (3% garlic paste), while in control and N treated samples it was intermediate. TBA values were significantly (p<0.05) lower in T1 followed by N, T2 and T3, and highest in control samples at all storage intervals, and increased significantly with each storage interval from day 0 to 9. Inclusion of Garlic paste (3 %), Cinnamon powder (2 % w/w) and Clove powder (0.2 % w/w) in chicken mince meat was significantly effective (p≤0.05) against Escherichia coli and Staphylococcus aureus, but had slightly lower effect against Clostridium perfringens. In conclusion, clove having good antioxidant activity in complex food system like chicken mince where nitrite can be replaced with clove. Antimicrobial activity of clove powder was higher against S. aureus, E.coli and C. perfringenes count as compared to control.
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