STUDIES ON THE ANTIMICROBIAL EFFECTIVENESS AND PUBLIC HEALTH SAFETY OF ESSENTIAL OILS OF SPICES IN PRESERVATION OF CHICKEN MEAT PATTIES
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Date
2009-05
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Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P
Abstract
ABSTRACT:
In the first phase of investigation an attempt was made to determine the
antimicrobial efficacy and public health safety of essential oils of garlic, clove
and cinnamon on important bacterial pathogens in vitro and also their
preservative effect in chicken meat patties at refrigerated (5±1°C) and ambient
(32±1°C) temperature. The bacterial pathogens tested were sensitive to the
essential oils of garlic, clove and cinnamon. Staphylococcus aureus and
Escherichia coli were most sensitive, while Listeria monocytogenes,
Streptococcus pyogenes and Bacillus cereus were comparatively less sensitive.
All the bacterial pathogens tested for minimum inhibitory concentration by
agar diffusion assay were sensitive to the essential oils of spices.
Campylobacter jejuni and Escherichia coli were most sensitive while Listeria
monocytogenes was comparatively less sensitive.
In the second phase of the study the chicken meat patties were
standardized by binders at various levels. The results revealed that 10% soy
flour and 15% corn flour formulations have lower cooking losses, better
emulsion stability, higher water holding capacity and superior sensory
characteristics compared to the control and other levels of those respective
flour formulations. Based on the observations 15% level of corn flour was
selected for preparation of chicken meat practice.
In the third phase of the study the chicken meat patties were kept for
storage studies at refrigerated (5±1°C) and ambient (32±1°C) temperatures.
The results revealed that garlic at 1:250 concentration, clove at 1:250 and
1:500 concentrations and cinnamon at 1:250, 1:500 and 1:1000 concentrations
shown lower pH of the product on day 8, 12 and 8 of storage, respectively
compared to the control. At ambient temperature garlic, clove and cinnamon at
the three concentrations resulted in a significant (P<0.05) reduction in pH
compared to the control at 6 hrs of storage.
At refrigerated temperature a significant (P<0.05) reduction in TBARS
values was observed on day 6 of storage compared to the control in samples
treated with garlic, clove and cinnamon at 1:250 and 1:500 concentrations,
whereas samples with 1:1000 concentration showed a significant (P<0.05)
reduction on day 4 of storage. At ambient temperature garlic, clove and
cinnamon at three concentrations resulted in increased TBARS values at 6 hrs
of storage, but they were well within the prescribed standards, after 12 hours
of storage the values were increased.
The percent moisture, protein and fat were not significantly (P<0.05)
different from the control both at refrigerated and ambient temperature
storage.
At refrigerated temperature garlic at 1:250 and 1:500 concentrations
caused significant (P<0.01) reduction in total plate count on day 2 of storage
then there was a gradual increase and the counts were well within the
prescribed standards up to day 10, day 6 and day 4 at 1:250, 1:500 and 1:1000
concentrations. Clove at 1:250 and 1:500 concentrations significantly (P<0.05)
reduced the counts up to day 6 and day 4 respectively and the counts met the
standards up to day 12 of storage for all the three concentrations. Cinnamon at
1:250 and 1:500 concentrations significantly (P<0.05) reduced the counts up
to day 4 and they were within the standards up to day 14, day 12 and day 8 for
1:250, 1:500 and 1:1000 concentrations. At ambient temperature garlic, clove
and cinnamon each at three concentrations resulted in increased counts after 6
hours of storage but they were well within the prescribed standards even after
12 hours of storage.
Garlic, clove and cinnamon at 1:250 concentration significantly
(P<0.05) reduced the yeast and mold count upto day 12, day 14 and day 12
respectively. At 1:500 concentration garlic, clove and cinnamon significantly
reduced the counts up to day 10 of storage. At 1:1000 concentration garlic,
clove and cinnamon resulted in decreased count on day 4 of storage. At
ambient temperature garlic, clove and cinnamon each at 1:250, 1:500 and
1:1000 concentrations resulted in decreased yeast and mold count at 12 hrs of
storage compared to the control.
Coliform count was significantly (P<0.05) reduced up to day 4
of refrigerated storage in samples with garlic at 1:250, 1:500 and 1:1000
concentrations. Whereas clove and cinnamon each at 1:250, 1:500 and 1:1000
concentrations resulted in decreased counts up to day 14 of storage. At
ambient temperature, garlic, clove and cinnamon at at all the three
concentrations resulted in increased coliform count after 6 hrs of storage.
Staphylococcus aureus count was reduced up to day 4 and day 2 of
storage with garlic at 1:250 and 1:1000 concentrations. Clove at 1:250, 1:500
and 1:1000 concentrations resulted in decreased counts up to day 14, day 12
and day 6 respectively. Cinnamon at 1:250 and 1:500 concentrations reduced
the counts up to day 14 and at 1:1000 up to day 2 of storage. in samples
treated with garlic, clove and cinnamon at 1:250, 1:500 and 1:1000
concentrations. At ambient temperature, garlic, clove and cinnamon at at all
the three concentrations resulted in increased Staphylococcus aureus count
after 6 hrs of storage.
Essential oils of garlic and clove each at 1:250, 1:500 and 1:1000
concentrations significantly (P<0.05) reduced the Salmonella typhimurium
count up to day 12 and 14 of refrigerated storage. However, cinnamon 1:250
concentration alone caused reduction in count on day 10 of storage where as at
1:500 and 1:1000 concentrations the counts were decreased up to day 4 of
storage. At ambient temperature garlic, clove and cinnamon at at all the three
concentrations resulted in increased Salmonella typhimurium count after 6 hrs
of storage.
At refrigerated temperature the mixture of essential oils of garlic, clove
and cinnamon at 1:250, 1:500 and 1:1000 concentrations have higher colour,
flavour and overall acceptability scores compared to the control, whereas
juiciness and tenderness were significantly (P<0.05) not different from the
control. At ambient temperature storage the colour, flavour, juiciness,
tenderness and overall acceptability scores were more at 6 hrs of storage than
at 12 hrs of storage in all the treatments.