EFFECT OF MORINGA (MORINGA OLEIFERA) LEAF EXTRACT  AND NISIN ON QUALITY AND SHELF LIFE OF JAPANESE QUAIL  MEAT

ANJITHA JOSE K

EFFECT OF MORINGA (MORINGA OLEIFERA) LEAF EXTRACT AND NISIN ON QUALITY AND SHELF LIFE OF JAPANESE QUAIL MEAT

Date

2023-03-23

Authors

ANJITHA JOSE K

Publisher

COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY

Abstract

The effective utilisation of Moringa oleiferia leaves aqueous extract and nisin as natural antioxidant and antimicrobial ingredients in quail carcasses during refrigerated storage was investigated, and its efficiency was evaluated. During the 12 days storage period at 4 ± 1ºC, the quality of the carcass was assessed via physico-chemical, sensory attributes and microbiological quality characteristics at three days intervals. The mean value of total phenolics and flavonoid content of prepared moringa leaves extract (MLE) was 72.16 ± 1.8mg GAE/ml and 12.65 ± 0.83 mg QE/ml, respectively. The antioxidant activity of MLE was analysed and expressed in terms of IC50 (half maximal inhibitory concentration) value of 4.60 ± 0.20 per cent of MLE. The best four concentration was selected, such as 5, 10, 15 and 20 per cent, having mean values of 52.22 ± 1.09, 71.50 ± 2.23, 82.53 ± 1.84 and 87.30 ± 1.46 of antioxidant activity, respectively and used as dipping solutions and conducted raw and cooked quail carcasses sensory analysis. No antimicrobial activity was observed for prepared moringa leaf aqueous extract against E. coli and Staphylococcus aureus susp. aureus. All the results were statistically analysed. There was no significant difference (p>0.05) between treatments and controls in the sensory parameters of raw quail carcasses. But there was a significant (p<0.05) difference in sensory attributes of cooked quail carcasses, and carcasses treated with 20 per cent MLE had lower flavour values and overall acceptability scores compared to other treatments and controls. Quail carcass treated with MLE concentration up to 15 per cent having higher scores compared to other treatments and controls. Hence, 15 per cent concentration of MLE was selected for the third phase of the study. In the third experiment, various studies were conducted on Quail carcass treated with 15 per cent moringa leaf extract along with 500ppm and 1000ppm nisin against positive and negative control. All the control and treated Japanese quail meat were packed aerobically in polyethylene bags and stored at 4±1 ⁰C. Samples were evaluated for pH, TBARS, tyrosine value, colour values, microbiological quality and sensory attributes for 12 days of storage. Findings showed that TBARS value, tyrosine value, b* colour values and microbiological parameters were significantly (p<0.05) lower in treatments as compared to the negative control. There was no significant difference between treatments and controls and during storage days for pH, L* values. There was significant (p<0.05) difference in sensory attributes of raw and cooked quail meat throughout the storage period. From the studies, it can be concluded that MLE alone or in combination with nisin can be utilised as a natural preservative in quail carcass to extend shelf-life and quality during refrigerated storage upto 12 days.