Shelf life extension of raw chicken meat by antimicrobial and antioxidant effect of clove and cinnamon extract

Chicken meat is a rich source of nutrients, important trace elements, minerals and vitamins particularly B-complex. Main factors used for the consumer acceptance and shelf life of fresh chicken meat are lipid oxidation and microbial growth. Lipid oxidation causes deterioration of meat by badly affecting its flavor, color and nutritional value. Meat is an ideal medium for many spoilage microbes and pathogens to get flourish. Listeria monocytogenes is a pathogen that can tolerate cold temperature. This study was carried out for the evaluation of cinnamon and clove extracts to reduce the microbial growth and lipid oxidation of raw chicken meat at refrigerated storage. The antimicrobial and antioxidant effect of clove and cinnamon extracts in chicken meat at refrigerated storage at a gap of 6 days interval was determined. The values for DPPH and ABTS of extracts were ranged from 6.07 to 10.14 mu mol TE/g and 3.17 to 5.36 respectively. The Folin-ciocalteu reagent method was used to quantify total phenolic content through spectrophotometer. Total phenolic content and total flavonoid contents of extracts were ranged from 18.07 to 34.65 mg GAE/g and 9.31 to 21.34 mg quercetin/g respectively. MIC (minimum inhibitory concentration) and antibacterial activity of spice extracts were tested by a broth micro-dilution and disc diffusion method. MIC and antimicrobial activity of clove extract was higher than cinnamon extract. The color values, pH, microbial load and thiobarbituric acid reactive substances (TBARS) of extracts treated samples was measured during refrigerated storage at 4 degree C at a gap of some days interval. The pH of T1, T2 and T3 (5.30, 5.37 and 5.19) was lower than the T0 (6.67) after a period of 12 days storage. Total plate count of chicken meat samples T0, T1, T2 and T3 were in the range of 8.15, 5.40, 5.98 and 4.98 log10 CFU/g respectively after 12 days of refrigerated storage period. At 12th day of storage the TBARS of T1, T2 and T3 were 1.38, 1.59 and 1.22 mg of malonaldehyde per kg of meat respectively. During storage period the TBARS value was higher in T0 (2.06). The results for lightness (L*), yellowness (b*) and redness (a*) of raw chicken meat samples with extracts were statistically highly significant (P less than 0.01) during storage at 4 degree C for 12 days. The L*, a* and b* values of T0 decreased from 54.33 to 50.18, 8.41 to 6.79 and 13.51 to 11.56 respectively. After refrigerated storage meat samples were defrosted in a microwave oven and chicken patties were prepared. Chicken patties were analyzed for sensory characteristics. Data obtained was subjected to CRD and CRD under factorial statistical analysis. These results show that clove and cinnamon extracts are effective against lipid oxidation and microbial growth of raw chicken meat.