Open AccessEffect of Seabuckthorn Leaf Extract on Microbiological Quality of Raw Chicken during Extended Periods of Storage
Author(s) -
Dhanze Himani,
Khurana S.K.,
Mane B.G.
Publication year - 2013
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12007
Subject(s) - preservative , food science , herb , chemistry , antifungal , significant difference , plate count , aqueous extract , horticulture , traditional medicine , biology , mathematics , bacteria , microbiology and biotechnology , medicinal herbs , medicine , statistics , genetics
Seabuckthorn, a magical herb, is well known for its various valuable properties and is found in abundance in the H imalayan region of L eh districts ( J ammu and K ashmir) and L ahaul and S piti districts ( H imachal P radesh) of I ndia. In the present study, the effect of three different concentrations (1, 2 and 3%) of aqueous extract of seabuckthorn leaves was observed on sensory and microbiological quality of chicken legs at days 0, 1, 3, 5 and 7. No significant difference ( P < 0.05) was observed for sensory attributes in the control and treated groups; however, scores were higher for the treated groups compared with the control group. All three concentrations of aqueous extract of seabuckthorn leaves lowered the ( P < 0.05) standard plate count ( SPC ), psychrophilic count ( PC ), coliform count ( CC ), and yeast and mold count ( YMC ) significantly on chicken leg as compared with the control. The 3% seabuckthorn leaf extract treatment resulted in significant ( P < 0.05) lowering of SPC , PC , CC and YMC through 7 days. The results of this study revealed the antibacterial and antifungal properties for the seabuckthorn leaf extract. The study also suggested the possibility of using seabuckthorn leaf extract as a decontaminant and preservative for fresh chicken meat. Practical Applications The results of the present study indicate the possibility of using seabuckthorn leaf extract as a decontaminant and/or preservative for fresh meat through overall reduction of microbial loads to extend the shelf life without any adverse effect on the sensory quality.