EFFECT OF PHYTOCONSTITUENTS OF HERBS AND SPICES EXTRACT ON STORAGE STABILITY OF MINCED CHICKEN MEAT UNDER REFRIGERATION STORAGE

Abstract

Effect of phytochemical constituents of commonly found herbs and spices on shelf life of ground chicken meat was studied. Five different herbs and spices viz. onion leaves, garlic leaves, hattibar leaves, radish leaves and chiraito were collected and their methanolic extracts prepared. The extracts were then analyzed for total phenols, total flavonoids, total tannin and total radical scavenging capacity. The extract of each sample was incorporated in the ground meat at the concentration of 100 ppm, 200 ppm, 300 ppm, 400 ppm and 500 ppm of total ground meat mass. Then the subsequent changes in thiobarbituric acid reactive substances (TBARS) value and total plate count (TPC) of the ground meat was studied at 0, 4, 7, 10 and 12 days in the refrigerated system at 4°C. The highest amounts of phenols, flavonoids, tannins and antioxidant activity were found in the methanolic extract of onion leaves (99.34±2.92 mg GAE/g), radish leaves (53.04±0.41 mg QE/g), onion leaves (26.58±0.16 mg tannic acid/g) and chiraito (IC50= 24.96±0.40 µg/ml) respectively. Similarly, the lowest amounts of phenols, flavonoids, tannins and antioxidant activity were found for methanolic extract of hattibar leaves (13.27±0.69 mg GAE/g), garlic leaves (16.62±2.97 mg QE/g), radish leaves (10.72±0.059 mg tannic acid/g) and hattibar leaves extract (IC50=952.28± 1.43 µg/ml) respectively. The untreated meat sample exceeded the threshold TBARS (1 mg MDA/kg) value on 7 th days of storage and only 100 ppm of garlic leaves extract, chiraito extract and radish leaves extract incorporated samples exceeded threshold value on 12th days of storage. Highest and lowest TBARS values were obtained from untreated meat sample (1.71±0.82 mg MDA/kg sample) and 500 ppm of chiraito extract incorporated meat (0.24±0.01 mg MDA/kg sample) on 12th days of observation. In term of antimicrobial activity, only the control and 100 ppm of onion leaves incorporated samples exceeded legal threshold value (107 cfu/g) on 4 th days and remaining samples exceeded on 10th days of storage except 500 ppm chiraito extract incorporated which exceeded on 12th days. And effectiveness increased with increased in concentration of each extract. Thus, garlic leaves extract, onion leaves extract, radish leave extract, chiraito extract and hattibar leaves extract significantly increased the shelf life of meat as compare to untreated meat sample