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Vol. 11, Special Issue 4 (2022)

Effect of incorporation of Jakhiya (Cleome viscosa) and Gandreni (Angelica glauca) against Pseudomonas aeruginosa and Salmonella enteric typhimurium in chicken mince meat and their sensory characteristics in breaded chicken nuggets

Author(s):
Brijmohan Singh Rawat, Bedika Bora and Anita Arya
Abstract:
Present study was undertaken to determine the MIC (Minimum Inhibitory Concentration) of Jakhiya and Gandreni against P. aeruginosa and S. enteric Typhimurium. Antibacterial effect of spices in chicken mince against these bacteria was also studies. Spices were incorporated in breaded chicken nuggets based on various optimization trails. The antibacterial zone of inhibiton of aqueous extracts were determined by disc diffusion assay method in which the aqueous extract of Jakhiya produced 10±0.3mm, 11±0.4mm and 13±0.5mm inhibitory zone against P. aeruginosa at 2%, 4% and 6% respectively while against S. Typhimurium it produced 8±0.4mm, 9±0.5mm and 12±0.3mm at 2%, 4% and 6% respectively. The aqueous extract of Gandreni produced 9±0.2mm, 10±0.7mm and 13±0.2mm zone of inhibition against P. aeruginosa at 2%, 4% and 6% respectively. While against S. typhimurium it produced 6±0.3mm, 7±0.4mm and 9±0.5mm at 2%, 4% and 6% respectively. MIC of the Jakhiya and Gandreni were calculated by conventional tube dilution method using Brain Heart Infusion (BHI) as cultured media. Extracts of the spices were prepared in different concentrations (0.25%-6%) in BHI broth which were inoculated with loopful standard cultures of the P. aeruginosa and S.Typhimurium and incubated for 24 hrs at 37 oC. Different levels of Jakhiya and Gandreni (2%, 4% and 6%) were incoculated in raw chicken mince meat and incubated with standard cultures of the Pseudomonas aeruginosa and Salmonella enteric Typhimurium and mince meat was analyzed for count of upto 15th day at refrigeration temperature (4±1 oC). Among treatments, mince having higher level of Gandreni i.e. 6% showed maximum response against P. aeruginosa count. Chicken mince containing Jakhiya at 6% level were safe even upto the 10th day of storage. Various preliminary trials were incorporated & finally compared for final incorporation in the products. On the basis of sensory scores, 1.5% Jakhiya was selected as optimum level for incorporation in chicken nuggets. Treatment having 1% Gandreni scored highest in flavor, juiciness and overall acceptability. (1+0.5%) Jakhiya+Gandreni were selected as optimum level for incorporation in chicken nuggets. Therefore, Jakhiya and Gandreni have potential to be used as natural preservative in processed chicken products.
Pages: 370-376  |  273 Views  61 Downloads
How to cite this article:
Brijmohan Singh Rawat, Bedika Bora and Anita Arya. Effect of incorporation of Jakhiya (Cleome viscosa) and Gandreni (Angelica glauca) against Pseudomonas aeruginosa and Salmonella enteric typhimurium in chicken mince meat and their sensory characteristics in breaded chicken nuggets. The Pharma Innovation Journal. 2022; 11(4S): 370-376.

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