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Vol. 12, Special Issue 8 (2023)

Efficacy of natural preservatives on the shelf-life of raw chicken meat emulsion under refrigeration storage

Author(s):
V Monish, BV Vivekananda Reddy, G Sujana, G Narendra Kumar and Mithun Hari Raj
Abstract:
The research aimed to evaluate the shelf-life and microbiological quality of raw chicken infused with natural preservatives, namely lemon grass and clove powder, stored at 4 °C. Four chicken meat emulsion batches were studied: Control (no preservatives), T1 (0.2% clove powder), T2 (1% lemon grass), and T3 (combination of 0.2% clove powder and 1% lemon grass). During the 9-day refrigerated storage, the presence of natural preservatives significantly improved oxidative stability and reduced microbial counts compared to the control. The combination of clove powder and lemon grass was found to be the most effective antioxidant and antimicrobial in preserving raw chicken meat emulsion.
Pages: 814-819  |  246 Views  167 Downloads
How to cite this article:
V Monish, BV Vivekananda Reddy, G Sujana, G Narendra Kumar and Mithun Hari Raj. Efficacy of natural preservatives on the shelf-life of raw chicken meat emulsion under refrigeration storage. The Pharma Innovation Journal. 2023; 12(8S): 814-819.

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