Antimicrobial Effect of Clove Extract and Oregano Extract in Ground Chicken Meat

Por, Yi Ning (2018) Antimicrobial Effect of Clove Extract and Oregano Extract in Ground Chicken Meat. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Poultry meat is a very popular and common food around the world. The consumption of poultry meat has increased in many countries over the last ten years. However, even the poultry meat is kept in refrigeration temperature; it is highly perishable with relatively short shelf life. The bacteria that cause chicken meat spoilage are Pseudomonas sp.. The initial spoilage bacteria count on the poultry carcasses immediately after processing and the temperature at which the product is held during storage, transport, and retail display are the two main factors of spoilage rate. The objectives of this study were to determine the minimum inhibitory concentration (MIC) of clove extract and oregano extract to inhibit 6 log10 cfu/g of Pseudomonas aeruginosa; to obtain the best ratio of clove extract and oregano extract to inhibit 6 log10 cfu/g of P. aeruginosa and studied the synergistic effect of clove extract and oregano extract; and to extend at least 4 days of the storage time of raw ground chicken meat at refrigeration temperature of 4 ºC ± 0.5 ºC. The microbial load in the raw ground chicken meat was determined by total viable counts and by Pseudomonas counts. In this study, the clove extract and oregano extract were extracted by ethanol extraction method. The MIC of clove extract and oregano extract to inhibit 6 log10 cfu/g of P. aeruginosa were 9,000 ppm and 8,000 ppm respectively. The best ratio of extract to inhibit 6 log10 cfu/g of P. aeruginosa was 4 : 1 (clove : oregano). The storage time of raw ground chicken meat treated with clove extract and oregano extract was extended by 4 days compared to the untreated raw ground chicken meat at refrigeration temperature of 4 ºC ± 0.5 ºC.