FORMULATION AND CHARACTERIZATION OF LEMONGRASS-OIL BASED EMULSIFIED EDIBLE COATING FOR ENHANCING THE MICROBIAL SAFETY OF CHICKEN MEAT
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Date
2023-08-01
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UMT.Lahore
Abstract
There has been an increase of the trend of using edible coatings to avoid food wastage
and to increase the shelf life of perishable food products. The present study was
conducted with the aim to analyze the effects of lemongrass oil incorporated in Carboxy
Methyl Cellulose (CMC) based edible coatings on the physiochemical properties,
microbial safety and oxidative stability of raw chicken. The characterization of
lemongrass oil, emulsions and coatings was performed through DPPH and Folin Ciocalteu assay. After the chemical analysis, T1 (chicken meat + E.coli O157:H7+2%
lemongrass oil incorporated in CMC based edible coating) was compared with positive
(chicken meat) and negative control (chicken meat + E.coli O157:H7) on the basis of
antimicrobial activity and quality assessment over a period of seven days stored at 4℃.
CMC based edible coating significantly (p<0.05) reduced the microbial load of T1
(chicken meat + E.coli O157:H7 + 2% lemongrass oil incorporated in CMC based
edible coating) as compared to positive and negative control.