Usage of Phenolic Bay Laurel Extract as Microbial Agent to Preserve Chicken Meat
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Abstract
The purpose of this study is to evaluate the antimicrobial effect of bay laurel extract (Laurus nobilis, L. nobilis) on chicken meat during storage for 15 days at a temperature 4 ̊C. Chicken meat was treated either with doxycycline (positive control) or with bay laurel extracts (100ppm,300ppm,900ppm), negative control was chicken meat without any treatment. The Folin measured total phenolic content- ciocalteu colorimetric method. The total plate count (TPC) of bacteria was monitored after the days (1-7-14) of treatment. All extracts showed antimicrobial activity against the tested bacteria, but the 900-ppm concentration was most effective for extending the shelf life of chicken meat.
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