Effect of garlic paste, clove and mint powders on the shelf life of chicken meat

Abstract

Background: Natural preservatives are effective in inhibiting microbial growth and oxidation in foods. They offer a safer, eco-friendly alternative to synthetic additives, enhancing food shelf life and quality. Objectives: This 
research aimed to assess the shelf life of raw chicken meat after treatment with herbs. Materials and Methods: Meat samples were divided into five different treatment groups: T0=Control, T1= 0.2% clove powder, T2= 2% garlic powder, T3=1% mint leaves powder and T4= Combination of all three. The samples were assessed for physicochemical properties, oxidative stability, sensorial properties, and microbial counts on day 1, 3, 6, 9 and 12. Results: Results indicated that the addition of natural preservatives significantly (p<0.05) improved physicochemical properties, oxidative stability, microbiological and sensory attributes compared to the control. Through storage, pH and cooking loss were significantly lower (P<0.05) in treated batches than in the control. The T4 batch (combination) had significantly lower free fatty acid and peroxide values. TBARS values varied among treated batches, with T1 (clove) maintaining the lowest TBARS value. The T4 batch showed the lowest viable and coliform counts, while the T2 batch had the lowest yeast mold count. T1 batch had the highest color score, and T2 had the highest odor score. Conclusion: The study concluded that 0.2% clove, 2% garlic, and 1% mint leaves powder effectively extend meat shelf life. However, the combination of these three (T4) was the most effective as an antioxidant and antimicrobial preservative for raw chicken meat at refrigerated storage (4°C ± 1°C).