Combination effect of Alpinia malaccensis and Terminalia catappa extract for controlling foodborne pathogens and spoilage bacteria on ready to cook vacuum packed raw chicken meat

Abstract

The combined antibacterial activity of Alpinia malaccensis and Terminalia catappa, was tested for Listeria monocytogenes, Staphylococcus aureus and spoilage bacteria in vacuum packed ready‐to‐cook (RTC) chicken. The 10 g of chicken pieces were inoculated with each bacterium and marinated with 0.5 ml of the mixture of 5 mg/ml A. malaccensis and 20 mg/ml T. catappa. The chicken was vacuum packed after adding 1 ml extract mixture and stored at 4 or 8 °C for 12 days. Every three‐day intervals microbial count, lipid oxidation, pH, and the color was determined. Combination of plant extracts significantly (p < .05) inhibited the growth of S. aureus bacteria with 1.80, 2.13, 2.36, and 2.97 log CFU/g reduction over 3, 6, 9, and 12 days stored at 8 °C. Similarly, L. monocytogenes was significantly (p < .05) inhibited at 6, 9, 12 days with 1.22, 1.60, and 1.55 log CFU/g reduction compared to control at 4 °C. Lipid oxidation significantly reduced (p < .05) in treated chicken 1.39 MDA mg/kg and 2.43 MDA mg/kg at day 12 at 4 and 8 °C, respectively. Total plate count of treated chicken showed 6.59 ± 0.10 log CFU/g at 6 days of storage at 4 °C and 6.66 ± 0.36 CFU/g during 9 days of storage at 8 °C allowing safe for human consumption. Practical applications The shelf‐life of RTC marinated vacuum packed fresh chicken samples stored at 4 and 8 °C were significantly extended for 6 and 9 days, respectively. Plant extracts combination showed a significant inhibition of L. monocytogenes or S. aureus and spoilage bacteria and reduced lipid oxidation. Therefore, two plants extract combinations act as antimicrobials and antioxidants which could stabilize lipid oxidation, color, and microbial growth thus extending the shelf‐life of ready to cook fresh chicken meat products. Therefore, marinated RTC chicken is economically important for the food industry.

Plants of the Genus Terminalia: An Insight on Its Biological Potentials, Pre-Clinical and Clinical Studies

“…A mixture prepared with 5 mg/mL A. malaccensis and 20 mg/mL T. catappa L. was evaluated for its antimicrobial properties against L. monocytogenes and S. aureus , in vacuum packed ready-to-cook chicken, inhibited the growth of S. aureus with 1.80, 2.13, 2.36, and 2.97 log CFU/g reduction in 3,6,9, and 12 days, and also decreased the growth of L. monocytogenes with 1.22, 1.60, and 1.55 log CFU reduction at 6,9, and 12 days, respectively. These results may indicate the ability of A. malaccensis and T. catappa L. extracts to extend shelf-life of chicken meat in vacuum packed ready-to-cook chicken ( Somarathna et al., 2018 ).…”