Influence of antioxidative and antibacterial activity of sage aqueous extract and chitosan formulation on chicken burger quality

Abstract

The aim of the present study was to assess the antioxidative and antibacterial activity of sage (Salvia officinalis L.) aqueous extract and chitosan formulation in chicken burgers during storage. Four burger treatments were prepared: C – without sage extract and chitosan formulation, S – with 2.0% of sage extract, CH – with 1.0% of chitosan formulation, and SCH – with 2.0% of sage extract and 1.0% of chitosan formulation. On the production day, the chemical composition of poultry burgers was analyzed. After 0, 7 and 14 days of storage in burgers, the advancement of the lipid oxidation process was assessed and microbiological analyses were performed. Microbiological analyses included the determination of the total count of mesophilic aerobic microorganisms and that of psychrotrophic bacteria, count of coliform bacteria, count of Pseudomonas, and count of lactic acid bacteria. One of the tested groups of bacteria was Brochothrix thermosphacta, which can cause spoilage of packaged meat products stored under refrigeration temperature. It has been found that aqueous sage extract had significantly (p <0.05) the best antioxidative effect compared to chitosan and the combination of sage extract and chitosan formulation in chicken burgers during the entire storage period. Both aqueous sage extract and chitosan formulation exhibited antibacterial activity in chicken burgers, although the efficiency of growth inhibition differed between the tested bacteria groups. After 14 days of storage of burgers, the significantly (p <0.05) lowest number of mesophilic aerobic microorganisms, Pseudomonas spp., and B. thermosphacta were found in burgers with the combination of sage extract and chitosan formulation.