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International Journal of Meat Science
Year: 2014  |  Volume: 4  |  Issue: 1  |  Page No.: 15 - 21

A Study on the Antimicrobial and Antioxidant Effects of Murraya koenigii on Functional Poultry Meat Finger Sticks

P.B. Aswathi, A.K. Biswas, C.K. Beura, A.S. Yadav and Prashant A. Khatke    

Abstract: Murraya koenigii is an aromatic herb used in Indian cuisine and commonly known as curry leaves. Medicinal, antimicrobial and antioxidant properties of curry leaves are well documented. The antimicrobial and antioxidant effect of curry leaves on functional poultry meat finger sticks, stored at 37±2°C for 60 days, were studied. Effect of incorporation of Murraya koenigii in storage stability parameters like Peroxide Value (PV), Free Fatty Acid (FFA), Thiobarbituric Acid Reacting Substances (TBARS), pH and microbial count were studied at 15 days interval for a period of 60 days. A significant reduction in lipid oxidation was indicated by low PV, FFA and TBARS values of the treatment group. Specific plate count also showed a significantly lower value in treatment group than in control. This study indicated that Murraya koenigii can be effectively used as an alternative to synthetic food preservatives in functional meat food snacks.

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