Application of Allium ascalonicum (Linn.) Crude Extract for Extending the Shelf Life of Roasted Chicken
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Abstract
Solving the problem of Salmonella spp. contamination in chicken by using medicinal plants instead of chemicals can reduce side effects to consumers. This research aimed to investigate the efficacy of crude extracts from Allium ascalonicum in inhibiting Salmonella spp. and extending the shelf life of roasted chicken. The test showed that the crude extract from A. ascalonicum at a concentration of 2,500 µg/ml could inhibit Salmonella spp. by disc diffusion method of 17 strains with an inhibition zone range of 15-18 mm. Crude extract at a concentration of 500 µg/ml could inhibit 17 strains of Salmonella spp. and could destroy 15 strains of Salmonella spp. by broth microdilution. Roasted chicken mixed with crude extracts at a concentration of 8,000 µg/ml, the number of Salmonella sp. (S4) was reduced from 6.40 to 3.40 log CFU/g in storage at 4 ๐C for 6 days. Crude extracts at concentrations of 4,000 µg/ml and 8,000 µg/ml reduced the lightness (L*) of roasted chicken, but the a* and b* values of roasted chicken increased compared to the control. Crude extracts at concentrations of 8,000 µg/ml resulted in the lightness (L*), a*, and b* values in the ranged of 51.31-52.16, 3.19-3.38 and 18.65-18.93, respectively. The rancidity of roasted chicken was reduced compared to the control. The rancidity of roasted chicken using crude extracts at a concentration of 8,000 µg/ml ranged from 3.17-3.29 and was unchanged when stored for 6 days. Therefore, crude extract from A. ascalonicum can be applied to further extend the shelf life of roasted chicken.
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บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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