The effect of marination using sweet basil (Ocimum basilicum) spices on the physical quality of local chicken meat

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

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Effect of Bay Leaf Infusion on Microbiological, Chemical and Physical Quality of Chicken Meat

Buletin Peternakan ◽

10.21059/buletinpeternak.v44i3.36507 ◽

2020 ◽

Vol 44 (3) ◽

Author(s):

Edi Suryanto ◽

Yuny Erwanto ◽

Sylvie Astuti

Keyword(s):

Growth Inhibition ◽

Volatile Fatty Acids ◽

Antibacterial Properties ◽

Observation Time ◽

Chicken Meat ◽

Bacterial Number ◽

Physical Quality ◽

Randomized Design ◽

Number Of Bacteria

Contamination that decreased chicken meat quality could be prevented using natural preservatives. Bay leaves (Syzygium polyanthum) contain volatile fatty acids, tannin, and flavonoid that possess bacteriological and fungicidal activity as well as preventing bacterial spore growth. The purpose of this study was to determine the effect of fresh bay leaf infusion on microbiological, chemical, and physical qualities of chicken meat. This study used bay leaves, water, chicken meat, eight strain of bacteria, chemicals and materials for the analysis of chicken meat. The experiment consisted of two steps, the first was the antibacterial properties of bay leaves and the second was the application of bay leaf infusion for chicken meat. Eight bacteria was used for the bacterial inhibition of bay leaf at the concentration of 0, 5, 10, 15 and 20%. The experiment on antibacterial properties of bay leaf (Syzygium polyanthum) used one way randomized design with five concentration treatments, while the application of bay leaf infusions on chicken meat using factorial completely randomized design 2x5 (2 types of soaking and 5 observation time). At the second step, chicken meat was divided into 2 groups, the first group was soaked in water only and the second group was soaked in 15% bay leaf infusion. They were then stored for 0 (control), 2, 4, 6, and 8 hours at the room temperature. Each treatment was repeated four times. The microbiological, chemical, physical qualities of chicken meat were observed. The results showed that bay leaf infusion had the ability to inhibit the growth of bacteria (P<0.05). The highest growth inhibition was found on Leuconostoc mesenteroides, whereas the lowest growth inhibition was on Pseudomonas putida. Bay leaf infusion influenced the number of bacteria in chicken meat. The concentration of 15% bay leaf infusion could decrease bacterial number amounting to 1 log CFU/mL compared to control. The number of bacteria of chicken meat stored significantly increased during the storage (P<0.05). However, the number of bacteria of chicken meat soaked in bay leaf infusion was significantly lower than the control. Bay leaf infusion has no significant effect on the chemical quality of chicken meat but it did on the physical quality of chicken meat. The conclusion of the study was bay leaf infusion could inhibit the bacterial growth and reduced the amount of bacteria in chicken meat, whereas storage time influenced the microbiological and physical qualities of chicken meat.

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COMPARISON OF VAPOR-PHASE ACETIC ACID AND VINEGAR EFFECTIVENESS IN MAINTAINING QUALITY OF SWEET BASIL (OCIMUM BASILICUM LINN.)

Acta Scientiarum Polonorum Hortorum Cultus ◽

10.24326/asphc.2020.2.6 ◽

2020 ◽

Vol 19 (2) ◽

pp. 57-66 ◽

Cited By ~ 1

Author(s):

Montinee Teerarak ◽

Soraya Kerdpiboon ◽

Warawut Krusong

Keyword(s):

Acetic Acid ◽

Upland Rice ◽

Radical Scavenging ◽

Ocimum Basilicum ◽

Fresh Weight ◽

Sweet Basil ◽

Weight Losses ◽

Leafy Shoots ◽

Rice Vinegar

Leafy shoots of sweet basil (Ocimum basilicum Linn.) were exposed to the vapor of either dilute acetic acid (AA) or of upland rice vinegar (URV) – both solutions were diluted to contain 4% of acetic acid – for 10 min and stored at 12°C. The sweet basil exposure to AA had a 16% increase in shelf life and those exposures to URV 35% increase compare to the control. There were no significant differences in fresh weight loss during storage between the AA and URV but both had significantly lower fresh weight losses than the control. The chlorophyll content of both AA and URV were significantly higher than the control. The radical scavenging was significantly higher in the URV than in the AA and the control. The electrolyte leakage was both significantly lower in the URV than in the AA and the control. The occurrence of lipid peroxidation was similar in both the AA and URV, and both were significantly lower than in the control. These results indicate URV has potential as an effective way of raising quality and extending postharvest storage of sweet basil shoots.

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Application of Super Absorbent Polymer and Plant Mucilage Improved Essential Oil Quantity and Quality of Ocimum basilicum var. Keshkeni Luvelou

Molecules ◽

10.3390/molecules25112503 ◽

2020 ◽

Vol 25 (11) ◽

pp. 2503

Author(s):

Somaye Beigi ◽

Majid Azizi ◽

Marcello Iriti

Keyword(s):

Essential Oil ◽

Water Use Efficiency ◽

Water Use ◽

Water Shortage ◽

Ocimum Basilicum ◽

Sweet Basil ◽

Use Efficiency ◽

Semi Arid ◽

Herb Yield

One of the major factors limiting the production of medicinal plants in arid and semi-arid areas is water deficit or drought stress. One-third of the land in the world is arid and semi-arid and is inhabited by nearly 4 × 108 people. Ocimum basilicum (sweet basil) is a valuable medicinal plant that is sensitive to water deficit, and water shortage negatively affects sweet basil yield and quality. Water availability in the root zone of basil could ameliorate the negative effects of water shortage. To the best of our knowledge, although the effects of hydrophilic polymers (HPs) have been studied in different agricultural crops, the effects of HP application in medicinal plants have not been previously investigated. This investigation was conducted to explore the effects on water use efficiency when using Stockosorb® (STS) and psyllium seed mucilage (PSM) as hydrophilic polymers (HPs) and the effects of these HPs on essential oil quality, quantity, and yield. The research was set up in a factorial experiment on the basis of completely randomized block design with three replications. We used two HPs, STS (industrial) and PSM (herbal), with two methods of application (mixed with soil, mixed with soil + root) at four concentrations (0%, 0.1%, 0.2%, and 0.3% (w/w)). Results showed that the STS and PSM significantly increased the dry herb yield (both shoot and root) in comparison to the control, and the improving effect was higher when these HPs were mixed with soil + root. The highest dry herb yield (6.74 and 3.68 g/plant for shoot and root, respectively) was detected in the PSM at 0.1% mixed with soil + root. There was not any significant difference in dry herb yield among PSM (0.1%), PSM (0.2%), and STS (0.2%) when mixed with soil + root. Soil application of PSM and soil + root application of STS at a concentration of 0.3% increased the Essential Oil (EO) content almost three-fold in comparison to the control (0.5% and 0.52% to 0.18% v/w, respectively). The maximum essential oil yield was recorded in plants treated with STS (0.2% in) or PSM (0.1%) by soil + root application (0.21 and 0.19 mL/plant, respectively). PSM at concentrations of 0.1% and 0.2% (mixed with soil + root) showed the highest water use efficiency (1.91 and 1.82 g dry weight (DW)/L H2O, respectively). STS mixed with soil also significantly improved water use efficiency (WUE) in comparison to the control. The application of these HPs improved the quality of sweet basil essential oil by increasing the linalool and decreasing the eugenol, epi-α-cadinol, and trans-α-bergamotene content.

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