EFFECT OF TREATMENT WITH RHIZOME EXTRACTS OF ALPINIA OFFICINARUM ON SOME QUALITY CHARACTERISTICS AND ACCEPTABILITY OF FRESH CHICKEN MEAT DURING THE COLD STORAGE PERIOD

Abstract

We investigated the effect of two different solvent extractions (ethanol and petroleum ether) for rhizome of (Alpinia officinarum) on the quality and shelf life of broiler meat during the cold storage period (10 days at 4°C). The addition of rhizome extracts of (Alpinia officinarum) to the broiler meat caused a significant decrease (p<0.01) in the number of total bacteria, psychrophilic bacteria and coliform. The results indicated the superiority of treatment T3 (100 mg of Alcoholic extract/kg broiler) over all other treatments in reducing the total number of bacteria, and psychrophilic bacteria and coliform. The average of total count reached (20×106 c.f.u\g) while the number of cold-loving bacteria reached (74×103 c.f.u.\g) and coliform (56×102 c.f.u.\g) after ten days of refrigerated storage. While, treatment T6 (100 mg of Petroleum ether\kg broiler) was superior to the treatments containing petroleum ether extract of Alpinia officinarum, the numbers of total count reached (56×106 c.f.u.\g), while the numbers of psychrophilic bacteria reached (80×133c.f.u.\g) and coliform (75×102c.f.u.\g). In comparison with the control treatment, which had total count (121×107c.f.u.\g), psychrophilic bacteria (124×103c.f.u.\g) and coliform (42×103c.f.u.\g). However, the results did not record any significant effect (p>0.01) of the extracts on the molds and yeasts during the storage period. In addition, the Alpinia officinarum extracts Improved significantly (p.<0.01) the Sensory properties and general receptivity of broiler palatability (flavor, juiciness, tenderness and general receptivity) to which the extracts were added.