STUDY THE EFFECT OF AQUEOUS EXTRACT OF MATCHA TEA AS A PRESERVATIVE IN STORING CHICKEN BREAST MEAT

Abstract

This study was targeted at assessing various characteristics of chicken breast meat from the influence of aqueous extract of matcha tea. The first was the production of aqueous macha tea extracts and the assessment of the biological efficiency (against bacteria and fungus), and the second consisted of the use of this extract to maintain the chicken breast sliced at 4o C for 12 days (0, 3, 6, 9, 12). Six treatments have been investigated: T1 control (T2), T3 macha 0.5%, T4 matcha tea 1.0%, T5 matha tea 1.5%, and T6 industrial BHA antioxidant (T6). The study included 6 treatments: Biological test results of matcha tea extract have demonstrated a high level of antibacterial activity against test bacteria Enterobacter sp., E. coli, Klebsiella sp., Bacillus cereus and Staphylococcus aureus and for two mung sp. Aquatic extract matcha tea (T3, T4, T5) treatments were obtained during the twelfth day for the chicken breast samples, as control and water distillation was overtaken by smaller amounts of the total number of bacteria, with treatment T4 being nearest to the findings of the artificial antioxidant. The degreesof sensory assessment (flavor, tenderness and publicly accepted juiciness) clearly improved, as all the treatments including artificial antioxidants were superior in the fourth treatment, when chicken bras samples were treated with the aqueous extractof matcha tea and stored in a cooling situation.