In vitro evaluation of Hydrilla verticillata extract as a natural preservative for chicken meat

Pandi Prabha Srinivasana; Karthik Chinnappa; Kumudha Srinivasan; Chandhini Suresh; Caroline Dharmaraj Glory Bai

doi:10.18485/meattech.2024.65.2.4

Pandi Prabha Srinivasana Department of Biotechnology, Sri Venkateswara College of Engineering, Sriperumbudur Taluk, Chennai, Tamil Nadu, India https://orcid.org/0000-0003-1217-3075
Karthik Chinnappa Department of Biotechnology, St. Joseph’s College of Engineering, Old Mamallapuram Road, Chennai, Tamil Nadu, India. https://orcid.org/0000-0002-3912-0371
Kumudha Srinivasan Department of Biotechnology, Sri Venkateswara College of Engineering, Sriperumbudur Taluk, Chennai, Tamil Nadu, India. https://orcid.org/0009-0001-2493-9472
Chandhini Suresh Department of Biotechnology, Sri Venkateswara College of Engineering, Sriperumbudur Taluk, Chennai, Tamil Nadu, India https://orcid.org/0000-0001-9089-9352
Caroline Dharmaraj Glory Bai Department of Biotechnology, St. Joseph’s College of Engineering, Old Mamallapuram Road, Chennai, Tamil Nadu, India.

DOI: https://doi.org/10.18485/meattech.2024.65.2.4

Keywords: Antioxidant effect, antimicrobial effect, Preservative effect, Aquatic plant, Shelf life

Abstract

The intent of this research is to study the preservative effect of ethanolic extract of Hydrilla verticillata enriched with chitosan coating on the meat sample to increase the shelf life of the palatable product. The chemical, microbiological, sensory, and nutritional analysis such as pH, the amount of lipid peroxidation, total bacterial count, protein, and fat content of the fresh chicken meat coated with ethanolic extract of H. verticillata and chitosan were performed for 21 days. The results of the experiment show that H. verticillata extract enriched with chitosan coating met the need to act as a preservative by degrading the growth of microorganisms, maintaining the pH, and also by increasing the nutritional values.