Lurence Anne J. Pañfer, Jadreign Keisheen C. Parto (March 2010)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
Abstract
Spoilage of poultry meat is often caused by the growth of microorganisms. Essential oils have been tested for antimicrobial activity but only a few of these essential oils have been tested for their role in shelf-life extension of meat. This study aimed to determine the effects of the lemongrass essential oil in the microbial spoilage of chicken meat. Two percent (v/v) of lemongrass essential was applied to chicken meat and stored for eight days. Chicken meat washed with distilled water served as control. Total Pseudomonas count, pH measurement and odor evaluation were conducted before and 8 days after the application of treatments. Palatability test was conducted eight days after the refrigeration of meat. Pseudomonas count of the meat before the application of treatments was at 104 cfu/ml while Pseudomonas count 8 days after storage from both treatments were too numerous to count. Meat samples treated with lemongrass essential oil have an acceptable odor development and have significantly lower pH than the meat samples treated with distilled water. The Palatability of. Chicken meat from both treatments was not significantly different. The application of lemongrass essential oil did not affect the total Pseudomonas count and the palatability of the meat. However, it enhanced the odor and lowered the pH of the meat.