Physical and Microbial Quality of Broiler Chicken Meat Soaked in Syzygium polyanthum Infusion with Different Storage Time
- DOI
- 10.2991/absr.k.220207.045How to use a DOI?
- Keywords
- Chicken meat; bay leaf; storage time; physical quality; total plate count
- Abstract
Chicken meat is highly nutritious but also easily damaged. The aim of this study was to evaluate the soaking chicken meat effect in bay leaf (Syzygium polyanthum) infusion. Total of 30 chicken meat samples were soaked with infused bay leaf (0% and 15%) for 30 minutes and different storage times (0, 2, 4, 6, and 8 days) at 4°C. Physical characteristics (pH, cooking loss, and tenderness) and the total of microbial (Total Plate Count) were evaluated. Soaking and storage time did not affect the physical characteristics of chicken meat, but it could decrease the color value and increased the aroma value of raw meat, as well as the tenderness and aroma of cooked meat. The use of bay leaf infusion (S. polyanthum) can minimized the total number of microbes in chicken meat during storage at refrigerator temperature. There was no interaction between storage time and infused concentration on the physical and sensory characteristics of chicken meat. It could be concluded that the use of S. polyanthum presented antibacterial against pathogenic microbes and improved the sensory quality of meat.
- Copyright
- © 2022 The Authors. Published by Atlantis Press International B.V.
- Open Access
- This is an open access article under the CC BY-NC license.
Cite this article
TY - CONF AU - Edi Suryanto AU - Jamhari Jamhari AU - Ulil Afidah AU - Nresnandira Aulia Utami PY - 2022 DA - 2022/02/24 TI - Physical and Microbial Quality of Broiler Chicken Meat Soaked in Syzygium polyanthum Infusion with Different Storage Time BT - Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021) PB - Atlantis Press SP - 217 EP - 222 SN - 2468-5747 UR - https://doi.org/10.2991/absr.k.220207.045 DO - 10.2991/absr.k.220207.045 ID - Suryanto2022 ER -