Prakash
PG Scholar
Department of Food Technology, Kongu
Engineering College, Erode
Tamil Nadu 638 052
Priya
PG Scholar
College of Food and Dairy Technology, Koduvalli
Chennai Tamil Nadu 600 052
Kandasamy
Associate Professor
Department of Food Technology, Kongu
Engineering College, Erode
Tamil Nadu 638 052
Abstract
Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. In this project piper betle and plecranthus amboinicus was selected for edible coating of meat. Plant extracts antimicrobial activity was studied using aqueous and ethanolic extract against major meat spoilage microorganisms. Zone of inhibition was not much difference between ethanolic and aqueous extract. Piper betle extract produced maximum 24mm zone of inhibition against pseudomonas spp and plectranthus amboinicus produced maximum 19mm zone of inhibition against E.coli spp. Different concentration of chitosan edible coating was used for Raw meat incorporated with plant extracts. Edible coated Raw meat was stored in refrigeration at 4°C. microbial analysis was done at 5, 10, 15, 20 days. As concentration increased microbial population reduced. 6%chitosan plectranthus amboinicus extract 20ml edible coating produced high efficiency followed by piper betle extract 20ml edible coating.
Key words: Edible coating, Plant extract, Piper betle, Plectharanthus amboinicus, Antimicrobial activity, Chitosan.
