Effect of Some Spices Oil Extract on The Bacterial Quality Of Experimentally Produced Chicken Shawarma

Document Type : Original Article

Authors

Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt

Abstract

Three trials based experiment was designed to study the effect of adding standard oleoresins of coriander, clove and mixture of them on the quality traits of chicken shawarma before and after cooking till the 5th day of cold storage at 4°C. The 1st model of the product was not treated with any spice oleoresins and used as control. The 2nd and 3rd models treated with 300 and 400 ppm of coriander oleoresin, respectively. The 4th and 5th  models were treated with 150 and 200 ppm of clove oleoresin, respectively. The 6th model was treated with 300 ppm coriander oleoresin and 150 ppm of clove oleoresin. The 7th  model was treated with 400 ppm coriander oleoresin and 200 ppm of clove oleoresin. The obtained results showed that clove and coriander oleoresins had significant effect on reduction of all of bacteriological traits in terms of aerobic plate count, Coliforms count, Faecal Coliforms count in experimentally produced chicken shawarma during chilled storage for 5 days. Clove induced the highest reduction rate followed by the mixture treated trials. The clove treated trials had lowest values. Staphylococcus aureus, Salmonellae and E. coli species failed to be isolated in all trials either raw or cooked samples. Finally it is recommended add such spice oleoresins to increase the keeping quality of chicken shawarma.

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Veterinary Medical Journal (Giza)
Volume 62, Issue 4
October 2016
Pages 53-61

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