ABSTRACT Clove extract was used to prevent lipid oxidation and microbial spoilage of chicken fillet in this research. The purpose of this study was to use 0%, 1%, 2%, and 3% concentrations of clove extract to increase the shelf life of chicken fillet at a temperature of 4°C ± 1°C for 7 days. Assessment of chemical spoilage indexes such as pH, peroxide value, thiobarbituric acid, and TVN, as well as microbial parameters (total plate count and Psychrotrophic count) was carried out in 0, 3, and 7 days, and sensory evaluation of chicken fillet (smell, texture, taste, color and total acceptability) was done. The outcomes revealed that 3% clove extract has significantly lower chemical and microbial indicators than the control group ( p < 0.01). Furthermore, the treatment of 3% clove extract significantly had the lowest pH, peroxide value, thiobarbituric acid, TVN, total plate count, and psychrotrophic count, which were 6.25, 1.56 (meq/kg), 0.39 (mg MDA/kg), 17.65 (mg/100 g), 7.07 (log cfu/g) and 7.29 (log cfu/g), respectively. The control significantly showed the highest pH, peroxide value, thiobarbituric acid, TVN, total plate count, and psychrotrophic count, which were 6.87, 3.43 (mEq/kg), 1.2 (mg MDA/kg), and 33.5 (mg/100 g), respectively. The highest sensory evaluation score in this research was evaluated for the treatment of 3% clove extract. As a consequence, clove extract may be considered an effective coating tool in preventing the deterioration of chicken fillet quality and thus increasing its shelf life.
Farahani et al. (Fri,) studied this question.