Effect of garlic extract and cinnamon powder on microbial profile and shelf life of minced chicken meat

Two trials each of garlic extract (GE) and cinnamon powder were conducted to evaluate the antimicrobial property of these spices in extending the shelf life of minced chicken meat(MCM) widerambient (28–30"C) and refrigerated (5±1°C) storage. Based on microbiological, biochemical (pH and TBA) and sensory studies, GE at 4.0 or 8.0% (v/w) level was found to extend the shelf-life of MCM for 6 hr at room and for one day at refrigerated temperature. Cinnamon powder at both 2.0% or 4.0% (w/w) level extended the shelf life of MCM meat for 6 ltr at room (30°C) while at refrigeration temperature 2.0% level extended the shelf life of meat for 3 days and 4.0% level extended for 4 days. These results revealed that extract/powder of spices like garlic and cinnamon were found to be effective in improving the microbial quality and shelflife of MCM both at ambient and refrigerated temperatures.