Microbiological quality of raw chicken meat treated with aqueous extract of curry leaves during storage

Murraya koenigii known as curry leaf plant is found throughout India and cultivated for its aromatic leaves. In the present study, a total of 7 trials were conducted to observe the effect of three different concentrations (1%, 2% and 3%) of aqueous extract of curry leaves on overall acceptability and microbiological quality of aerobically packaged fresh chicken at day 0, 1, 3, 5, and 7. Cooked chicken chunks treated with curry leaves extract revealed higher sensory scores as compared to control. Parameters used to evaluate microbiological quality were standard plate count (SPC), psychrophilic count, coliform count and yeast and mould count. All parameters except yeast and mould count were significantly (P<0.05) reduced in treated samples as compared to control. Even on day 7, values of SPC were significantly (P<0.05) reduced in treated samples. The results indicate the possibility of using curry leaves as a potential natural antimicrobial/decontaminant and preservative for animal origin foods.