NIGERIAN JOURNAL OF SCIENCE AND ENVIRONMENT
Journal of the Faculties of Science and Agriculture, Delta State University, Abraka, Nigeria
ISSN: 1119-9008
DOI: 10.5987/UJ-NJSE
Email: njse@universityjournals.org
THE USE OF EXTRACTS OF GINGER (ZINGIBER OFFICINATE), GARLIC ( ALTIUM SATIVUM), AND LIME (CITRUS AURANTIFOLIA) JUICE IN MEAT PRESERVATION
DOI: 10.5987/UJ-NJSE.17.100.3 | Article Number: D4C14518 | Vol.10 (3) - December 2011
Author: Idise O. E.
Keywords: extracts, Preservation, Meat, Spoilage, Ginger, Lime, Garlic
Use of extracts of Zingiber officinale (Ginger), Allium sativum (Garlic) and Citrus aurantifolia (Lime) juice in meat preservation were carried out in the laboratory using standard methods. The bacterial isolates were Escherichia coli, Salmonella sp, Pseudomonas sp, Bacillus sp, Enterococ- cus sp, Proteus sp, Klebsiella sp and Staphylococcus sp. The isolates grew on fresh meat with steady increase from 1.2 x 102cfu/g at 6h to 0.5 x 103cfu/g for 24h. Meat spoilage was inhibited for 1, 2 and 7 days by Ginger (10%w/v), Lime (10%v/v) and Garlic (10%w/v) respectively. The Mini- mum Inhibitory concentration (MIC) of the extracts on the meat isolates showed decreasing inhibi- tion from 10% w/v to 5% w/v to 1%v/v of the extracts and from Garlic extract to Ginger extract to lime juice. Thus garlic (10%w/v) alone could play a role in meat preservation for up to 7 days.
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