ANTIMICROBIAL ACTIVITY OF GUAVA LEAF ON CHICKEN MEATBALLS AND CHICKEN CHIPS AND COMPARATIVE STUDIES OF THEIR WATER ACTIVITY AND MONOLAYER MOISTURE

Nathaniel Alamuoye; Oluwatoyin Alamuoye

doi:10.4314/njt.v44i1.16

Authors

N. O. Alamuoye Food Science and Technology Department, School of Agriculture and Agricultural Technology, Bamidele Olumilua University of Education Science and Technology, Ikere Ekiti, Nigeria
O. F. Alamuoye Animal Science Department, Faculty of Agricultural Science, Ekiti State University, Ado Ekiti, Nigeria

DOI:

https://doi.org/10.4314/njt.v44i1.16

Keywords:

Coating, Essential oil, Growth, Inhibit, Microbial load, Slurry

Abstract

The antimicrobial activity of guava leaves on chicken meatballs and chicken chips and the comparative analysis of their water activity and monolayer moisture content were investigated. The objectives of this study were to determine the effects of guava leaf slurry and essential oils on the microbial load of chicken meatballs and chicken chips and to evaluate the products' water activity and monolayer moisture content. Five kilograms of boneless breast muscle from broiler chickens were ground, mixed with nonmeat ingredients manually for 5 minutes, and rolled into meatballs. Each meatball was rolled in succession in an already whisked raw whole egg and coated with wheat flour inside a round mixing bowl. The frozen breast muscle was slightly thawed and cut into thin slices of approximately 2 mm in thickness via a very sharp knife. Slices of chicken breast muscle were coated with a mixture of the prepared marinade. The coated chicken flat chips and chicken meatballs were chilled for 2 hours for the marinade to penetrate the muscles before they were fried in vegetable oil (canola oil) to produce chicken meatballs and chicken chips. Guava leaf slurry and essential oils were used for the antimicrobial tests. The results revealed that chicken chips and meatballs had 0.466 and 0.764 for water activity and 17.50 and 15.80 for monolayer moisture respectively, whereas the microbial load of chicken meatballs coated with guava leaf slurry was minimal to quantify until day 10, whereas from day 15, a microbial load of 3.3x10⁵ CFU/ml was enumerated and increased to 4.9x10⁵ on day 25. Chicken chips coated with guava leaf slurry were also found to be too small to quantify until day 25. In conclusion, the slurry and essential oil of guava leaves inhibited microbial growth in chicken meatballs and chicken chips.

Author Biography

O. F. Alamuoye, Animal Science Department, Faculty of Agricultural Science, Ekiti State University, Ado Ekiti, Nigeria

Acting Head of Department

Animal Science

Ekiti State University, Ado Ekiti

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