Effect of Lemon Fruits and Turmeric Extracts on Fungal Pathogens in Refrigerated Chicken Fillet Meat

摘要

Debates about the possible negative effects of synthetic preservatives have renewed consumerinterest towards natural agents for extension of the product viability and the protection from microbial spoilage.For these reasons, there are current studies on the application of plant extracts and combination with each otheras alternative biopreservatives. These compounds may be useful in limiting or preventing the development ofharmful fungi in food, as additives, as surface protection. The subject of this study is the use of turmericextracts, Lemon fruit, Lemon peel and lemon juice in controlling the growth of food-borne fungi and theirbiological effects. While, results of the present study showed lemon fruits extract; turmeric +lemon peel+ lemonjuice and turmeric+ lemon fruit extract led to reduction (%) of various treated chicken fillet meat at a rate98.9 %, 99.7 % and 99.8 %, respectively. The information given by the achieved results proved that treatmentof chicken fillet meat by addition of fruits extract; turmeric +lemon peel+ lemon juice and turmeric + lemon fruitextract inhibited the mould growth and extends the shelf-life of refrigerated treated chicken fillet meat. It can beconcluded that these plant extracts have the potential to be used in food as flavoring and natural preservativesto control food spoilage.