Influence of Moringa oleifera Leaf Extracts on the Microbiological and Physical Properties of Chevon Meat
Influence of Moringa oleifera Leaf Extracts on the Microbiological and Physical Properties of Chevon Meat
Afnan Ahmed Allhyani1, Mohamed Baeshen1, Nagwa Thabet Elsharawy2,3*
ABSTRACT
Chevon is one of the most favorable meats among Arabian populations. It is considered one of the primary sources of protein, fat, and water, which provides all essential amino acids, micronutrients, vitamins B6, B12, vitamin D, and omega-3 polyunsaturated fatty acids. It is the best medium for the growth of microorganisms and highly perishable food items. That increases the demand to find safe materials, extending the shelf life of meat. The study aims to examine Moringa oleifera extracts as natural preservatives by examining its antibacterial effect by (aquas & ethanolic) extracts by different concentrations (1.25, 2.5, 5, 7.5, 10, 12.5 & 15) cc against six foodborne microorganisms (Listeria monocytogenes, Staphylococcus aureus, Salmonella typhi, Escherichia coli, salmonella enteritidis and Vibrio parahaemolyticus). Finally, the different concretions of each extract were added to the chevon. Obtained results observed that all extracts have antibacterial effects to varied degrees against all tested microorganisms, and the extracts succeeded in extending the shelf life of chevon to about 17 days. The study results indicated that the natural products had a potent effect against the tested pathogens. So, it can be a natural alternative to conventional formulations for those interested in naturally based products.
Keywords: Ethanolic extraction, Water extraction, Foodborne pathogens, Antimicrobial agents, Meat preservation, Goat meat
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October 2024
Vol. 12, Sp. Iss. 1
