Usage of Phenolic Bay Laurel Extract as Microbial Agent to Preserve Chicken Meat
Abstract
The purpose of this study is to evaluate the antimicrobial effect of bay laurel extract (Laurus nobilis, L. nobilis) on chicken meat during storage for 15 days at a temperature 4 C. Chicken meat was treated either with doxycycline (positive control) or with bay laurel extracts (100ppm,300ppm,900ppm), negative control was chicken meat without any treatment. The Folin measured total phenolic content- ciocalteu colorimetric method. The total plate count (TPC) of bacteria was monitored after the days (1-7-14) of treatment. All extracts showed antimicrobial activity against the tested bacteria, but the 900-ppm concentration was most effective for extending the shelf life of chicken meat.
Fields of Study & Subjects
Essential Oils and Antimicrobial Activity
Meat and Animal Product Quality
Postharvest Quality and Shelf Life Management
Publication details
- Journal / source
- International Journal of Advanced Pharmaceutical Sciences and Research
- Volume
- 6
- Issue
- 2
- Pages
- 27–31
- Publication date
- 27 February 2026
- Language
- EN