KINETICS OF OXIDATIVE PRESERVATION OF MEAT PRODUCTS USING BIOPRESERVATIVES FROM OCIMUM GRATISSIMUM (SCENT LEAVE) AND MURRAYA KOENIGII SPRENG (CURRY LEAVE)

AUTHOR: AJALI, JOHN JONES OGBONNA

DEPARTMENT: CHEMICAL ENGINEERING

AFFILIATION: NNAMDI AZIKIWE UNIVERSITY, AWKA

Biopreservatives have being greatly used as food additives to provide protection against oxidative degradation of foods by free radicals. Biopreservatives produced from Ocimum Gratissimum (OG) and Murraya Koenigii Spreng (MKS) were used at different concentrations to inhibit microbial growth in meat extract. The effect of concentration, time, initial substrate concentration and temperature on microbial growth was studied. It was observed that increase in the concentration of biopreservative from 100mg/ml to 300mg/ml increased the lag phase thereby inhibiting microbial growth. Also, microbial growth increased with increase in time and then decreased after the optimum time was reached. Likewise, increase in the initial substrate concentration from (1kg/l – 4kg/l) increased the specific growth rate of the mixed broth. But at high initial substrate concentration above 4kg/l, the growth decreased as a result of substrate inhibition. Microbial growth increased as the temperature increased up to the optimal temperature range for the organisms after which it declined. This was due to denaturing of the organisms by heat. The kinetic parameters Maximum Specific Growth Rate (μm), Monod’s Constant (ks), Death Rate Constant (kd) and Inhibition Constant(KI) were determined as 0.1621hr-1, 1.8123g/l, -0.2725hr-1 and 50.4 respectively for OG biopreservative and 0.1621hr-1, 0.6786g/l, -0.3750hr-1 and 69.4 respectively for MKS biopreservative. The μm and Ks for the Control broth were 0.1621hr-1 and 0.6213g/l respectively. The Activation Energy obtained was 2968J/mg, 3635J/mg and 4066J/mg for OG and 1089J/mg, 1272J/mg and 2577J/mg for MKS at 100mg/ml, 200mg/ml and 300mg/ml concentrations of biopreservative respectively. The study showed that biopreservatives of OG and MKS are good preservatives for meat products and that OG proved a better biopreservative than MKS under the same conditions of time, concentration and temperature.

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