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Precus : The Natural Preservatives For Chilled Chicken Ground Meat

Description: Do you love chicken meat? For how long actually it can be stored in your fridge? Well, maybe it can be last longer in freezer, but if you had full capacity of small compartment of freezer, than you need to put them in chilled storage, it just can be last for one to two days due to its biological composition. As since pandemic last year we are advised to had less movement, many of us need to store some large amount of groceries, especially raw one. Hence we are working to help you to store your chicken meat as well in chilled compartment by using our natural preservatives which is PRECUS. It is an extract from Ficus Carica leaves, that provide antioxidant and antimicrobial agents as value addition through inhibiting oxidation and prolonged the shelf-life of stored chicken meat and meat products instead of synthetic antioxidant. Throughout the study, we use three parameters to test the effectiveness of our PRECUS which is microbial counts (TVC), organoleptic test (color, odor) and physic

Meat is an important protein source throughout the world, especially in developing countries. As in Malaysia, chicken meat industry were produce in a huge scale which served over 70% in meat supply. However, it also commonly known that ground chicken meat is highly perishable product due to its biological composition. Problems occur as chilled fresh chicken meat just can last for one to two days in refrigerator compared to freezer storage which can last for a year. The nutritional attributes of chicken meat, which provide a major proportion of consumer requirements for protein, some vitamins and certain minerals, are highlighted in work on the nutritional value of meat in other countries. It is liked for its unique taste and is a rich source of nutrients, providing good quality animal proteins, essential amino acids and fatty acids, minerals, trace elements and vitamins particularly B-complex which make them ‘natural media’ of microbial growth. Microbial contamination can decrease the quality and safety and decrease shelf life of meat. Colour, microbial growth and pH value are important factors for the shelf-life and consumer acceptance of fresh meat. To prevent or delay the microbial growth, antimicrobial have been utilized for many years in meat and meat products [5]. Various synthetic chemicals such as Butylated Hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT), Tertiary Butyl Hydroquinone (TBHQ) etc., are being used as antioxidant and antimicrobial agents to decrease the above mentioned problems. But those are very harmful for human health. In fact, there are some everyday foods and drinks that are labelled as carcinogenic as these food products or items surely contain some natural toxins, adulterants, artificial colour ants, additives, preservatives, and residues of insecticides or many other unavoidable chemicals or ingredients. These foods can cause cancer if taken for long duration and these items are processed meats (i.e. any meat that has been preserved by curing, salting or smoking, or by adding chemical preservatives) sausages, hot dogs, pepperoni, alcoholic beverages, salted fish, burned or heavily barbecued foods, red meat including, mutton, pork, lamb, hot beverages (>65°C), polluted air and water. That is why the growing concern about food safety has led to the development of natural antimicrobials to control food borne pathogens and spoilage bacteria. The growing demand for natural food preservatives in the last decade also promoted investigations on their application for preserving the shelf life of foods. Furthermore, due to greater consumer awareness and the negative perceptions of artificial preservatives, consumers are increasingly avoiding foods containing preservatives of chemical origin. Natural antimicrobial alternatives are increasingly being sought to increase the shelf life and safety of processed foods. Plant extracts and oils are candidates for antimicrobial agents that would be more acceptable to consumers due to their natural origin and consumer perception of safety . In addition, many plants have well established antimicrobial activity and several plant species have already been identified for their potential as natural preservatives. Within the numerous natural preservative that has been found, Ficus Carica is one of the traditional medicinal plant and food additives that exhibit excellent antibacterial activities against tested Gram-positive and Gram-negative bacterial. Ficus, the fig genus, consists of over 800 species and is one of about 40 genera of the mulberryfamily. The fig species of greatest commercial importance is Ficus carica L. (the common fig). Other notable species of Ficus are Ficus religiosa L. (the Bo tree which sheltered the Buddha as he divined the “Truths”), Ficus elastic Roxb. ex Hornem. (the rubber tree), Ficus benghalensis L. (the banyan tree) and Ficus racemosa L. (syn. glomerata, the giant cluster tree). All Ficus spp. possess latex-like material within t

Organisation: Science Tuanku Jaafar Fully Residential School

Innovator(s): Nurul Syuhada Abdul, Iman Maisarah Annisa Low Binti Al-Walid Ismail Low, Nurin Nadiah Binti Mohd Shuhaimi, Adel Bin Asrar, Amirul Afiq Bin Bederi Sham, Nurbatrisyia Balqis Binti Saiful Baharin

Category: Young inventors

Country: Malaysia

Silver Award