Effect of Seabuckthorn Leaf Extract on Microbiological Quality of Raw Chicken during Extended Periods of Storage

Seabuckthorn, a magical herb, is well known for its various valuable properties and is found in abundance in the Himalayan region of Leh districts (Jammu and Kashmir) and Lahaul and Spiti districts (Himachal Pradesh) of India. In the present study, the effect of three different concentrations (1, 2 and 3%) of aqueous extract of seabuckthorn leaves was observed on sensory and microbiological quality of chicken legs at days 0, 1, 3, 5 and 7. No significant difference (P<0.05) was observed for sensory attributes in the control and treated groups; however, scores were higher for the treated groups compared with the control group. All three concentrations of aqueous extract of seabuckthorn leaves lowered the (P<0.05) standard plate count (SPC), psychrophilic count (PC), coliform count (CC), and yeast and mold count (YMC) significantly on chicken leg as compared with the control. The 3% seabuckthorn leaf extract treatment resulted in significant (P<0.05) lowering of SPC, PC, CC and YMC through 7 days. The results of this study revealed the antibacterial and antifungal properties for the seabuckthorn leaf extract. The study also suggested the possibility of using seabuckthorn leaf extract as a decontaminant and preservative for fresh chicken meat. Practical Applications The results of the present study indicate the possibility of using seabuckthorn leaf extract as a decontaminant and/or preservative for fresh meat through overall reduction of microbial loads to extend the shelf life without any adverse effect on the sensory quality.