EFFECT OF GELATIN AND PAPAYA EXTRACT COMBINATIONS ON MICROBIAL AND RANCIDITY DEVELOPMENT OF FRESH BROILER CHICKEN BREAST

Fresh breast chicken cuts were prepared and dipped individually in solutions of gelatin combined with papaya extract in a ratio of 1:1, 2: 1 and 1:2, respectively. The control and treated samples were then dripped dried and packaged individually aerobically in ethylene vinyl acetate bags (EVA) and stored at refrigeration temperature of 4oC for 15 days. pH, microbial (Total plate count, TPC), colour and rancidity (Thiobarbituric acid, TBA) were investigated on first day and every 5 days intervals. The study revealed that the combination treatment gave better results in all parameters measured compared to the control. For single treatment it was observed that gelatin in the mentioned concentration was more effective in slowing both microbial growth and rancidity development. However, in combination treatments, gelatin combined with papaya extract in the ratio of 2: 1 had the best result in this regard. In conclusion, for better avoidance of rapid microbial growth and rancidity development the combination of gelatin and papaya extract in the ratio of 2: 1 is highly recommended