STUDY OF THE QUALITATIVE CHARACTERISTICS OF ARTEMISININ EXTRACT AND ITS ROLE IN PRESENVING LOCAL CHICKEN MEAT

Abstract

          The study aimed to determine the effect of alcoholic extract of the wormwood plan )Artemisia -herba -alba) extract on some physical and sensory characteristics of minced chicken meat kofta and the extent of the shelf life of chicken meat during periods of cold storage and to compare it with imported commercial artemisinin. Concentrations of (2, 3, 4) mg/g Alcoholic extract of wormwood and commercial artemisinin for minced chicken meat samples samples were added to minced chicken meat. Microbial tests were conducted on the meat before cooking and during storage periods. After cooking, physical and sensory tests were conducted on the product. The results of the microbial examination showed a significant decrease in the logarithmic bacterial count with increasing concentration, a significant increase (p ≤ 0.05) in the pH value, and a decrease in the loss of oozing fluid and the (P.V).The results of the sensory evaluation when adding natural artemisinin extract and commercial artemisinin to chicken breast meat kofta indicated a significant decrease )p ≤ 0.05 ( with an increase in concentration  the assessors did not accept the product because the product has a pungent taste and a bitter aftertaste due to the compounds. It contains flavonoids, saponins, and santonin, which are responsible for the bitter taste ،However, the A1 treatment had a significant difference close to the control sample in all characteristics, especially in the freshness characteristic, which reached (6.2).

We conclude from the study that artemisinin extract has anti-pathogenic activity against some types of pathogenic bacteria. It can also be used in food preservation by synergizing it with another medicinal plant in order to improve the taste.