Abstract
ABSTRACT This study aimed at obtaining a hydro-ethanolic extract from lemongrass leaves and evaluating its effect on the physicochemical and microbiological stability of cooked and shredded chicken breast during storage at 4°C for 60 days. The two samples of cooked and shredded chicken breast, traditional (without extract) and with extract (1%), were analyzed every 15 days for water activity, acidity, peroxides, TBARS, color, Staphylococci, Salmonella, and Coliforms. The product presented microbiological stability, regardless the extract. The addition of lemongrass extract inhibited lipid oxidation, and the formation of free fatty acids, peroxides, and TBARS, contributing to the physicochemical stability of the product.
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