International Journal of Innovative Biochemistry & Microbiology Research 14(3):46-55, July-Sept., 2026

© SEAHI PUBLICATIONS, 2026 www.seahipublications.org ISSN: 2467-8554

DOI:10.5281/zenodo.22077266

Evaluation of the Biochemical and Preservative Properties of Edible coated Essential Oils on minced Goat and Rabbit Meatballs

Nkele, Mary Reuben*, Okereke, Friday Ogbonnaya and Ezekwueche, Stephen Nnaemeka

*Department of Science Laboratory Technology, Ogbonnaya Onu Polytechnic Aba, Abia State.

Department of Biology/ Microbiology, Ogbonnaya Onu Polytechnic Aba, Abia State, Nigeria Correspondence email: marynkele3@gmail.com

ABSTRACT

This study evaluated the biochemical physiochemical, antimicrobial and preservative properties of edible coatings prepared from sunflower seed and ginger essential oils on minced goat and rabbit meatballs. Essential oils were extracted and incorporated into edible coatings, which were applied to the meatballs before storage. Parameters, biochemical characteristics and microbial activities against selected foodborne microorganisms were assessed . the results showed that the coated meatballs had improved preservation qualities compared to the uncoated samples. The essential oils exhibited notable antimicrobial and antioxidant activities, inhibiting the growth of microorganisms such as Staphylococcus aureus, Esxherichia coli, klebsiella pneumonia, Bacillus spp., Serratia spp., and fungal isolates including Aspergillus fumigatus and Aspergillus niger. The coatings also helped maintain the quality and extend the shelf life of the meatballs during storage. The study concluded that sunflower seed and ginger essential oil-based edible coatings can serve as natural preservatives for minced goat and rabbit meatballs, enhancing food safety, quality and shelf stability

Keywords: Conventional Preservative Methods, Goat Meatballs, Rabbit Meatballs and Essential Oils