Abstract
Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades,which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4±1°C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.
Highlights
Poultry meat has become a mass consumer product throughout the world: in every region, in countries with very different levels of development and in diverse forms
A typical marinade solution for commercial chicken products is made of 90% water, 6% table salt, and 4% sodium tripolyphosphate (STPP) [5]
This study was conducted to investigate the changes in a total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets during storage
Summary
Poultry meat has become a mass consumer product throughout the world: in every region, in countries with very different levels of development and in diverse forms. Sodium citrate has been utilized as a phosphate replacer to enhance water-holding properties of the meat [7] These additives are not considered as antimicrobials, studies of the antimicrobial activity of sodium tripolyphosphate and other polyphosphates on food contaminants have been conducted suggesting their possible use as antimicrobials [8,9,10]. This study was conducted to investigate the changes in a total viable count and TVB-N content in marinated chicken breast fillets during storage. The addition of STPP and sodium citrate to chicken breast fillets as a means of enhancing sensory quality, and the effect of various concentrations of STPP (1 and 2%) and sodium citrate (1 and 2%), on the behaviour of total viable count and formation of TVB-N on days0, 3, 6and 9of storage at 4.0±1°C were investigated. The possible correlation between bacterial growth and formation of TVB-N was tested
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