Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets.

Maria C Giannakourou,Akrivi Dipla,Vassiliki Kyrana,Stylianos Poulis,Spyridon J Konteles,Vladimiros P Lougovois,Charalampos Proestos,Vassilia J Sinanoglou

doi:10.3390/molecules26092727

Maria C Giannakourou, Akrivi Dipla + Show 6 more

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https://doi.org/10.3390/molecules26092727

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Abstract

The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.

Highlights

Production and consumption of chicken fillets has shown a significant increase in recent years, mainly due to the low cost compared to other meat products and the nutritional and sensory profile of such foods, which are a good source of proteins, vitamins and minerals [1,2], exhibiting low amounts of fat [3]
The effect of ethylenediaminetetraacetate (EDTA), oregano (Origanum vulgare) and thyme (Thymus vulgaris) oils followed by vacuum packaging under chilled storage of chicken breast fillets was examined, and the results showed that this treatment led to a significant reduction of all groups of microorganisms measured [15]
The enrichment of chicken samples with antimicrobial/antioxidant compounds after dipping in an oregano infusion seemed to have a more pronounced effect on lipid oxidation inhibition compared to microbial growth of spoilage bacteria

Summary

Introduction

Production and consumption of chicken fillets has shown a significant increase in recent years, mainly due to the low cost compared to other meat products and the nutritional and sensory profile of such foods, which are a good source of proteins, vitamins and minerals [1,2], exhibiting low amounts of fat [3]. Most importantly, the growth of psychrophilic and psychrotrophic microorganisms, significantly reduces shelf life of chilled products to approximately 4–5 days [5]; another decisive factor in determining the shelf life of such perishable products that have undergone pretreatment causing disruption of the integrity of muscle membranes is associated with lipid oxidation, even in cases where the fat content is as low as 0.5–1% [2] These potential hazards constitute a challenge from a commercial point of view that has forced the food industry to seek processing strategies for extending the shelf life of fresh fillets. In many of the aforementioned published works, more than one technique were combined in order to maximize the benefits of the integrated process

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