Abstract
ABSTRACT Fresh chicken meat is a highly perishable product. The effect of immersing chicken breast in an aqueous hop extract (2 g/L) for 18 h at 2°C prior to being vacuum packed, on the growth of spoilage bacteria during a 35-day refrigerated storage period was evaluated in triplicate. The hop extract immersion treatment resulted in a significant decrease (p < 0.05) in lactic acid bacteria counts during the first storage weeks and in Brochothrix thermosphacta counts from day 21 to 35. No effect could be observed on the Enterobacteriaceae growth. A triangle test analysis (54 consumers) tasting hop-extract-immersed vs water-immersed chicken breast showed no differences in cooked chicken flavor. The use of hop extract could increase the shelf life of vacuum-packed fresh chicken without affecting palatability.
Highlights
Microbial growth is the main cause of spoilage in refrigerated fresh meat causing deleterious quality changes (Nychas, Skandamis, Tassou, & Koutsoumanis, 2008)
The spoilage microbiota of chicken meat associated with the refrigerated storage consists of strict aerobic microorganisms such as Pseudomonas spp. and facultative anaerobic microorganism as lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae and yeasts (Doulgeraki, Ercolini, Villani, & Nychas, 2012; Pothakos, Devlieghere, Villani, Björkroth, & Ercolini, 2015; Vasconcelos, Saraiva, & de Almeida, 2014)
When chicken meat is vacuum packed, the growth of aerobic spoilage microorganisms is inhibited owing to the low concentration of oxygen on the meat surface resulting in the proliferation of facultative anaerobes (Signorini, 2007; Silva et al, 2018)
Summary
Microbial growth is the main cause of spoilage in refrigerated fresh meat causing deleterious quality changes (Nychas, Skandamis, Tassou, & Koutsoumanis, 2008). The spoilage microbiota of chicken meat associated with the refrigerated storage consists of strict aerobic microorganisms such as Pseudomonas spp. and facultative anaerobic microorganism as lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae and yeasts (Doulgeraki, Ercolini, Villani, & Nychas, 2012; Pothakos, Devlieghere, Villani, Björkroth, & Ercolini, 2015; Vasconcelos, Saraiva, & de Almeida, 2014). When chicken meat is vacuum packed, the growth of aerobic spoilage microorganisms is inhibited owing to the low concentration of oxygen on the meat surface resulting in the proliferation of facultative anaerobes (Signorini, 2007; Silva et al, 2018). A well-known approach to increase the shelf life of meat is the use of antimicrobials. There is an increasing trend to use natural sources of antimicrobials
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