Influence of Lime Juice on the Pink Discoloration and Quality of Sous-Vide Processed Chicken Breast During Refrigerated Storage

Abstract

Effect of lime juice on pink discoloration of sous-vide chicken in refrigerated storage is reported. Chicken breasts were marinated with 0.9% NaCl solution (CON), citric acid 1% (CIT), lime juice 0.5% (LL) and lime juice 1% (LH) for 12 h before sous-vide cooking. The pH values in the CIT and LH groups were significantly (P < 0.05) lower than that of CON and LL groups. Expressible drip in the LL group was significantly (P < 0.05) higher. The pink color of drip and thiobarbituric acid values were significantly (P < 0.05) lower in treatment groups. Volatile basic nitrogen of LL group was significantly (P < 0.05) lower. Redness of CIT and LL groups were significantly (P < 0.05) lower. No significant difference observed in sensory scores of the treatment and control. Coliform count was under log 0.83 CFU/g and treatment groups had lower counts than control and Salmonella was not detected in any of the groups. Practical Applications Lime juice treatment for sous-vide cooked chicken breast improved the meat quality by inhibiting pink discoloration and bacterial growth as much as citric acid treatment. Lime juice usage can lead to consumer satisfaction due to the increase in consumer preference for natural food additives. Furthermore, lime juice contains citric acid and vitamin C, which are believed to prolong shelf-life by reducing lipid oxidation and protein degradation and to provide other positive health effects. Lime juice can be used to prevent pink discoloration of chicken breast processed with sous-vide cooking and protect the quality at refrigerator up to 14 days.