Abstract
A b s t r a c t: The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fillets during chilled storage.
Highlights
Spoilage of meat occurs as a consequence of the growth and metabolic activities of spoilage bacteria
The dominant microbiota can cause product deterioration and release of volatile compounds or formation of slime, resulting in a product unacceptable for human consumption The presence and growth of bacterial contaminants occurring in poultry meat depend on different practices that are using for ensuring microbial quality, such as duration and temperature of storage, composition of marinade and gas composition used for storage under modified atmosphere packaging (MAP) or vacuum packaging (Kreyenschmidt et al, 2010; Baltic et al, 2015; Rouger et al, 2017)
total viable counts (TVCs) on the chicken fillets increased during the storage time in all marinade treatments, except E2
Summary
Spoilage of meat occurs as a consequence of the growth and metabolic activities of spoilage bacteria. The need for fresh food suitable for supply to distant markets has increased the interest in procedures for extending the shelf-life of meat and meat products. This time should include the time needed to reach the markets but an additional period encompassing retail refrigerated storage and storage at the consumer’s home, as product could be used some days after purchase. This issue has become a great challenge to chicken producers. Storage temperature and type of packaging are selective for different bacterial populations
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