The effect of citrus and onion peel extracts, calcium lactate, and phosvitin on microbial quality of seasoned chicken breast meat

Abstract

The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at 4℃, 10℃ and 20℃. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under 20℃ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at 4℃ and more than 6 days at 10℃ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at 4℃. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.