Central Leather Research Institute (CLRI), CSIR, Chennai, Tamilnadu, India.
Centre for Food Technology, A.C.Tech., Anna University, Chennai 25, India.
Poult Sci. 2017 Aug 1;96(8):2839-2844. doi: 10.3382/ps/pex057.
This study investigates the integrated approach of spice extracts and modified atmospheric packaging (MAP) chicken meat preservation. Specifically, extracts from clove (CL), cinnamon (CI) individually and in combination (3% w/w) along with MAP (30% CO2/70% N2 and 10% O2/30% CO2/60% N2) were used to increase the shelf life of fresh chicken meat stored at 4°C. The parameters evaluated as shelf life indications are microbiological (total viable count, Pseudomonas spp., lactic acid bacteria (LAB), and Enterobacteriaceae), physicochemical (pH, Lipid oxidation, color changes) and Sensory attributes. Microbial population were reduced by 2.5 to 5 log cfu/g, with the greater impact being accomplished by the blend of clove and cinnamon extract with 30% CO2/70% N2 MAP. Thiobarbituric values for all treated and MAP packed samples remained lower than 1 mg malondialdehyde (MDA)/kg all through the 24 day storage period. pH values varied from 5.5 for fresh sample on day 0 to 7.11 (day 25) on combined extract treated and MAP packaged samples. The estimations of the color parameters L*, a*, and b* were well maintained in oxygen deficient MAP. Finally, sensory investigation demonstrated that combined clove and cinnamon extract of 3% conferred acceptable sensory attributes to the samples on day 24 of storage. These results indicate the extended shelf life of chicken meat from 4 days to 24 days for samples when coated with 3% of combined clove and cinnamon extract and packaged under MAP without oxygen. These pooled extracts along with MAP displayed expanded the usability and the organoleptic qualities of chicken meat.
本研究探讨了香料提取物与改良大气包装（MAP）鸡肉保鲜相结合的综合方法。具体而言，使用丁香（CL）、肉桂（CI）的提取物（3%w/w）以及 MAP（30%CO2/70%N2 和 10%O2/30%CO2/60%N2）单独或联合使用，以延长在 4°C 下储存的新鲜鸡肉的保质期。作为保质期指示的参数评估包括微生物学（总活菌数、假单胞菌属、乳酸菌（LAB）和肠杆菌科）、物理化学（pH 值、脂质氧化、颜色变化）和感官属性。微生物种群减少了 2.5 到 5 个对数 cfu/g，丁香和肉桂提取物与 30%CO2/70%N2 MAP 的混合物产生了更大的影响。所有处理和 MAP 包装样品的硫代巴比妥酸值在整个 24 天的储存期内均低于 1mg 丙二醛（MDA）/kg。pH 值从 0 天新鲜样品的 5.5 变化到 25 天（处理过的组合提取物和 MAP 包装的样品）的 7.11。在缺氧 MAP 中，颜色参数 L*、a和 b的估计值得到了很好的保持。最后，感官调查表明，在 4 天到 24 天的储存期内，3%的丁香和肉桂提取物的组合可赋予样品可接受的感官属性。这些结果表明，当用 3%的丁香和肉桂提取物包被并在无氧气的 MAP 下包装时，鸡肉的保质期从 4 天延长至 24 天。这些混合提取物与 MAP 一起延长了鸡肉的使用期限和感官品质。
