Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens (AUA), Iera Odos 75, Athens 11855, Greece.
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens (AUA), Iera Odos 75, Athens 11855, Greece.
Food Microbiol. 2017 Sep;66:141-149. doi: 10.1016/j.fm.2017.04.013. Epub 2017 Apr 28.
Five different marinades were prepared containing lemon juice, apple cider vinegar, pomegranate juice and combinations of them. Three different temperatures (4, 10, and 20 °C) and five marinating time intervals (1, 3, 6, and 9 h) were tested. Microbial, physicochemical as well as sensory analyses were performed to assess marination. Noticeable microbial reductions and satisfactory sensory results were observed only in samples treated for short time (1 and 3 h). The marinade in which pomegranate and lemon juices were combined caused a decrease in microbial counts and led to desirable sensory attributes. Each of the marinades was characterized by a distinguishable organic acid profile, while the discrimination of the samples, based on organic acid concentration, between low (1 and 3) and high (6 and 9) marinating time was feasible. It can be concluded that marinating time affected the indigenous microbiota and the sensory characteristics of chicken meat while pomegranate could be a promising marinating ingredient from a microbiological and physicochemical perspective.
五种不同的腌泡汁，分别含有柠檬汁、苹果醋、石榴汁和它们的组合。测试了三种不同的温度（4、10 和 20°C）和五种腌泡时间间隔（1、3、6 和 9 小时）。进行了微生物学、物理化学和感官分析来评估腌泡效果。只有在短时间（1 和 3 小时）处理的样品中观察到明显的微生物减少和令人满意的感官结果。含有石榴和柠檬汁的腌泡汁可降低微生物数量，并产生理想的感官属性。每种腌泡汁都有独特的有机酸谱，而基于有机酸浓度，可在低（1 和 3）和高（6 和 9）腌泡时间之间对样品进行区分。可以得出结论，腌泡时间会影响鸡肉的土著微生物群和感官特征，而从微生物学和物理化学的角度来看，石榴可能是一种很有前途的腌泡配料。
