Lytou Anastasia E, Nychas George-John E, Panagou Efstathios Z
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens, 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, Iera Odos 75, Athens 11855, Greece.
Int J Food Microbiol. 2018 Feb 21;267:42-53. doi: 10.1016/j.ijfoodmicro.2017.12.023. Epub 2017 Dec 21.
Pomegranate juice is a product with enhanced functional properties that could be used as an alternative to traditional marination ingredients and effectively retard microbial growth along with providing an improved sensory result. In this study, two pomegranate based marinades were prepared for the marination of chicken breast fillets and the marinated samples were aerobically stored at 4 and 10°C for 9days. Raw, non-marinated chicken samples were used as control. Levels of total viable counts (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) were determined together with sensory assessment to evaluate the evolution of spoilage. The profile of organic acids and volatile compounds was also analyzed during storage. The shelf life of marinated samples was significantly extended compared to control samples at both storage temperatures (e.g., up to 5 and 6days for the pomegranate/lemon marinated samples stored at 4 and 10°C, respectively) as evaluated by both microbiological and sensory analyses. The profile of the organic acids and the volatilome of marinated and control samples were remarkably differentiated according to storage time, microbial load and sensory score. The findings of this study suggest that pomegranate juice could be used as a novel ingredient in marinades to improve the sensory attributes, while prolonging the shelf life of chicken meat.
石榴汁是一种具有增强功能特性的产品，可作为传统腌制成分的替代品，并能有效抑制微生物生长，同时提供更好的感官效果。在本研究中，制备了两种以石榴为基础的腌料用于鸡胸肉排的腌制，腌制后的样品在4℃和10℃有氧储存9天。未腌制的生鸡肉样品用作对照。测定了总活菌数（TVC）、假单胞菌属、热杀索丝菌、肠杆菌科和乳酸菌（LAB）的含量，并进行感官评估以评价腐败的演变。在储存期间还分析了有机酸和挥发性化合物的概况。通过微生物学和感官分析评估，在两种储存温度下，腌制样品的货架期均比对照样品显著延长（例如，在4℃和10℃储存的石榴/柠檬腌制样品分别延长至5天和6天）。腌制样品和对照样品的有机酸概况和挥发物组根据储存时间、微生物负荷和感官评分有显著差异。本研究结果表明，石榴汁可作为腌料中的一种新型成分，以改善感官特性，同时延长鸡肉的货架期。
