Hussein Mohamed A, El-Ghareeb Waleed R, Nasr Mohammed A F
1Department of Food Control and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44511 Egypt.
2Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine, King Faisal University, Hofuf, Saudi Arabia.
J Food Sci Technol. 2018 Dec;55(12):5025-5034. doi: 10.1007/s13197-018-3441-2. Epub 2018 Sep 26.
The current study investigated the effect of rosemary extract (0.2% RE) and lactic acid (1% LA) on some freshness, bacterial parameters and formation of biogenic amines during refrigeration of broiler fillets. Ninety broiler fillet samples were divided into three groups (each 30). The control group was dipped in sterile distilled water, while the RE and LA groups were dipped in rosemary extract 0.2% (w/v) and lactic acid 1% (w/v), respectively. Sensory evaluation, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total and counts were performed at zero time and at 3 days interval until the group were rejected from sensory analysis. Organoleptic scores were unacceptable after the 9th, 12th and 15th day of refrigeration in control, RE and LA groups, respectively. TVB-N was the lowest in LA group (3rd day; 4.36 ± 0.12, 6th day; 5.62 ± 0.7 and 9th day; 10.13 ± 0.98) when compared with the RE and control groups. Moreover, TBARS was the highest in the control group (3rd day; 0.22 ± 0.06, 6th day; 0.39 ± 0.07 and 9th day; 0.78 ± 0.09) when compared with the RE and LA groups. LA group showed the lowest number of psychrotrophic bacteria during refrigeration period when compared with the other groups. was detected at zero, 3rd and 6th day in control, RE and LA groups, respectively. This study concluded that dipping in LA 1% or RE 0.2% reduce the and bacteria of broiler fillet and increased the acceptability of refrigerated fillet, decreased the biogenic amines formation and rancidity. Therefore, broiler fillets dipped in RE 0.2% or LA 1% can be used up to 12 or 15 days when refrigerated at 4 °C.
本研究调查了迷迭香提取物(0.2% RE)和乳酸(1% LA)对鸡胸肉冷藏期间某些新鲜度、细菌参数及生物胺形成的影响。90个鸡胸肉样本分为三组(每组30个)。对照组浸入无菌蒸馏水中,而RE组和LA组分别浸入0.2%(w/v)的迷迭香提取物和1%(w/v)的乳酸中。在冷藏0天和每隔3天进行感官评价、pH值、总挥发性碱性氮(TVB-N)、硫代巴比妥酸反应性物质(TBARS)、总菌数和嗜冷菌数检测,直至该组样本被感官分析判定不合格。对照组、RE组和LA组在冷藏第9天、第12天和第15天后感官评分分别不可接受。与RE组和对照组相比,LA组的TVB-N最低(第3天;4.36±0.12,第6天;5.62±0.7,第9天;10.13±0.98)。此外,与RE组和LA组相比,对照组的TBARS最高(第3天;0.22±0.06,第6天;0.39±0.07,第9天;0.78±0.09)。与其他组相比,LA组在冷藏期间嗜冷菌数量最低。对照组、RE组和LA组分别在0天、第3天和第6天检测到生物胺。本研究得出结论,浸入1% LA或0.2% RE可减少鸡胸肉中的嗜冷菌和总菌数,提高冷藏鸡胸肉的可接受性,减少生物胺形成和酸败。因此,浸入0.2% RE或1% LA的鸡胸肉在4℃冷藏时可保存12天或15天。