Effects of Dipping Chicken Breast Meat Inoculated with in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality.

This study was conducted to evaluate the antioxidant and antimicrobial activities of lyophilized extracts of scallions ( L., SLE), garlic (, GLE), and gold kiwi (, GKE) and their effects on the quality of chicken breast meat inoculated with during storage for 9 days at 4°C. The lowest minimum inhibitory concentration and minimum bactericidal concentration (25 and 100 mg/mL, respectively) against were observed for SLE and GLE, respectively. GKE had the lowest half-maximal inhibitory concentration (IC) for 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity (5.06 mg/mL). The pH values of meat inoculated with and dipped in 1% SLE (LSLE), 1% GLE (LGLE), or 1% GKE (LGKE) were lower than that of the control on day 3 of storage (p<0.05). The initial population of in meat was 4.95-5.01 Log CFU/g. However, the population in the LSLE (5.73 Log CFU/g) was lower than that in the control (6.23 Log CFU/g) on day 5 (p<0.05). The volatile basic nitrogen value of the LSLE (19.90 mg/100 g) was lower than that of the control (24.38 mg/100 g) on day 7 (p<0.05). Moreover, treatment with SLE resulted in the maintenance of meat quality and reduced the population of on the meat. Thus, SLE may be used as an alternative natural and environmentally friendly sanitizer for reducing contamination in the chicken meat industry.