Department of Food Science and Technology, University of West Attica, Ag. Spyridonos 28, Egaleo, 12243 Athens, Greece.
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15784 Athens, Greece.
Molecules. 2021 May 6;26(9):2727. doi: 10.3390/molecules26092727.
The scope of this work is the study of a combined process including a dipping step into an oregano ( ssp. ) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.
本研究的范围是研究一个包括浸泡在牛至（ssp.）浸液（OV）和 15°C 下鸡肉渗透处理的联合过程。鸡肉在渗透溶液中浸泡，该溶液由 40%甘油和 5%NaCl 组成，在低渗透压牛至溶液中进行（OV/OD）和不进行（OD）抗氧化剂预富集。然后在 4°C 下对所有样品（未处理的、OD 和 OV/OD 处理的）进行比较货架期研究，以评估该过程对冷藏鸡胸肉质量和货架期的影响。在冷藏储存期间测量微生物生长、脂质氧化和颜色/质地变化。预处理鸡胸肉的微生物生长速度明显降低，主要是由于水活度降低（OD 步骤）。由于抑制因子（OD 和 OV）的作用，处理过的鸡胸肉中腐臭的发展与异味和感官拒绝密切相关，水溶性酚类（OV 步骤）表现出主要的抗氧化作用。与未处理的样品相比，处理过的鸡胸肉的货架期基于化学和微生物腐败指数延长了三倍以上，在整个研究的储存期内保持了积极和令人愉悦的感官特征。
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