Karatepe Pınar, Kürşad İncili Gökhan, Tekin Ali, Çalıcıoğlu Mehmet, Akgöl Müzeyyen, Hayaloğlu Ali Adnan
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Türkiye.
Food Processing Department, Keban Vocational School, Fırat University, Elazığ, Türkiye.
Poult Sci. 2025 Feb;104(2):104719. doi: 10.1016/j.psj.2024.104719. Epub 2024 Dec 21.
Acidic marinades are commonly used to improve the quality meat products. However, no study has been performed to determine the effects of rhubarb juice as a marinating liquid on the quality parameters of chicken breast fillets. The aim of the present study was to identify the bioactive compounds (organic acids, polyphenols, and volatiles) in the juice of rhubarb and to determine the effect of rhubarb juice as a marinade on the microbiological (total viable count, psychrotrophs, lactic acid bacteria, sulfate-reducing anaerobes, and yeast-molds) and physico-chemical properties (drip loss, cooking loss, water holding capacity, pH, color, malondialdehyde, total volatile base nitrogen, and texture profiles), sensory attributes, and microbial safety (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes) of chicken breast fillets during a 15-day refrigerated storage. The experiment included five groups: a control (no treatment), and marinated groups treated with 50 % and 100 % rhubarb juice for 6 and 24 h. The application of a rhubarb juice-based marinade (100 % for 24 h) resulted in a significant decrease in the number of E. coli O157:H7, S. Typhimurium and L. monocytogenes by 1.67 to 2.60 log cfu/g compared to the control group (P < 0.05). In addition, this marinade significantly reduced the growth of psychrotrophs, lactic acid bacteria and the total number of viable bacteria compared to the control group during storage (P < 0.05). The rhubarb juice-based marinade significantly delayed the increase in spoilage microorganisms and oxidation parameters compared to the control fillets (P < 0.05). No differences were found between the control and treatment groups in terms of sensory evaluation (P > 0.05). In conclusion, the results show that the juice of rhubarb juice contains a variety of organic acids, polyphenolic compounds and volatiles that contribute to antioxidant capacity and antimicrobial activity. In addition, the use of rhubarb juice as a marinating liquid delayed the oxidation of proteins and lipids, the growth of spoilage microorganisms and improved microbial safety by inhibiting foodborne pathogens in the chicken breast fillets.
酸性腌料常用于改善肉类产品的品质。然而，尚未有研究确定大黄汁作为腌渍液对鸡胸肉品质参数的影响。本研究的目的是鉴定大黄汁中的生物活性化合物（有机酸、多酚和挥发物），并确定大黄汁作为腌渍液对鸡胸肉在15天冷藏储存期间的微生物学（总活菌数、嗜冷菌、乳酸菌、硫酸盐还原厌氧菌和酵母菌 - 霉菌）和理化性质（滴水损失、烹饪损失、持水能力、pH值、颜色、丙二醛、总挥发性盐基氮和质地剖面）、感官属性以及微生物安全性（大肠杆菌O157:H7、鼠伤寒沙门氏菌和单核细胞增生李斯特菌）的影响。实验包括五组：对照组（无处理），以及用50%和100%大黄汁处理6小时和24小时的腌制组。与对照组相比，以大黄汁为基础的腌渍液（100%，24小时）使大肠杆菌O157:H7、鼠伤寒沙门氏菌和单核细胞增生李斯特菌的数量显著减少1.67至2.60 log cfu/g（P < 0.05）。此外，与对照组相比，这种腌渍液在储存期间显著降低了嗜冷菌、乳酸菌和活菌总数的增长（P < 0.05）。与对照鱼片相比，以大黄汁为基础的腌渍液显著延迟了腐败微生物和氧化参数的增加（P < 0.05）。对照组和处理组在感官评价方面未发现差异（P > 0.05）。总之，结果表明大黄汁含有多种有机酸、多酚化合物和挥发物，这些成分有助于抗氧化能力和抗菌活性。此外，使用大黄汁作为腌渍液可延迟鸡胸肉中蛋白质和脂质的氧化、腐败微生物的生长，并通过抑制食源性病原体提高微生物安全性。
