Citrox Improves the Quality and Shelf Life of Chicken Fillets Packed under Vacuum and Protects against Some Foodborne Pathogens

Yehia, Hany M.; El‐Khadragy, Manal F.; Al-Megrin, Wafa Abdullah I.; Al-Masoud, Abdulrahman Hamad

doi:10.3390/ani9121062

Cited by 6 publications

(5 citation statements)

References 42 publications

(44 reference statements)

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“…The amount of TVB-N content increased significantly during refrigerated storage at 4 °C, going from 29.66 on the initial day (d0) to 43.00 mg/100 g of meat on the sixth day (d6) ( Table 6 ). Other studies have demonstrated that microorganisms in chicken meat raise the proteolysis degree and lead to increases in the TVB-N value [ 65 , 66 ]. In meat, unlike fish, there are no official TVB-N reference values or limits.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

et al. 2021

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The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples.

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Section: Resultsmentioning

confidence: 99%

“…Other studies have demonstrated that microorganisms in chicken meat raise the proteolysis degree and lead to increases in the TVB-N value [65,66]. In meat, unlike fish, there are no official TVB-N reference values or limits.…”

Section: Total Volatile Basic Nitrogenmentioning

confidence: 99%

Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

et al. 2021

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“…Shelf-life extension of this traditional dish due to the impact of Citrox ® was also achieved [ 64 ]. Yehia et al [ 67 ] also observed the total reduction of volatile basic nitrogen and methicillin-resistant S. aureus values in chicken meat after application of a Citrox ® solution; however, the solution used in this study had a different formulation. Since the purpose of this study was to collect information on natural compounds for their future use in the shelf-life extension of squid and shrimp skewers, of the above-mentioned solutions, only the application of a Citrox ® solution presented the recommended activity for the proposed objective.…”

Section: Discussionmentioning

confidence: 63%

Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds

Rezende

Barbosa

Gomes

et al. 2022

Foods

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Seafood is an excellent source of nutrients, essential for a healthy diet, ranging from proteins and fatty acids to vitamins and minerals. Seafood products are highly perishable foods due to their nutritional characteristics and composition. The application of nontoxic, natural, and edible preservatives to extend the shelf-life and inhibit bacterial proliferation of several foods has been a hot topic. Consequently, this work aimed to perform the microbiological characterization of squid and shrimp skewers during their shelf-life (five days) and evaluate the susceptibility of randomly isolated microorganisms to several natural edible compounds so that their application for the preservation and shelf-life extension of the product might be analyzed in the future. The product had considerably high total microorganisms loads of about 5 log CFU/g at day zero and 9 log CFU/g at day five. In addition, high bacterial counts of Pseudomonas spp., Enterobacterales, and lactic acid bacteria (LAB) were found, especially on the last day of storage, being Pseudomonas the dominant genus. However, no Escherichia coli or Listeria monocytogenes were detected on the analyzed samples. One hundred bacterial isolates were randomly selected and identified through 16s rRNA sequencing, resulting in the detection of several Enterobacterales, Pseudomonas spp., and LAB. The antibacterial activity of carvacrol, olive leaf extract, limonene, Citrox®, different chitosans, and ethanolic propolis extracts was evaluated by the agar diffusion method, and the minimum inhibitory concentration was determined only for Citrox® since only this solution could inhibit all the identified isolates. At concentrations higher than or equal to 1.69% (v/v), Citrox® demonstrated bacteriostatic and bactericidal activity to 97% and 3% of the isolates, respectively. To our knowledge, there are no available data about the effectiveness of this commercial product on seafood isolates. Although preliminary, this study showed evidence that Citrox® has the potential to be used as a natural preservative in these seafood products, improving food safety and quality while reducing waste. However, further studies are required, such as developing a Citrox®-based coating and its application on this matrix to validate its antimicrobial effect.

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“…Therefore, demand for the use of natural products as food additives and preservatives has increased. Citrox has plant origins, and in the presence of organic matter, its ingredients, including citric, ascorbic, and malic acids, have the ability to break down bacterial biofilms, extend shelf life, and control foodborne pathogens, such as methicillin-resistant S. aureus (Yehia, et al, 2019) [43] and Listeria monocytogenes (Tsiraki et al, 2017) [44], as determined by the European suspension test (BS EN 1276). TVB-N has been used in many studies to determine the quantity of biogenic amines produced through the microbiological contamination of foods [45][46][47].…”

Section: Total Volatile Base Nitrogen (Tvb-n)mentioning

confidence: 99%

“…Using Citrox solution, which contains citric, malic, and ascorbic acids, decreases the redness and increases the lightness of meat [43]. Additionally, Bilgili et al [50] reported that using propionic acid had little effect on lightness and redness but significantly decreased yellowness.…”

Section: Colour Valuesmentioning

confidence: 99%

Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life

Yehia

Al-Masoud

El‐Khadragy

et al. 2021

Animals

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Camel meat is one of the most consumed meats in Arab countries. The use of natural antimicrobial agents to extend the shelf life of fresh camel meat, control Campylobacter jejuni contamination, and preserve meat quality is preferred. In this study, we determined the antimicrobial effects of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of C. jejuni in vitro and on camel meat samples during storage at 4 or 10 °C for 30 days in vacuum packaging. We determined the total viable count (TVC (cfu/g)), total volatile base nitrogen (TVB-N) content, and pH of the treated camel meat samples every three days during storage. The shelf lives of camel meat samples treated with 2% Citrox alone or in combination with 1% chitosan were longer than those of camel meat samples treated with 1% Citrox alone or in combination with 1% chitosan at both the 4 and 10 °C storage temperatures, with TVCs of <100 cfu/g after the first ten days and six days of storage at 4 and 10 °C, respectively. The addition of Citrox (1% and 2%) and 1% chitosan to camel meat samples and the application of vacuum storage were more effective than using Citrox (1% and 2%) alone and led to a reduction in C. jejuni in approximately 4.0 and 3.5 log cycles at 4 and 10 °C, respectively. The experimental results demonstrated that using a Citrox-chitosan combination improved the quality of camel meat and enhanced the long-term preservation of fresh meat for up to or more than 30 days at 4 °C.

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Citrox Improves the Quality and Shelf Life of Chicken Fillets Packed under Vacuum and Protects against Some Foodborne Pathogens

Cited by 6 publications

References 42 publications

Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds

Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life

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