Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat

Alahakoon, Amali U.; Jayasena, Dinesh D.; Jung, Samooel; Kim, Sun Hyo; Kim, Hyun Joo; Jo, Cheorun

doi:10.1111/jfpp.12480

Cited by 10 publications

(11 citation statements)

References 44 publications

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“…For example, multiple studies have noted a comparable antioxidative impact when using different antioxidant compounds in chicken meat. These studies reported a significant reduction in lipid oxidation in chicken meat treated with herbs and their by-products over a 10-day storage period [17,18,30,31]. This outcome corresponds with the substantial decrease observed in the present meta-analysis, reinforcing the idea that the use of citrus by-products is similarly effective to other antioxidant interventions in alleviating oxidative damage in meat.…”

Section: Resultssupporting

confidence: 87%

A meta-analysis investigating the influence of citrus by-product pretreatment on lipid oxidation levels in stored chicken meat

Ujilestari,

Rumhayati,

Nur Adli

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study extensively investigates the impact of citrus by-products on the oxidative stability of chicken meat. The literature review, spanning from 2000 to 2023, involved a thorough screening process, adhering to stringent selection criteria guided by PRISMA-P guidelines. The utilization of Hedge’s model meta-analysis to examine the distinctions between the control and treatment groups, wherein the random effect accounts for inter-study differences, and the fixed effect pertains to the impact of the addition of citrus by-product to chicken meat. Citrus by-products from various fruits, applied under diverse conditions, consistently and significantly reduced TBARS levels throughout the storage period, resulting in an overall mean effect size of -2.57 (P<0.001). While most citrus types displayed a non-significant trend with prolonged storage, both seed and peel components exhibited a significant reduction in TBARS levels (P<0.05). Notably, citrus by-products, especially in whole chicken meat and through marination pretreatment, demonstrated substantial reductions in TBARS values (P<0.01). This metaanalysis underscores the potential of citrus by-product to effectively enhance the oxidative stability of chicken meat during storage, providing valuable insights for further research and practical applications in food preservation.

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Section: Resultssupporting

confidence: 87%

A meta-analysis investigating the influence of citrus by-product pretreatment on lipid oxidation levels in stored chicken meat

Ujilestari,

Rumhayati,

Nur Adli

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Chokeberry pomace ethanolic extract also slightly, although significantly, inhibited AMB. It may be noted that fruit extracts may be effectively used for controlling microorganisms in combination with other treatments such as high pressure and electron beam irradiation, as it was demonstrated in case of storage of marinated chicken breast meat (Alahakoon et al, 2015).…”

Section: Effect Of Ethanolic Extract On Microbial Growth In Hamburgersmentioning

confidence: 99%

Black chokeberry ( Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

Tamkutė

Vaicekauskaitė

Gil

et al. 2021

J. Food Process. Preserv.

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Meat and meat products are very sensitive to microbial spoilage, which significantly reduces their shelf-life and causes serious health risks to the consumers. Burger-like products, which are produced from minced meat, are particularly good media for microorganisms due to the cell disruption, increase of surface area, free water content, and favorable pH. The growth of undesirable bacteria may increase the risk of food-borne diseases and accelerate the oxidation of pigments and lipids; the latter changes lead to the discoloration and formation of off-flavors, gas, and slime of meat products. Various treatments and antimicrobial agents are used for inhibiting microbial growth including synthetic preservatives (Aymerich

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“…Addition of oil and extracts has been shown to control pressure‐induced lipid oxidation in meat. Alahakoon et al (2015) reported the synergistic effect of pressure and citrus peel extract in reducing pressure‐induced lipid oxidation in chicken breast. Oil treatment (olive and grape seed oil–10% of meat weight) helped in increasing the oleic and linoleic acid content in beef after pressure treatment at 600 MPa (Jung et al., 2012).…”

Section: Effect Of Hpp and Hurdle Technologies On Meatmentioning

confidence: 99%

“…Hence it is important to study the effect of combination technologies on the total viable count in the meat. Alahakoon et al (2015) studied the combined effect of marinades and citrus peel extract (CPE) with high pressure on the microbial safety and sensory properties of chicken breast meat during refrigerated storage. The marinade solution was prepared using water, salt, sugar, sodium pyrophosphate, and monosodium glutamate with or without CPE (2% wt/vol).…”

Section: Total Viable Countmentioning

confidence: 99%

High pressure processing for raw meat in combination with other treatments: A review

Rajendran

Mallikarjunan

O’Neill³

2021

Food Processing Preservation

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High pressure processing (HPP) is a well‐known technology for nonthermal pasteurization of food materials. High pressures above 100 MPa is proven to cause microbial destruction in food. It has been employed in the treatment of meat and meat products in several commercial industries. When considering raw meat preservation, increasing the pressure beyond 400 MPa results in significant quality degradation including color and textural changes. HPP in combination with other technologies help in achieving a reduction in pathogens below 1 log CFU/g of meat. This review analyzes the effect of HPP with salt, mild heat treatment, plant extracts, essential oils, and antimicrobials on the microbial safety of raw meat with a major focus on microbes such as Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Lactic Acid Bacteria. Quality changes (texture, color, and lipid oxidation) in the raw meat while achieving the required pathogen reduction using these methods are also discussed. The review helps in understanding how HPP in combination with other hurdle technologies can be used to provide microbiologically safe raw meat for different end‐users. Novelty impact statement High pressure processing is a successful nonthermal processing technology that is employed in meat processing industries. Use of combination technologies with HPP had synergistic effect on reducing microbial load in raw meat. Investigation on applying multiple hurdles with HPP in a cost‐effective way could help in the successful application of the technology for meat preservation.

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Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat

Cited by 10 publications

References 44 publications

A meta-analysis investigating the influence of citrus by-product pretreatment on lipid oxidation levels in stored chicken meat

A meta-analysis investigating the influence of citrus by-product pretreatment on lipid oxidation levels in stored chicken meat

Black chokeberry ( Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

High pressure processing for raw meat in combination with other treatments: A review

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