Reduction of Microbiota in Marinated Vacuum-Packaged Poultry Breast Fillets

Abstract

The aim of this study was to determine the eff ect of diff erent marinade solution on the microbiome of chicken breast fi llets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fi llets were marinated in control (6% NaCl) or three diff erent marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the fi rst day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in signifi cant diff erences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fi llets during chilled storage.