The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets

Abstract

The current study investigated the effect of rosemary extract (0.2% RE) and lactic acid (1% LA) on some freshness, bacterial parameters and formation of biogenic amines during refrigeration of broiler fillets. Ninety broiler fillet samples were divided into three groups (each 30). The control group was dipped in sterile distilled water, while the RE and LA groups were dipped in rosemary extract 0.2% (w/v) and lactic acid 1% (w/v), respectively. Sensory evaluation, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total psychrotrophic and Enterobacteriaceae counts were performed at zero time and at 3 days interval until the group were rejected from sensory analysis. Organoleptic scores were unacceptable after the 9th, 12th and 15th day of refrigeration in control, RE and LA groups, respectively. TVB-N was the lowest in LA group (3rd day; 4.36 ± 0.12, 6th day; 5.62 ± 0.7 and 9th day; 10.13 ± 0.98) when compared with the RE and control groups. Moreover, TBARS was the highest in the control group (3rd day; 0.22 ± 0.06, 6th day; 0.39 ± 0.07 and 9th day; 0.78 ± 0.09) when compared with the RE and LA groups. LA group showed the lowest number of psychrotrophic bacteria during refrigeration period when compared with the other groups. Enterbacteriaceae was detected at zero, 3rd and 6th day in control, RE and LA groups, respectively. This study concluded that dipping in LA 1% or RE 0.2% reduce the psychrotrophic and Enterobacteriaceae bacteria of broiler fillet and increased the acceptability of refrigerated fillet, decreased the biogenic amines formation and rancidity. Therefore, broiler fillets dipped in RE 0.2% or LA 1% can be used up to 12 or 15 days when refrigerated at 4°C.

Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review

“…According to a study, packaging infused with 2% rosemary EO decreased Pseudomonas (by roughly 2 log CFU/g) and LAB counts in fresh chicken breasts stored at 4 • C for 8 and 16 days, respectively (Petrová et al, 2013). A related study found that dipping broiler fillets in 0.2% rosemary extract and 1% lactic acid lowered the psychrotrophic bacteria and Enterobacteriaceae of broiler fillets and increased the acceptability of refrigerated broiler fillets during storage by decreasing the biogenic amine index and rancidity (Hussein et al, 2018). More research is required to obtain comprehensive knowledge about the impact of these natural antimicrobial agents on the safety of chicken products, as well as their effects on product sensory attributes.…”

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

“…counts by 1.3 and 1.1 log 10 CFU/ml, respectively, and psychrophilic bacteria by 1.8 and 1.3 log 10 CFU/ml, respectively, on chicken samples. e application of lactic acid at 1% demonstrated interesting preservative effects on the quality of refrigerated chicken broiler fillets in terms of freshness (significant decrease of TVBN and TBARS values), great control of microbial parameters (reduction of total psychrotrophic bacteria and Enterobacteriaceae loads), and inhibition of biogenic amine formation which increase the acceptability of refrigerated chicken meat up to 12 and 15 days at 4°C [84].…”

Seasonal Impact on the Microbiological Quality of Some Poultry Meat cuts

“…Growing the poultry business, which is a quick and more affordable source of proteins, can help Egypt tackle its serious challenge of rising demand for animal proteins. Egypt lacks red meat, hence chicken meat is regarded as a substantial source of protein in Egypt due to the lack of red meat production (Hussein et al, 2018). Numerous earlier studies emphasized the primary points of contact between contaminated chicken meat and consumers, from the point of slaughter to the ready-to-eat meat meal (Rouger et al, 2017).…”