Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook
ABSTRACT: The aim of this study was to investigate the antimicrobial effect of marination, natural antimicrobials, and packaging on the microbial population of chicken tawook during storage at 4°C. Chicken meat was cut into 10 g cubes and marinated. The chicken was then mixed individually with 0.5%...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124002682 |
| _version_ | 1797215957928640512 |
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| author | Tareq M. Osaili Anas A. Al-Nabulsi Fayeza Hasan Dinesh K. Dhanasekaran Leila Cheikh Ismail Farah Naja Hadia Radwan Amin N. Olaimat Mutamed Ayyash Arisha Ali Reyad S. Obaid Richard Holley |
| author_facet | Tareq M. Osaili Anas A. Al-Nabulsi Fayeza Hasan Dinesh K. Dhanasekaran Leila Cheikh Ismail Farah Naja Hadia Radwan Amin N. Olaimat Mutamed Ayyash Arisha Ali Reyad S. Obaid Richard Holley |
| author_sort | Tareq M. Osaili |
| collection | DOAJ |
| description | ABSTRACT: The aim of this study was to investigate the antimicrobial effect of marination, natural antimicrobials, and packaging on the microbial population of chicken tawook during storage at 4°C. Chicken meat was cut into 10 g cubes and marinated. The chicken was then mixed individually with 0.5% or 1% (w/v) vanillin (VA), β-resorcylic acid (BR), or eugenol (EU), and stored under aerobic (AP) or vacuum (VP) packing at 4°C for 7 d. The marinade decreased microbial growth as monitored by total plate count, yeast and mold, lactic acid bacteria, and Pseudomonas spp. by about 1 log cfu/g under AP. The combination of marinade and antimicrobials under AP and VP decreased growth of spoilage-causing microorganisms by 1.5 to 4.8 and 2.3 to 4.6 log cfu/g, respectively. Change in pH in VP meat was less than 0.5 in all treated samples including the control. Marination decreased the lightness of the meat (L*) and significantly (p < 0.05) increased the redness (A*) and yellowness (B*). Overall acceptability was highest for marinated samples with 0.5% BR. |
| first_indexed | 2024-04-24T11:38:20Z |
| format | Article |
| id | doaj.art-66bf9e2de07e4378b6dbdd5d2c13be3e |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-04-24T11:38:20Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-66bf9e2de07e4378b6dbdd5d2c13be3e2024-04-10T04:28:26ZengElsevierPoultry Science0032-57912024-06-011036103687Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawookTareq M. Osaili0Anas A. Al-Nabulsi1Fayeza Hasan2Dinesh K. Dhanasekaran3Leila Cheikh Ismail4Farah Naja5Hadia Radwan6Amin N. Olaimat7Mutamed Ayyash8Arisha Ali9Reyad S. Obaid10Richard Holley11Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; Corresponding author:Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, JordanResearch Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13115, JordanDepartment of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab EmiratesResearch Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Manitoba R3T 2N2 CanadaABSTRACT: The aim of this study was to investigate the antimicrobial effect of marination, natural antimicrobials, and packaging on the microbial population of chicken tawook during storage at 4°C. Chicken meat was cut into 10 g cubes and marinated. The chicken was then mixed individually with 0.5% or 1% (w/v) vanillin (VA), β-resorcylic acid (BR), or eugenol (EU), and stored under aerobic (AP) or vacuum (VP) packing at 4°C for 7 d. The marinade decreased microbial growth as monitored by total plate count, yeast and mold, lactic acid bacteria, and Pseudomonas spp. by about 1 log cfu/g under AP. The combination of marinade and antimicrobials under AP and VP decreased growth of spoilage-causing microorganisms by 1.5 to 4.8 and 2.3 to 4.6 log cfu/g, respectively. Change in pH in VP meat was less than 0.5 in all treated samples including the control. Marination decreased the lightness of the meat (L*) and significantly (p < 0.05) increased the redness (A*) and yellowness (B*). Overall acceptability was highest for marinated samples with 0.5% BR.http://www.sciencedirect.com/science/article/pii/S0032579124002682aerobic packagingvacuum packagingβ-resorcylic acideugenolvanillin |
| spellingShingle | Tareq M. Osaili Anas A. Al-Nabulsi Fayeza Hasan Dinesh K. Dhanasekaran Leila Cheikh Ismail Farah Naja Hadia Radwan Amin N. Olaimat Mutamed Ayyash Arisha Ali Reyad S. Obaid Richard Holley Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook Poultry Science aerobic packaging vacuum packaging β-resorcylic acid eugenol vanillin |
| title | Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook |
| title_full | Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook |
| title_fullStr | Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook |
| title_full_unstemmed | Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook |
| title_short | Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook |
| title_sort | role of marination natural antimicrobial compounds and packaging on microbiota during storage of chicken tawook |
| topic | aerobic packaging vacuum packaging β-resorcylic acid eugenol vanillin |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124002682 |
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