1. Reduction of microbiota in marinated vacuum-packaged poultry breast fillets.
- Author
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Janjic, Jelena, Ciric, Jelena, Grbic, Slaven, Boskovic, Marija, Glisic, Milica, Mitrovic, Radmila, Radosavac, Adriana, and Baltic, Milan Z.
- Subjects
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LACTIC acid bacteria , *SODIUM tripolyphosphate , *POULTRY , *ANAEROBIC bacteria , *ANAEROBIC microorganisms , *VACUUM packaging - Abstract
The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4° C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different 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 first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p <.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 fillets during chilled storage [ABSTRACT FROM AUTHOR]
- Published
- 2019
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