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There is growing interest in utilizing juice pomace, including plum pomace, in new food products as a sustainable strategy for reducing agro-waste. As an alternative source of dietary fibres and phenolic bioactives, plum pomace represents a valuable ingredient in functional food development. Some phenolics, such as anthocyanins are more sensitive and susceptible to degradation processes in fruit preparation during storage. This study aimed to assess the effect of a storage period and temperature on the retention of phenolics, anthocyanins (total and monomeric) and the colour of functional plum spread enriched with plum pomace. The spreads were stored at 4°C (14 days) and 20°C or 40°C for 14, 28 and 45 days. The control sample was also analysed one day after production and measurements for investigated spreads were compared. Results revealed that total phenolics remained more stable than total anthocyanins and monomeric anthocyanins at room temperature, while a temperature of 40°C led to the loss of all bioactives. Refrigeration of spread was found to significantly slow down the loss of phenolics and anthocyanins and better preserve colour. Colour deterioration was observed in all samples, with the least change at 4°C. [ABSTRACT FROM AUTHOR]

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]