Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract

• Published in: Food science & technology 2012-11, Vol.49 (1), p.21-27
• Main Authors: Mexis, S.F., Chouliara, E., Kontominas, M.G.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Citrus; Citrus extract; Clostridium; color; Enterobacteriaceae; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Ground chicken meat; lactic acid bacteria; Meat and meat product industries; monitoring; nitrogen content; O2 absorber; odors; oxygen; shelf life; Shelf life extension; storage time; taste
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2012.04.012

In the present study the combined effect of an O2 absorber and a citrus extract (0.1 and 0.2 ml/100 g), on shelf life extension of fresh ground chicken stored at 4 °C was investigated. Microbiological changes [Total viable count (TVC), Pseudomonads, Lactic acid bacteria (LAB), Enterobacteriaceae, and Clostridium spp.)], physicochemical changes (pH, total volatile nitrogen (TVB-N), and colour) and sensory changes (colour, odour and taste) were monitored as a function of treatment and storage time (14 days). Aerobically packaged ground chicken meat stored at 4 °C was taken as the control sample. On day 6 of storage TVC was reduced by 0.5, 1.0 and 1.5 log cfu/g by the citrus extract (0.2 ml/100 g), the O2 absorber and the combination of the O2 absorber plus citrus extract (0.2 ml/100 g), respectively (p