Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)

• Published in: Meat science 2011-07, Vol.88 (3), p.409-414
• Main Authors: Vaithiyanathan, S., Naveena, B.M., Muthukumar, M., Girish, P.S., Kondaiah, N.
• Format: Article
• Language: English
• Subjects: Animals; Bacterial Load - drug effects; Beverages - analysis; Biological and medical sciences; Chicken meat; Chickens; Female; Flavonoids - chemistry; Flavonoids - pharmacology; Food Handling - methods; Food industries; Food Microbiology; Food Preservatives - chemistry; Food Preservatives - pharmacology; Fruit - chemistry; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Gram-Negative Aerobic Bacteria - drug effects; Gram-Negative Aerobic Bacteria - isolation & purification; Humans; Meat - analysis; Meat - microbiology; Meat and meat product industries; Microbial Viability - drug effects; Muscle Proteins - chemistry; Oxidation-Reduction; Phenolics; Phenols - chemistry; Phenols - pharmacology; Plant Extracts - chemistry; Plant Extracts - pharmacology; Polyphenols; Pomegranate juice; Punicaceae - chemistry; Refrigeration; Sensation; Shelf life; Sulfhydryl Compounds - analysis; Thiobarbituric Acid Reactive Substances - analysis
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2011.01.019

An experiment was conducted to evaluate the effect of dipping in pomegranate fruit juice phenolics (PFJP) solution on the shelf life of chicken meat held under refrigerated storage at 4°C. Breast muscle obtained from spent hens was dipped (1:2w/v; muscle: liquid) in sterile water or in sterile water with 0.02% (v/v) PFJP, packed, stored at 4°C for 28days and samples were analyzed on 2days of intervals. Thiobarbituric acid reactive substance values were lower in samples treated with PFJP. Total sulfhydryl and protein bound sulfhydryl content values were higher in samples treated with PFJP. Microbial quality evaluation showed that aerobic and psychrotrophic counts were higher in samples treated without PFJP. Sensory evaluation revealed that acceptability level of samples treated without PFJP decreased on 12th day of storage. It is concluded that spent hen breast meat samples dipped in 0.02% PFJP reduced protein oxidation and inhibited microbial growth and sensorily acceptable up to 12days of refrigerated storage at 4°C.