Preservative effect of pomegranate-based marination with β-resorcylic acid and cinnamaldehyde on the microbial quality of chicken liver

• Published in: Poultry science Vol. 103; no. 2; p. 103285
• Main Authors: Osaili, Tareq M., Hasan, Fayeza, Dhanasekaran, Dinesh K., Arasudeen, Azeema, Cheikh Ismail, Leila, Hasan, Hayder, Hashim, Mona, Faris, Moez AlIslam Ezzat, Radwan, Hadia, Naja, Farah, Savvaidis, Ioannis N., Obaid, Reyad S., Holley, Richard
• Format: Journal Article
• Language: English
• Published: England Elsevier Inc 01.02.2024; Elsevier
• Subjects: cinnamaldehyde or β-resorcylic acid; lactic acid bacteria; MICROBIOLOGY AND FOOD SAFETY; pomegranate molasses; shelf life; pH; cinnamaldehyde or β-resorcylic acid; pomegranate molasses; shelf life; lactic acid bacteria
• ISSN: 0032-5791; 1525-3171
• DOI: 10.1016/j.psj.2023.103285

Chicken liver is considered a delicacy in the Middle East where pomegranate molass is commonly used as a salad dressing and in marinade recipes. Marinated chicken liver is a common entrée and represents a value-added product compared to the otherwise unmarinated liver which commands a lower price. The aim of this study was to investigate the inhibitory effects of a pomegranate-based marinade alone or following the addition of cinnamaldehyde or β-resorcylic acid on the spoilage microorganisms present in chicken liver during storage for 14 d at 4°C or under mild temperature abuse conditions (10°C). The pH and microbial populations of total plate count (TPC), lactic acid bacteria (LAB), Pseudomonas spp. (PS), yeast and mold (YM), and Enterobacteriaceae (EN) were tested during the storage period and the shelf life was determined (defined as 107 log cfu/g). Sensory analysis was also conducted. The pH increased by a greater extent in unmarinated samples as compared to marinated samples (with or without antimicrobials) upon storage. The initial TPC, LAB, PS, YM, and EN microbial populations in the chicken liver were 3.85 ± 0.79, 3.73 ± 0.85, 3.85 ± 0.79, 3.73 ± 0.87, and 3.69 ± 0.23 log cfu/g, respectively. The marinade decreased the microbial populations by 2 to 4 log cfu/g. The marinade and antimicrobial mixture decreased the microbial populations by 3 to 4 log cfu/g. Except for 1 sample, none of the marinated chicken liver samples with or without antimicrobials reached the end of shelf life even up to 14 d of storage at both 4°C and 10°C. The overall sensory score was rated around 6/9 for the treated samples.