Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook

• Published in: Poultry science Vol. 103; no. 6; p. 103687
• Main Authors: Osaili, Tareq M., Al-Nabulsi, Anas A., Hasan, Fayeza, Dhanasekaran, Dinesh K., Cheikh Ismail, Leila, Naja, Farah, Radwan, Hadia, Olaimat, Amin N., Ayyash, Mutamed, Ali, Arisha, Obaid, Reyad S., Holley, Richard
• Format: Journal Article
• Language: English
• Published: England Elsevier Inc 01.06.2024; Elsevier
• Subjects: aerobic packaging; eugenol; MICROBIOLOGY AND FOOD SAFETY; vacuum packaging; vanillin; β-resorcylic acid; aerobic packaging; β-resorcylic acid; eugenol; vanillin; vacuum packaging
• ISSN: 0032-5791; 1525-3171
• DOI: 10.1016/j.psj.2024.103687

The aim of this study was to investigate the antimicrobial effect of marination, natural antimicrobials, and packaging on the microbial population of chicken tawook during storage at 4°C. Chicken meat was cut into 10 g cubes and marinated. The chicken was then mixed individually with 0.5% or 1% (w/v) vanillin (VA), β-resorcylic acid (BR), or eugenol (EU), and stored under aerobic (AP) or vacuum (VP) packing at 4°C for 7 d. The marinade decreased microbial growth as monitored by total plate count, yeast and mold, lactic acid bacteria, and Pseudomonas spp. by about 1 log cfu/g under AP. The combination of marinade and antimicrobials under AP and VP decreased growth of spoilage-causing microorganisms by 1.5 to 4.8 and 2.3 to 4.6 log cfu/g, respectively. Change in pH in VP meat was less than 0.5 in all treated samples including the control. Marination decreased the lightness of the meat (L*) and significantly (p < 0.05) increased the redness (A*) and yellowness (B*). Overall acceptability was highest for marinated samples with 0.5% BR.