Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat

文献类型： 外文期刊

第一作者： Jaspal, Muhammad Hayat

作者： Jaspal, Muhammad Hayat;ul Haq, Hafiz Anwaar;Yar, Muhammad Kashif;Asghar, Bilal;Manzoor, Adeel;Badar, Iftikhar Hussain;Ijaz, Muawuz;Yar, Muhammad Kashif;Ullah, Sana;Hussain, Jibran;Asghar, Bilal;Islam, Md. Shafiqul;Islam, Md. Shafiqul

作者机构：

关键词： Chicken meat; Storage properties; Oregano oil; Lactic acid spray; Packaging methods

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2021 年 146 卷

页码：

收录情况： SCI

摘要： This study explored the preservative effects of oregano essential oil (0.2% w/w) or lactic acid (1.25% v/v) combined with oxygen permeable (OP) and modified atmosphere packaging (MAP) on meat quality of chicken meat. The samples were stored at 4 degrees C for 1, 4, 8, and 12 days and examined for pH, color, aerobic plate count (APC), lipid oxidation (TBARS) and sensory analysis. Results indicated that lactic acid treatment under both packaging conditions presented lower pH accompanied with higher color CIE L* (lightness) values throughout the storage period. Color CIE a* (redness) was higher in OP packaging, and CIE b* (yellowness) was lower in the lactic acid treatment till the last day of storage. Samples treated with lactic acid under MAP packaging presented lower APC at 1, 8 and 12 days of storage. The TBARS values were unaffected by packaging methods, however, these were higher in the control group followed by lactic acid and oregano oil treatments. Furthermore, lactic acid was proved the best to preserve the odor and taste of chicken meat. In conclusion, lactic acid treatment under modified packaging can maintain the storage properties of chicken meat without affecting its sensory characteristics during refrigerated storage.

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