Natural extracts marination in chicken breast fillets

Abstract

This study evaluated the effects of natural extracts on chicken breast fillet marinades regarding the physicochemical properties, oxidative stability, and the Staphylococcus aureus and Escherichia coli inhibition during 21 days of storage. Chicken breast fillets (Pectoralis major) (128 units) purchased in a local market, were used, allocated in a completely randomized block design, in a 4 x 4 factorial scheme (antioxidant x storage time), totalling 16 treatments with eight replicates. The TBARS and the pH values were not influenced by the analyzed factors. For the color results, the values of L* and b* were lower in the marinated chicken breast fillets with basil and BHT, respectively. When assessing the effect of storage time, an increase in oxidation was observed up to 21 days of storage. For pH, a quadratic decrease after storage with an increase in the pH value from the 11th day of storage was observed. In the color results, there was a linear decrease in the L* value during the storage period and in the value of b* a quadratic effect was observed with a reduction of this intensity up to 21 days of storage. In relation to the value of a*, a quadratic effect with an increase in the red intensity from the 7 days of storage was observed. For the counting of the S. aureus, the treatments presented 102 CFU/g up to 14 days, except for the basil which exceeded the limit established by the legislation at 14 days.

Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review

“…However, herbs are a common ingredient in meat marinades not only for their flavourful qualities. They are also used because of their antioxidant [143,199,[202][203][204] and antimicrobial properties [66,143,178,205]. Rohod et al [204] demonstrated that rosemary and oregano have similar efficiencies to synthetic antioxidants such as BHT in inhibiting the development of Staphylococcus aureus in marinated chicken breast.…”

“…They are also used because of their antioxidant [143,199,[202][203][204] and antimicrobial properties [66,143,178,205]. Rohod et al [204] demonstrated that rosemary and oregano have similar efficiencies to synthetic antioxidants such as BHT in inhibiting the development of Staphylococcus aureus in marinated chicken breast. The use of marinades with thyme and orange blends effectively reduced lipid oxidation in chicken meat, without a negative effect on the meat's sensory quality or colour parameters [178].…”

“…Oregano essential oil has been found to display antimicrobial activity against pathogenic microorganisms, such as Escherichia coli, Listeria monocytogenes, and Salmonella enteritidis, in beef and pork meat [163]; rosemary essential oil (0.05%) was found to be able to inhibit the growth of Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus in beef and chicken meat [204,207,208]; and thyme essential oil (0.08%) added to meat inhibits the growth of Pseudomonas spp. and Staphylococcus aureus [163].…”