Research Note: Preservative effect of compound spices extracts on marinated chicken

Wei, Qingliu; Liu, Xiaoliu; Zhao, Siming; Li, Shuli; Ju, Zhang

doi:10.1016/j.psj.2022.101778

Cited by 10 publications

(7 citation statements)

References 10 publications

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“…Teknologi marinasi merupakan salah satu alternatif untuk meningkatkan kualitas daging secara fisik terutama meningkatkan keempukan, menurunkan pH, cooking loss dan drip loss serta menghambat kebusukan daging (Patriani dan Hafid, 2021). Marinasi menggunakan berbagai rempah dapat menghambat degredasi protein sehingga berpotensi sebagai pengawet (Wei et al, 2022). Marinasi berbasis asam Teradap Kualitas Fisik dan Mikrobiologis Daging Ayam Afkir dapat digunakan untuk meningkatkan keamanan pangan dan menekan jumlah mikroba (Sengun et al, 2021).…”

Section: Pendahuluanunclassified

Efektivitas Marinasi Menggunakan Jus Buah Asam Sihala (Etlingera elatior) Teradap Kualitas Fisik dan Mikrobiologis Daging Ayam Afkir

Patriani,

Hafid

2023

JGT

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Handling of chicken carcass after slaughter needs to be prioritized to guarantee safety and quality. One method that can be applied is marination using abundantly available spices. Sihala fruit (Etlingera etalior) is a spice that is usually used as a flavoring for arsik dishes typical of Batak, which has a slightly sour taste and fresh aroma. This study aimed to develop marination using Sihala tamarind spices to improve the physical and microbiological quality of meat of rejected layers during storage. The meat of rejected laying hens was marinated for 30 minutes using siala acid with concentrations of 0%, 15%, 30%, and 45%. Storage is carried out for 24 hours to 48 hours then, followed by physical and microbiological quality measurements. The results showed that the marination using siala acid significantly (P<0.01) improved physical quality, reducing the percentage of cooking loss, lowering the pH value, increasing tenderness, and maintaining meat moisture. Samples that were marinated using siala acid significantly (P<0.01) also experienced a decrease in microbial growth compared to the control. Overall, the best physical and microbiological qualities were the samples of culled chicken marinated using Sihala tamarind juice at a concentration of 30% and 45% during a 24-hour storage period. Marinating using siala acid fruit juice is an effective strategy to improve rejected chicken meat's physical and microbiological quality. The tamarind siala has the potential as a natural preservative in meat during storage for 48 hours.

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Section: Pendahuluanunclassified

Efektivitas Marinasi Menggunakan Jus Buah Asam Sihala (Etlingera elatior) Teradap Kualitas Fisik dan Mikrobiologis Daging Ayam Afkir

Patriani,

Hafid

2023

JGT

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“…Alhijazeen (2021) reported the positive antimicrobial effect of the oregano essential oil and rosemary extract on the survival and growth of S. aureus and the total aerobic bacteria in cooked ground chicken meat stored at different temperatures. Wei et al (2022) stated that cassia bark EO, cinnamon EO, tea tree EO, and angelica EO had the best antibacterial effect treated on marinated chicken. According to the results of Zubair et al (2022), clove and cinnamon EOs extended the shelf-life of the studied products as they showed significant antimicrobial properties for total plate count and Salmonella during storage for 45 days of ready-to-eat chicken sausages.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

Sharma

Fidan²,

Özoğul³

et al. 2022

Front. Microbiol.

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Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend the shelf-life of such products, consumers now prefer chemical-free alternatives, such as lactic acid bacteria (LAB) and essential oils (EOs), which exert a bio-preservative effect as antimicrobial and antioxidant compounds. This review will provide in-depth information about the properties and main mechanisms of oxidation and microbial spoilage in chicken and seafood. Furthermore, the basic chemistry and mode of action of LAB and EOs will be discussed to shed light on their successful application in chicken and seafood products. Metabolites of LAB and EOs, either alone or in combination, inhibit or retard lipid oxidation and microbial growth by virtue of their principal constituents and bioactive compounds including phenolic compounds and organic acids (lactic acid, propionic acid, and acetic acid) and others. Therefore, the application of LAB and EOs is widely recognized to extend the shelf-life of chicken and seafood products naturally without altering their functional and physicochemical properties. However, the incorporation of any of these agents requires the optimization steps necessary to avoid undesirable sensory changes. In addition, toxicity risks associated with EOs also demand the regularization of an optimum dose for their inclusion in the products.

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“…They also have a functional purpose by promoting the release of particular enzymes ( Boyraz and Ozcan, 2006 ; Londoño et al, 2022 ). Cold-pressed ginger and cinnamon oils ( COs ) are excellent sources of dietary components such as organic antioxidants, essential fatty acids, and lipid-soluble bioactive compounds ( Wei et al, 2022 ). They also acted as organic antimicrobials and antioxidants, they may directly bind with free radicals to quench them to avoid lipid peroxidation, enhancing health and avoiding some diseases ( Abo El-maati et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Consequences of dietary cinnamon and ginger oils supplementation on blood biochemical parameters, oxidative status, and tissue histomorphology of growing Japanese quails

Abd El-Hack,

AboElMaati,

Abusudah

et al. 2024

Poultry Science

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Research Note: Preservative effect of compound spices extracts on marinated chicken

Cited by 10 publications

References 10 publications

Efektivitas Marinasi Menggunakan Jus Buah Asam Sihala (Etlingera elatior) Teradap Kualitas Fisik dan Mikrobiologis Daging Ayam Afkir

Efektivitas Marinasi Menggunakan Jus Buah Asam Sihala (Etlingera elatior) Teradap Kualitas Fisik dan Mikrobiologis Daging Ayam Afkir

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

Consequences of dietary cinnamon and ginger oils supplementation on blood biochemical parameters, oxidative status, and tissue histomorphology of growing Japanese quails

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