Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

Abstract

The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and Pseudomonas spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat.

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat

“…To avert this challenge, the refrigeration of freshly prepared broiler chicken meat products would reduce both microbial proliferation and lipid peroxidation, particularly during the storage periods. Moreover, seeking better processing and shelf-life extension strategies, for instance, the use of preservatives that help enhance the value of poultry products, are among the key interests of animal product stakeholders [ 8 , 10 , 11 , 12 ].…”

“…Marination remains among the existing traditional culinary techniques of seasoning. Typically, it involves the soaking of meat products in a slurry/solution that comprises a mix of different ingredients largely equipped with natural bioactive compounds, from vinegar, wine, soy sauce, salt, and herbs, to spices [ 11 , 12 , 13 ]. Marination processes vary across countries/regions, wherein consumers and other stakeholders apply them to various animal meat products largely directed for the enhancement of both moistness and sensory values, as well as for the provision of tenderness and other refinements to the texture [ 11 , 12 , 13 , 14 ].…”

“…Typically, it involves the soaking of meat products in a slurry/solution that comprises a mix of different ingredients largely equipped with natural bioactive compounds, from vinegar, wine, soy sauce, salt, and herbs, to spices [ 11 , 12 , 13 ]. Marination processes vary across countries/regions, wherein consumers and other stakeholders apply them to various animal meat products largely directed for the enhancement of both moistness and sensory values, as well as for the provision of tenderness and other refinements to the texture [ 11 , 12 , 13 , 14 ]. Specifically, the bioactive compounds present in marinades exert antioxidant as well as antimicrobial potentials, which when applied to animal meat products, cumulatively enhance both the nutritional value and sensory attributes.…”

“…Specifically, the bioactive compounds present in marinades exert antioxidant as well as antimicrobial potentials, which when applied to animal meat products, cumulatively enhance both the nutritional value and sensory attributes. Oftentimes, marinades would be applied alongside various seasonings with the aim to significantly influence the animal meat product’s flavor development [ 12 , 13 , 15 , 16 ]. Indeed, herbs and spices provide beneficial/health-promoting phytochemicals, making their usage in food preservation increasingly important even in recent years [ 10 , 17 ].…”

“…The pursuit of healthy living by consumers is among the crucial rationales that corroborate the increased demand for freshly prepared poultry meat, which associates strongly with their focus on nutritional improvement, not only in Poland but across Europe [ 2 ]. Whilst the combined effect of different marinades when applied to poultry meat helps to tenderize the muscle, extend the shelf time, and enhance the consumer appeal [ 9 , 11 , 12 , 18 ], the application of thermal treatment remains mandatory in actualizing an increased digestibility, decreased microbial proliferation, and enhanced flavor/texture [ 25 ]. In particular, thermal food processing has advanced even more in the recent decades, and examples can range from cook–chill, grilling, sous-vide, aseptic processing, and ohmic heating, to laser-based packaging [ 26 ].…”