Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage
[EN]Fresh chicken meat is a highly perishable product. The effect of immersing chicken breast in an aqueous hop extract (2 g/L) for 18 h at 2°C prior to being vacuum packed, on the growth of spoilage bacteria during a 35-day refrigerated storage period was evaluated in triplicate. The hop extract im...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Universidad de León |
| Repositorio: | BULERIA. Repositorio Institucional de la Universidad de León |
| OAI Identifier: | oai:dnet:buleria_____::e2d6a1db4732e827f1c2cd3f6c3890cf |
| Acceso en línea: | https://www.tandfonline.com/doi/full/10.1080/19476337.2020.1722245 https://hdl.handle.net/10612/28224 |
| Access Level: | acceso abierto |
| Palabra clave: | Tecnología de los alimentos Hops Natural antimicrobial Lactic acid bacteria Microbial spoilage Shelf life Lúpulo Antimicrobiano natural Bacterias ácidolácticas Alteración microbiana Vida útil 3309 Tecnología de Los Alimentos 3309.90 Microbiología de Alimentos 3309.13 Conservación de Alimentos |
| Sumario: | [EN]Fresh chicken meat is a highly perishable product. The effect of immersing chicken breast in an aqueous hop extract (2 g/L) for 18 h at 2°C prior to being vacuum packed, on the growth of spoilage bacteria during a 35-day refrigerated storage period was evaluated in triplicate. The hop extract immersion treatment resulted in a significant decrease (p < 0.05) in lactic acid bacteria counts during the first storage weeks and in Brochothrix thermosphacta counts from day 21 to 35. No effect could be observed on the Enterobacteriaceae growth. A triangle test analysis (54 consumers) tasting hop-extract-immersed vs water-immersed chicken breast showed no differences in cooked chicken flavor. The use of hop extract could increase the shelf life of vacuum-packed fresh chicken without affecting palatability. |
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