Reduction of microbiota in marinated vacuum-packaged poultry breast fillets

Jelena Janjic; Jelena Ciric; Slaven Grbic; Marija Boskovic; Milica Glisic; Radmila Mitrovic; Milan Z Baltic; Adriana Radosavac

doi:10.18485/meattech.2019.60.1.1

Jelena Janjic University in Belgrade - Faculty of Veterinary Medicine
Jelena Ciric Institute of meat hygiene and technology
Slaven Grbic Pan-European University Apeiron, Faculty of Health Sciences, Pere Krece 13, 78000 Banja Luka
Marija Boskovic University in Belgrade - Faculty of Veterinary Medicine
Milica Glisic University in Belgrade - Faculty of Veterinary Medicine
Radmila Mitrovic Institute of meat hygiene and technology
Milan Z Baltic University in Belgrade - Faculty of Veterinary Medicine
Adriana Radosavac Faculty of Applied Managament, Economics and Finance MEF

DOI: https://doi.org/10.18485/meattech.2019.60.1.1

Keywords: poultry, meat, shelf, life, spoilage bacteria, storage conditions

Abstract

A b s t r a c t: The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fillets during chilled storage.