Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
권호 표지
DOI QR코드

DOI QR Code

The effect of citrus and onion peel extracts, calcium lactate, and phosvitin on microbial quality of seasoned chicken breast meat

  • Alahakoon, Amali U. (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Bae, Young Sik (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Hyun Joo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jayasena, Dinesh D. (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Yong, Hae In (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Sun Hyo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
  • Received : 2013.04.11
  • Accepted : 2013.05.02
  • Published : 2013.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at $4^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under $20^{\circ}C$ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at $4^{\circ}C$ and more than 6 days at $10^{\circ}C$ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at $4^{\circ}C$. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.

Keywords

References

  1. Aleson-Carbonell L, Fernandez-Lopez J, Sayas-Barbera E, Sendra E, PerezAlvarez JA. 2003. Utilization of lemon albedo in dry-cured sausages. Journal of Food Science 68:1826-1830. https://doi.org/10.1111/j.1365-2621.2003.tb12337.x
  2. Anagnostopoulou A, Maria KP, Papageorgiou PV, Assimopoulou NA, Boskou, D. 2006. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chemistry 94:19-25. https://doi.org/10.1016/j.foodchem.2004.09.047
  3. Bocco A, Cuvelier M, Richard H, Berset C. 1998. Antioxidant activity and phenolic composition of citrus peel and seed extracts. Journal of Agricultural and Food Chemistry 46:2123-2129. https://doi.org/10.1021/jf9709562
  4. Brewer MS, Rostogi BK, Argoudelis L, Sprouls GK. 1995. Sodium lactate/ sodium chloride effects on aerobic plate counts and color of aerobically packaged ground pork. Journal of Food Science 60:58-62. https://doi.org/10.1111/j.1365-2621.1995.tb05606.x
  5. Burke1 RM, Monahan FJ. 2003. The tenderisation of shin beef using a citrus juice marinade. Meat Science 63:161-168. https://doi.org/10.1016/S0309-1740(02)00062-1
  6. Chun-Lin Y, De-Hui D, Wei-Lian H. 2013. Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.). Food Control 30:48-53. https://doi.org/10.1016/j.foodcont.2012.07.033
  7. Corzo-Martinez M, Corzo N, Villamiel M. 2007. Biological properties of onions and garlic. Trends in Food Science and Technology 18:609-625. https://doi.org/10.1016/j.tifs.2007.07.011
  8. Eduvigis R, Concepcion SM, Begona DA, Pilar M. 2008. Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties. Food Chemistry 108:907-916. https://doi.org/10.1016/j.foodchem.2007.11.058
  9. Elisa L, Ignacio A, Javier R. 2013. Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields. Innovative Food Science and Emerging Technologies 17:79-84. https://doi.org/10.1016/j.ifset.2012.10.005
  10. Fallah AA, SiavashSaei-Dehkordi S, Rahnama M. 2010. Enhancement of microbial quality and inactivation of pathogenic bacteria by gamma irradiation of ready-to-cook Iranian barbecued chicken. Radiation Physics and Chemistry 79:1073-1078. https://doi.org/10.1016/j.radphyschem.2010.04.015
  11. Fernandez-Lopez J, Fernandez-Gines JM, Aleson-Carbonell L, Sendra E,Sayas-Barbera E, Perez-Alvarez JA. 2004. Application of functional citrus by-products to meat products. Trends in Food Science and Technology 15:176-185. https://doi.org/10.1016/j.tifs.2003.08.007
  12. Gault, NFS. 1991. Marinaded meat. In R. Lawrie (Ed.), Developments in meat science 5 London: Elsevier Science: pp. 191-245.
  13. Goldman I, Kopelberg M, Devaene J, Schwartz B. 1996. Antiplatelet activity in onion is sulfur dependent. Thrombosis Haemostasis 76:450-452.
  14. Grogan J, Taborsky G. 1986. Iron binding by phosvitin: variation of rate of iron release as a function of the degree of saturation of iron binding sites. Journal of Inorganic Biochemistry 26:237-246. https://doi.org/10.1016/0162-0134(86)80048-4
  15. Gulsen A, Makris DP, Kefalas P. 2007. Biomimetic oxidation of quercetin: isolation of a naturally occurring quercetin heterodimer and evaluation of its in vitro antioxidant properties. Food Research International 40:7-14. https://doi.org/10.1016/j.foodres.2006.07.009
  16. Huff-Lonergan E, Lonergan SM. 2005. Mechanisms of water holding capacity of meat the role of post mortem biochemical and structural changes. Meat Science 71:194-200. https://doi.org/10.1016/j.meatsci.2005.04.022
  17. Hughes BG, Lawson LD. 1991. Antimicrobial effects of Allium sativum L. (garlic-), Allium ampeloprasum L. (elephant garlic), and Allium cepa L. (onion), garlic compounds and commercial garlic supplement products. Phytotherapy Research 5:154-158. https://doi.org/10.1002/ptr.2650050403
  18. Kim J, Song KB. 2004. Effect of Vacuum Packaging on the Microbiological Profile of Chilled Chicken during Storage. Agricultural Chemistry and Biotechnology 47:35-37.
  19. Jung S, Kim DH, Son JH, Nam KC, Ahn DU, Jo C. 2012a. The functional property of egg yolk phosvitin as a melanogenesis inhibitor. Food Chemistry 135:993-998. https://doi.org/10.1016/j.foodchem.2012.05.113
  20. Jung S, Jo C, Kang M, Ahn DU, Nam KC. 2012b. Elucidation of antioxidant activity of phosvitin extracted from egg yolk using ground meat. Korean Journal for Food Science and Animal Resources 32:162-167. https://doi.org/10.5851/kosfa.2012.32.2.162
  21. Jung S, Kang M, Kim IS, Nam KC, Ahn DU, Jo C. 2012c. Effect of addition of phosvitin and high pressure processing on microbiological quality and lipid and protein oxidation of minced chicken leg meat. Korean Journal for Food Science of Animal Resources 32:212-219. https://doi.org/10.5851/kosfa.2012.32.2.212
  22. Kang HJ, Chawla SP, Jo C, Kwon JH, Byun MW. 2006. Studies on the development of functional powder from citrus peel. Bioresource Technology 97:614-620. https://doi.org/10.1016/j.biortech.2005.03.037
  23. Kim HJ, Kang M, Yong HI, Bae YS, Jung S, Jo C. 2013. Synergistic effects of electron-beam irradiation and leek extract on the quality of pork jerky during ambient storage. Asian-Australasian Journal of Animal Science 26:596-602. https://doi.org/10.5713/ajas.2012.12580
  24. Kim YH, Huff-Lonergan E, Sebranek JG, Lonergan SM. 2010. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Science 85:759-767. https://doi.org/10.1016/j.meatsci.2010.04.001
  25. Ko KY, Nam KC, Jo C, Lee EJ, Ahn DU. 2011. A simple and efficient method for separating phosvitin from egg yolk using ethanol and salts. Poultry Science 90:1096-1104. https://doi.org/10.3382/ps.2010-01138
  26. Lawrence TE, Dikeman ME, Hunt MC, Kastner CL, Johnson DE. 2003. Effects of calcium salts on beef longissimus quality. Meat Science 64:299-308. https://doi.org/10.1016/S0309-1740(02)00201-2
  27. Lee JW, Park KS, Kim JG, Oh SH, Lee YS, Kim JH, Byun MW. 2005. Combined effects of gamma irradiation and rosemary extract on the shelf-life of aready-to-eat hamburger steak. Radiation Physics and Chemistry 72:49-56. https://doi.org/10.1016/j.radphyschem.2004.01.003
  28. Lee SK, Han JH, Decker EA. 2002. Antioxidant activity of phosvitin in phosphatidylcholine liposomes and meat model systems. Food Chemistry Toxicology 67:37-41.
  29. Lin CM, Takeuchi K, Zhang L, Dohm CM, Meyer JD, Hall PA. 2006. Cross contamination between processing equipment and deli meats by Listeria monocytogenes. Journal of Food Protection 69:71-79. https://doi.org/10.4315/0362-028X-69.1.71
  30. Mexis SF, Chouliara E, Kontominas MG. 2012. Shelf life extension of ground chicken meat using an oxygen absorber and a citrus Extract. LWT-Food Science and Technology 49:21-27. https://doi.org/10.1016/j.lwt.2012.04.012
  31. Randle WM, Lancaster JE, Shaw ML, Sutton KH and Hay RL, Bussard ML. 1995. Quantifying Onion Flavor Compounds Responding to Sulfur Fertility-Sulfur Increases Levels of Alk(en)yl Cysteine Sulfoxides and Biosynthetic Intermediate. Journal of the American Society for Horticulture Science 120:1075-1081.
  32. SAS Institute 2004. SAS User's Guide. Cary, NC: SAS Institute Inc.
  33. Sattar KMA, Nakamura S, Ogawa M, Akita E, Azakami H, Kato A. 2000. Bactericidal action of egg yolk phosvitin against Escherichia coliunder thermal stress. Journal of Agricultural and Food Chemistry 48(5):1503-1506. https://doi.org/10.1021/jf990700r
  34. Khan MAS, Nakamura S, Ogawa M, Akita E, Azakami H, Kato E. 2000. Bactericidal action of egg yolk phosvitin against Escherichia coli under thermal stress. Journal of Agricultural and Food Chemistry 48:1503-1506. https://doi.org/10.1021/jf990700r
  35. Vieira SL. 2007. Chicken embryo utilization of egg micronutrients. Brazilian Journal of poultry Science 9(1):1-8.
  36. Yuan H, Kim B, Huff-Lonergan E, Lonergan SM. Effect of calcium lactate on m-calpain activity and protein degradation under oxidising conditions. Food Chemistry 131:73-78.
  37. Zill EH, Maryline AV, Anne-Sylvie, Fabiano-Tixier, Mohamed E, Olivier D, Farid C. 2011. A remarkable influence of microwave extraction: Enhancement of antioxidant activity of extracted onion varieties. Food Chemistry 127:1472-1480. https://doi.org/10.1016/j.foodchem.2011.01.112

Cited by

  1. Effects of Electron Beam Irradiation and High-Pressure Treatment with Citrus Peel Extract on the Microbiological, Chemical and Sensory Qualities of Marinated Chicken Breast Meat vol.42, pp.3, 2015, https://doi.org/10.5536/KJPS.2015.42.3.215
  2. Effects of Different Natural Antimicrobial Agents on Marinated Chicken Breast during Storage at Different Temperatures vol.27, pp.2, 2014, https://doi.org/10.9799/ksfan.2014.27.2.164
  3. Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves vol.9, pp.2, 2016, https://doi.org/10.14202/vetworld.2016.151-159
  4. Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat vol.39, pp.6, 2015, https://doi.org/10.1111/jfpp.12480