期刊
FOOD SCIENCE OF ANIMAL RESOURCES
卷 39, 期 3, 页码 418-429出版社
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
DOI: 10.5851/kosfa.2019.e37
关键词
chicken meat quality; scallion; garlic; gold kiwi; Listeria monocytogenes
资金
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High Value-added Food Technology Development Program - Ministry of Agriculture, Food and Rural Affairs (MAFRA) [118039032HD030]
- Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (iPET), Republic of Korea [118039032HD030] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
This study was conducted to evaluate the antioxidant and antimicrobial activities of lyophilized extracts of scallions (Allium fistulosum L., SLE), garlic (Allium sativum, GLE), and gold kiwi (Actinidia chinensis, GKE) and their effects on the quality of chicken breast meat inoculated with L. monocytogenes during storage for 9 days at 4 degrees C. The lowest minimum inhibitory concentration and minimum bactericidal concentration (25 and 100 mg/mL, respectively) against L. monocytogenes were observed for SLE and GLE, respectively. GKE had the lowest half-maximal inhibitory concentration (IC50) for 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity (5.06 mg/mL). The pH values of meat inoculated with L. monocytogenes and dipped in 1% SLE (LSLE), 1% GLE (LGLE), or 1% GKE (LGKE) were lower than that of the control on day 3 of storage (p<0.05). The initial population of L. monocytogenes in meat was 4.95-5.01 Log CFU/g. However, the population in the LSLE (5.73 Log CFU/g) was lower than that in the control (6.23 Log CFU/g) on day 5 (p<0.05). The volatile basic nitrogen value of the LSLE (19.90 mg/100 g) was lower than that of the control (24.38 mg/100 g) on day 7 (p<0.05). Moreover, treatment with SLE resulted in the maintenance of meat quality and reduced the population of L. monocytogenes on the meat. Thus, SLE may be used as an alternative natural and environmentally friendly sanitizer for reducing L. monocytogenes contamination in the chicken meat industry.
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