Combined effects of encapsulated raspberry powder and phosphate on the lipid oxidation, microbiological properties and shelf life of modified atmosphere packaged chicken nuggets during chilled storage.
{"title":"Combined effects of encapsulated raspberry powder and phosphate on the lipid oxidation, microbiological properties and shelf life of modified atmosphere packaged chicken nuggets during chilled storage.","authors":"H Arslan, M I Aksu","doi":"10.1080/00071668.2025.2453992","DOIUrl":null,"url":null,"abstract":"<p><p>1. Further-processed poultry products, such as chicken nuggets, are susceptible to rapid lipid oxidation and microbial spoilage. Natural ingredients from various plants or fruits may contribute to improving the quality and extending the shelf life of meat products. In the present study, the use of encapsulated raspberry powder (ERP; control, 0.5%, 1.0%) in chicken nugget production with and without phosphate (0.0%, 0.3%) and its effects on chemical composition, lipid oxidation, microbial quality and shelf life were examined.2. Phosphate and ERP had effects on chemical composition and a<sub>w</sub>; (<i>p</i> < 0.01). During storage, the ratio of O<sub>2</sub> and N<sub>2</sub> increased and the amount of CO<sub>2</sub> decreased (<i>p</i> < 0.05), but the increase in samples with 1.0% ERP addition was lower than in the control and 0.5% groups.3. Both the use of ERP (<i>p</i> < 0.01) and phosphate (<i>p</i> < 0.01) for nugget production prevented lipid oxidation. The lowest was determined in samples containing phosphate + 1.0% ERP (<i>p</i> < 0.05) during storage. However, the TBARS values were within acceptable limits (<1 mg MDA/kg) for all the samples with 0.5% and 1.0% ERP added with phosphate.4. The counts of total aerobic mesophilic bacteria decreased depending on the level of ERP added to the nugget composition (<i>p</i> < 0.01). Counts only exceeded 6 log CFU/g in the control samples on the 120<sup>th</sup> day of storage. <i>Salmonella</i> spp. and <i>Listeria monocytogenes</i> were negative in all nugget samples during storage. The counts of <i>Enterobacteriaceae</i> were below the detectable limit (<2.0 log CFU/g) during storage.</p>","PeriodicalId":9322,"journal":{"name":"British Poultry Science","volume":" ","pages":"489-504"},"PeriodicalIF":1.7000,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"British Poultry Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/00071668.2025.2453992","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/2/10 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
引用次数: 0
Abstract
1. Further-processed poultry products, such as chicken nuggets, are susceptible to rapid lipid oxidation and microbial spoilage. Natural ingredients from various plants or fruits may contribute to improving the quality and extending the shelf life of meat products. In the present study, the use of encapsulated raspberry powder (ERP; control, 0.5%, 1.0%) in chicken nugget production with and without phosphate (0.0%, 0.3%) and its effects on chemical composition, lipid oxidation, microbial quality and shelf life were examined.2. Phosphate and ERP had effects on chemical composition and aw; (p < 0.01). During storage, the ratio of O2 and N2 increased and the amount of CO2 decreased (p < 0.05), but the increase in samples with 1.0% ERP addition was lower than in the control and 0.5% groups.3. Both the use of ERP (p < 0.01) and phosphate (p < 0.01) for nugget production prevented lipid oxidation. The lowest was determined in samples containing phosphate + 1.0% ERP (p < 0.05) during storage. However, the TBARS values were within acceptable limits (<1 mg MDA/kg) for all the samples with 0.5% and 1.0% ERP added with phosphate.4. The counts of total aerobic mesophilic bacteria decreased depending on the level of ERP added to the nugget composition (p < 0.01). Counts only exceeded 6 log CFU/g in the control samples on the 120th day of storage. Salmonella spp. and Listeria monocytogenes were negative in all nugget samples during storage. The counts of Enterobacteriaceae were below the detectable limit (<2.0 log CFU/g) during storage.
期刊介绍：
From its first volume in 1960, British Poultry Science has been a leading international journal for poultry scientists and advisers to the poultry industry throughout the world. Over 60% of the independently refereed papers published originate outside the UK. Most typically they report the results of biological studies with an experimental approach which either make an original contribution to fundamental science or are of obvious application to the industry. Subjects which are covered include: anatomy, embryology, biochemistry, biophysics, physiology, reproduction and genetics, behaviour, microbiology, endocrinology, nutrition, environmental science, food science, feeding stuffs and feeding, management and housing welfare, breeding, hatching, poultry meat and egg yields and quality.Papers that adopt a modelling approach or describe the scientific background to new equipment or apparatus directly relevant to the industry are also published. The journal also features rapid publication of Short Communications. Summaries of papers presented at the Spring Meeting of the UK Branch of the WPSA are published in British Poultry Abstracts .
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