Usage of concentrated pomegranate to extend the shelf life of chicken breast

Abstract

C hicken meat is commonly marketed at refrigerated temperatures (25oC). The major concern for retailers and consumers is the quality and safety of refrigerated chicken meat. During chilling period, chicken meat undergoes many undesirable changes due to microbial growth that lead to spoilage and economic loss. Therefore, this study was conducted to evaluate the effect of pomegranate juice (PJ) in three concentrations (1, 2, and 4%) on sensory attributes, chemical and microbiological quality of chicken breast stored at 4±1oC for 12 days. The results showed that dipping of chicken breast meat samples in PJ at three concentrations 1, 2 and 4% can improve storage stability of chicken breast samples. This study also concluded that the use of PJ at a concentration of 4% is more effective compared to concentrations of 1% and 2%. Therefore, PJ could be used as a natural antioxidant and antimicrobial preservative for chilled chicken meat held at refrigerated temperature.