Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage
- Corina Nieto 1
- Diego Eloy Carballo Carballo 1
- Irma Caro 1
- E.J. Quinto 2
- Sonia Andrés Llorente 3
- Javier Mateo Oyagüe 1
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1
Universidad de León
info
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2
Universidad de Valladolid
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- 3 Instituto de Ganadería de Montaña (CSIC)
ISSN: 1947-6337
Year of publication: 2020
Volume: 18
Issue: 1
Pages: 132-136
Type: Article
More publications in: CyTA: Journal of food
Metrics
Cited by
JCR (Journal Impact Factor)
- Year 2020
- Journal Impact Factor: 2.255
- Journal Impact Factor without self cites: 2.203
- Article influence score: 0.33
- Best Quartile: Q3
- Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q3 Rank in area: 88/143 (Ranking edition: SCIE)
SCImago Journal Rank
- Year 2020
- SJR Journal Impact: 0.535
- Best Quartile: Q2
- Area: Food Science Quartile: Q2 Rank in area: 118/357
- Area: Chemical Engineering (miscellaneous) Quartile: Q2 Rank in area: 99/405
- Area: Chemistry (miscellaneous) Quartile: Q2 Rank in area: 154/471
- Area: Industrial and Manufacturing Engineering Quartile: Q2 Rank in area: 100/613
Scopus CiteScore
- Year 2020
- CiteScore of the Journal : 3.3
- Area: Industrial and Manufacturing Engineering Percentile: 67
- Area: Food Science Percentile: 64
- Area: Chemical Engineering (all) Percentile: 63
- Area: Chemistry (all) Percentile: 60
Journal Citation Indicator (JCI)
- Year 2020
- Journal Citation Indicator (JCI): 0.56
- Best Quartile: Q3
- Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q3 Rank in area: 88/163
Dimensions
(Data updated as of 01-03-2023)- Total citations: 4
- Recent citations: 4
- Field Citation Ratio (FCR): 1.53
Abstract
Fresh chicken meat is a highly perishable product. The effect of immersing chicken breast in an aqueous hop extract (2 g/L) for 18 h at 2°C prior to being vacuum packed, on the growth of spoilage bacteria during a 35-day refrigerated storage period was evaluated in triplicate. The hop extract immersion treatment resulted in a significant decrease (p < 0.05) in lactic acid bacteria counts during the first storage weeks and in Brochothrix thermosphacta counts from day 21 to 35. No effect could be observed on the Enterobacteriaceae growth. A triangle test analysis (54 consumers) tasting hop-extract-immersed vs water-immersed chicken breast showed no differences in cooked chicken flavor. The use of hop extract could increase the shelf life of vacuum-packed fresh chicken without affecting palatability.
Funding information
Funders
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CONACYT
- MEX/Ref. 288189