Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage

  1. Corina Nieto 1
  2. Diego E. Carballo 1
  3. Irma Caro 1
  4. Emiliano J. Quinto 2
  5. Sonia Andrés 3
  6. Javier Mateo 1
  1. 1 Universidad de León

    Universidad de León

    León, España


  2. 2 Universidad de Valladolid

    Universidad de Valladolid

    Valladolid, España


  3. 3 Instituto de Ganadería de Montaña (CSIC)
CyTA: Journal of food

ISSN: 1947-6337 1947-6345

Year of publication: 2020

Volume: 18

Issue: 1

Pages: 132-136

Type: Article

DOI: 10.1080/19476337.2020.1722245 DIALNET GOOGLE SCHOLAR

More publications in: CyTA: Journal of food


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