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
    info

    Universidad de León

    León, España

    ROR https://ror.org/02tzt0b78

  2. 2 Universidad de Valladolid
    info

    Universidad de Valladolid

    Valladolid, España

    ROR https://ror.org/01fvbaw18

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

ISSN: 1947-6337,  1947-6345

Año de publicación: 2020

Volumen: 18

Número: 1

Páginas: 132-136

Tipo: Artículo

DOI: 10.1080/19476337.2020.1722245 DIALNET GOOGLE SCHOLAR

Otras publicaciones en: CyTA: Journal of food

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Resumen

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.

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Fuente de los datos: Dialnet