Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage
- Corina Nieto 1
- Diego E. Carballo 1
- Irma Caro 1
- Emiliano J. Quinto 2
- Sonia Andrés 3
- Javier Mateo 1
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1
Universidad de León
info
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2
Universidad de Valladolid
info
- 3 Instituto de Ganadería de Montaña (CSIC)
ISSN: 1947-6337, 1947-6345
Ano de publicación: 2020
Volume: 18
Número: 1
Páxinas: 132-136
Tipo: Artigo
Outras publicacións en: CyTA: Journal of food
Obxectivos de Desenvolvemento Sustentable
Resumo
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.
Información de financiamento
Financiadores
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CONACYT
- MEX/Ref. 288189