Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract

In the present study the combined effect of an O2 absorber and a citrus extract (0.1 and 0.2 ml/100 g), on shelf life extension of fresh ground chicken stored at 4 °C was investigated. Microbiological changes [Total viable count (TVC), Pseudomonads, Lactic acid bacteria (LAB), Enterobacteriaceae, and Clostridium spp.)], physicochemical changes (pH, total volatile nitrogen (TVB-N), and colour) and sensory changes (colour, odour and taste) were monitored as a function of treatment and storage time (14 days). Aerobically packaged ground chicken meat stored at 4 °C was taken as the control sample. On day 6 of storage TVC was reduced by 0.5, 1.0 and 1.5 log cfu/g by the citrus extract (0.2 ml/100 g), the O2 absorber and the combination of the O2 absorber plus citrus extract (0.2 ml/100 g), respectively (p < 0.05). Initial pH (6.38) showed an increase (6.73) or decrease (5.83) depending on specific treatment. TVB-N ranged between 42.5 and 57.5 mg/kg at the time of sensory rejection. Colour parameters remained unaffected in samples containing the O2 absorber and/or citrus extract. A 4-5 days product shelf life extension using the combination of O2 absorber and citrus extract (0.1 ml/100 g) as compared to control samples was achieved.

► The citrus extract had a small preservative effect extending ground chicken meat shelf life by ca. 2 days. ► The O2 absorber resulted to a shelf life extension of ca. 3 days as compared to the control sample. ► The combined use of citrus extract (0.1 ml/100 g) and O2 absorber resulted to a shelf life extension by ca. 5 days.