Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice

Anna Augustyńska-Prejsnar (), Miroslava Kačániová, Małgorzata Ormian, Jadwiga Topczewska and Zofia Sokołowicz
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Anna Augustyńska-Prejsnar: Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland
Miroslava Kačániová: Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 94976 Nitra, Slovakia
Małgorzata Ormian: Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland
Jadwiga Topczewska: Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland
Zofia Sokołowicz: Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland

IJERPH, 2023, vol. 20, issue 5, 1-16

Abstract: The aim of the study was to evaluate the use of apple juice for the marinating of poultry meat and its effect on the technological as well as sensory characteristics and microbiological safety of the raw product after heat treatment. Broiler chicken breast muscles were marinated for 12 h in apple juice ( n = 30), a mixture of apple and lemon juice ( n = 30) and compared with those in lemon juice ( n = 30). The control group ( n = 30) consisted of unmarinated breast muscles. Following the evaluation of the technological parameters (pH, L*, a*, b* colour, cutting force, cooking losses) quantitative and qualitative microbiological evaluations were performed on the raw and roasted products. The microbiological parameters were determined as total Mesophilic aerobic microorganisms, Enterobacteriaceae family, and Pseudomonas count. The bacterial identification was performed using a matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The marinating resulted in lower pH value, but increased tenderness of raw and roasted products. Marinating chicken meat in both apple and lemon juices, including their mixtures and in the control sample, resulted in increased yellow saturation (b*). The highest flavour desirability and overall desirability were obtained in products marinated using a mixture of apple and lemon juice, while the most desirable aroma was obtained from products marinated with apple juice. A significant antimicrobial effect was observed in marinated meat products compared to unmarinated, irrespective of the type of marinade used. The lowest microbial reduction was observed in the roasted products. Apple juice can be used as a meat marinade because it promotes interesting sensory properties and improves the microbiological stability of poultry meat while maintaining the product’s good technological characteristics. It makes a good combination with the addition of lemon juice.

Keywords: microbiological quality; technological parameters; marinating; broiler chicken meat; apple juice; lemon juice (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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