Dip application of phosphates and marinade mix on shelf life of vacuum-packaged chicken breast fillets

Hannah Buses, Leslie Thompson

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

The effects of the dip application of a marinade on the shelf life of refrigerated raw vacuum-packaged broiler breast fillets simulating a retail product were evaluated over a 28-day period (at 0, 7, 14, 21, and 28 days) through enumeration of aerobic and anaerobic bacteria and total coliforms. Treatment effectively extended shelf life by ca. 14 days (with shelf lives of 28 and 14 days for dipped and control samples, respectively). Coliform growth was inhibited by the treatment, as indicated by counts of 1.6 and 7.4 log CFU/g for dipped and control fillets, respectively, on day 28. Initial coliform counts were similar for both types of fillets on day 0, averaging 2.0 log CFU/g. The data obtained in this study suggest that the dip application of a phosphate-spice marinade prior to the vacuum packaging of raw poultry may be an effective means of extending the shelf life and possibly improving the safety of raw poultry while providing value-added convenience and flavor.

Original languageEnglish
Pages (from-to)1701-1703
Number of pages3
JournalJournal of food protection
Volume66
Issue number9
DOIs
StatePublished - Sep 1 2003

Fingerprint Dive into the research topics of 'Dip application of phosphates and marinade mix on shelf life of vacuum-packaged chicken breast fillets'. Together they form a unique fingerprint.

Cite this