Effect of organic acid and natural antioxidant on the quality and shelf life of raw chicken meat at refrigerated storage
Year: 2025
Type: article
Abstract: The present study was conducted to evaluate the shelf life and microbiological quality of raw chicken meat incorporated with organic acid and natural antioxidants at refrigerated storage (4±1ºC). The meat was stratified into four experimental groups: T0 (Control), T1 (1% Vinegar), T2 (1.5% Lemon Pulp), T3 (0.3% Tulsi leaf Extract). Assessments were systematically performed on days 0, 3 and 7 to determine a wide range of parameters including physicochemical characteristics oxidative stability, color value, Odor, microbial safety, and proximate composition. Throughout the storage period, organic acid and natural antioxidants-treated samples exhibited significantly reduced pH levels and higher water retention capacities (P<0.01) relative to the control. Throughout the storage period, comparatively lower viable count was detected in T1 treatment. Among them, 1% vinegar (T1) demonstrated superior oxidative stability, as evidenced by its significantly lower TBARS (P<0.01) values. The most preferable good odor was observed from T1 treatment and the lowest odor from T0 group. In different treatment groups color content significantly (P<0.05) decreased but in the control group color content decreased rapidly. From this comparative study it can be concluded that in case of sensory evaluation, 1% of vinegar is more appreciated and nutrient quality is more satisfactory.
DOI: 10.55002/mr.5.1.111
Authors: MR Islam, MM Hasan, MMR Masum, M Khan, MM Rahman
Institution: Bangladesh Agricultural University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4408764485