Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis
Year: 2026
Type: article
Abstract: The antimicrobial and antioxidant properties of lyophilized juice from chives ( Allium tuberosum R., CVJ), pomegranate ( Punica granatum , PGJ), and lime ( Citrus aurantifolia , LMJ) were evaluated in this study. These lyophilized juices were used as natural preservatives for chicken breast artificially inoculated with Salmonella enterica serovar Enteritidis over 9 days at 4 °C. LMJ demonstrated the least minimum inhibitory concentration at 50 mg/mL, while the minimum bactericidal concentration for CVJ and LMJ was 100 mg/mL, and for PGJ, it was 200 mg/mL. In the 1,1-diphenyl-2-picrylhydrazyl assay, PGJ exhibited the strongest antioxidant capacity with the lowest IC 50 value (2.17 mg/mL). According to the ferric-reducing antioxidant power assay, LMJ exhibited the greatest antioxidant capacity, with an EC 50 value of 0.68 mg/mL. Meat inoculated with S. Enteritidis and then treated with 1% CVJ (SCVJ), 1% PGJ (SPGJ), or 1% LMJ (SLMJ) had lower pH values than the control from the fifth day of storage onwards ( p < 0.05). On day 5, SCVJ had significantly lower S. Enteritidis counts (5.16 Log CFU/g) compared to the control (5.46 Log CFU/g). SCVJ had significantly lower volatile basic nitrogen levels than the other treatments by day 7, followed by SPGJ and SLMJ with values of 25.09, 26.84, and 28.28 mg/100 g, respectively. SLMJ effectively maintained lower 2-Thiobarbituric acid reactive substances values. Among the treatments, SLMJ yielded the most favorable results, preserving meat quality without significant color changes.
Source: Food Science of Animal Resources
Authors: Joko Sujiwo, Hee-Jin Kim, Hye-Jin Kim, Aera Jang
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: diamond
Award: G858864095
OpenAlex ID: W7154608514