Microbial counts, lipid oxidation, and phenolic compound dynamics in minced chicken enriched with plant powders
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Kuupäev
2026
Kättesaadavus
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Elsevier
Abstrakt
Minced chicken is susceptible to microbial spoilage and lipid oxidation. This study aimed to assess microbial counts, lipid oxidation, and phenolic compound dynamics in minced chicken enriched with selected plant powders (garlic, apple, and pomace powders of tomato, rhubarb, blackcurrant, chokeberry, rowan berry),
focusing on their interrelationships during refrigerated storage. The counts of aerobic mesophilic microorganisms,
Pseudomonas spp., yeasts and moulds in powder-enriched samples were approximately 1 log unit lower than
in the control, suggesting a potential extension of shelf life from 4 to 6–8 days based on microbiological spoilage
thresholds. Rhubarb pomace powder showed a statistically significant inhibitory effect on microbial growth (p <
0.05). The relative contents of phenolic compounds increased during the first 8 days of storage, coinciding with
the period of inhibited microbial growth, and then decreased at later stages. Berry pomace powders resulted in
lower lipid oxidation, whereas garlic powder showed increased oxidation, indicating a trade-off between microbial
inhibition and oxidative stability. Overall, the results indicate that the antimicrobial activity of the
powders and their effects on oxidative processes in minced chicken may be associated with phenolic composition
and its changes during storage, suggesting links between these processes. These findings support the use of plantderived
powders, including pomace powders, to improve the microbial and oxidative stability of minced chicken.
Kirjeldus
Märksõnad
minced chicken, plant powders, pomace powders, microbial spoilage, phenolic compounds, lipid oxidation, articles