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Microbial counts, lipid oxidation, and phenolic compound dynamics in minced chicken enriched with plant powders

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dc.contributor.authorMeremäe, Kadrin
dc.contributor.authorPüssa, Tõnu
dc.contributor.authorRusalepp, Linda
dc.contributor.authorRaudsepp, Piret
dc.contributor.authorAnton, Dea
dc.contributor.authorSünter, Alar
dc.contributor.authorElias, Terje
dc.contributor.authorMäesaar, Mihkel
dc.contributor.authorRoasto, Mati
dc.date.accessioned2026-05-26T09:15:55Z
dc.date.available2026-05-26T09:15:55Z
dc.date.issued2026
dc.description.abstractMinced 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.eng
dc.description.sponsorshipThis work was supported by the Estonian Research Council grant PRG 1441 “Effects and mechanisms of plant bioactive substances in foods of animal origin” and by the EU and Ministry of Education and Research via project TEM-TA52 „Safety and quality of high-risk plant- based foods and meat alternatives”.eng
dc.identifier.issn2772-5022
dc.identifier.publicationApplied Food Research 6 (2026) 102067eng
dc.identifier.urihttp://hdl.handle.net/10492/10470
dc.identifier.urihttps://doi.org/10.1016/j.afres.2026.102067
dc.publisherElsevier
dc.relationThis work was supported by the Estonian Research Council grant (PRG1441).eng
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0)eng
dc.rights© 2026 The Author(s).eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/eng
dc.subjectminced chickeneng
dc.subjectplant powderseng
dc.subjectpomace powderseng
dc.subjectmicrobial spoilageeng
dc.subjectphenolic compoundseng
dc.subjectlipid oxidationeng
dc.subjectarticleseng
dc.titleMicrobial counts, lipid oxidation, and phenolic compound dynamics in minced chicken enriched with plant powderseng
dc.typeArticleeng

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