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. 2024 Apr 28;13(9):1367.
doi: 10.3390/foods13091367.

Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement

Jolita Klementaviciute  1 , Paulina Zavistanaviciute  1   2 , Dovile Klupsaite  1 , João Miguel Rocha  3   4   5 , Romas Gruzauskas  6 , Pranas Viskelis  7 , Noureddine El Aouad  8 , Elena Bartkiene  1   2
Affiliations

Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement

Jolita Klementaviciute et al. Foods. .

Abstract

The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate (MP) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu) with the addition of apple (ApBp) and blackcurrant (BcBp) processing by-products. The microbiological and acidity parameters of the fermented marinades were evaluated. The effects of marinades on the microbiological, technical, and physicochemical properties of meat were assessed following 24 and 48 h of WBM treatment. It was established that LAB viable counts in marinades were higher than 7.00 log10 colony-forming units (CFU)/mL and, after 48 h of marination, enterobacteria and molds/yeasts in WBM were absent. Marinated (24 and 48 h) WBM showed lower dry-matter and protein content, as well as water holding capacity, and exhibited higher drip loss (by 8.76%) and cooking loss (by 12.3%) in comparison with controls. After WBM treatment, biogenic amines decreased; besides, the absence of spermidine and phenylethylamine was observed in meat marinated for 48 h with a marinade prepared with Lu. Overall, this study highlights the potential advantages of the developed sustainable marinades in enhancing the safety and quality attributes of WBM.

Keywords: apple by-products; blackcurrant by-products; broilers’ wooden breast meat; lactic acid bacteria; marinades; meat quality; milk permeate.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The principal scheme for marinade preparation (TTA—total titratable acidity; Mp—milk permeate; Lc—Lc. casei; Lu—Liq. uvarum; ApBp—apple by-products; BcBp—blackcurrant by-products).
Figure 2
Figure 2
The principal scheme for broilers’ breast meat pre-treatment and meat quality parameter evaluation (WBM—wooden breast meat; Mp—milk permeate; Lc—Lc. casei; Lu—Liq. uvarum; ApBp—apple by-products; BcBp—blackcurrant by-products).
Figure 3
Figure 3
Microbiological (a) and acidity parameters (b) of marinades (LAB—lactic acid bacteria; TBC—total bacteria viable counts; CFU—colony-forming units; TTA– total titratable acidity, in Neiman degree (°N); Mp—milk permeate; Lc—Lb. casei; Lu—Lb. uvarum; ApBp—apple by-products; BcBp—blackcurrant by-products. a–d Mean values followed by the different superscript letter, are significantly different (p ≤ 0.05).
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