The impact of rhubarb (Rheum Ribes L.) juice-based marinade on the quality characteristics and microbial safety of chicken breast fillets during refrigerated storage

Abstract

Acidic marinades are commonly used to improve the quality meat products. However, no study has been performed to determine the effects of rhubarb juice as a marinating liquid on the quality parameters of chicken breast fillets. The aim of the present study was to identify the bioactive compounds (organic acids, polyphenols, and volatiles) in the juice of rhubarb and to determine the effect of rhubarb juice as a marinade on the microbiological (total viable count, psychrotrophs, lactic acid bacteria, sulfate-reducing anaerobes, and yeast-molds) and physico-chemical properties (drip loss, cooking loss, water holding capacity, pH, color, malondialdehyde, total volatile base nitrogen, and texture profiles), sensory attributes, and microbial safety (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes) of chicken breast fillets during a 15-day refrigerated storage. The experiment included five groups: a control (no treatment), and marinated groups treated with 50 % and 100 % rhubarb juice for 6 and 24 h. The application of a rhubarb juice-based marinade (100 % for 24 h) resulted in a significant decrease in the number of E. coli O157:H7, S. Typhimurium and L. monocytogenes by 1.67 to 2.60 log₁₀ cfu/g compared to the control group (P < 0.05). In addition, this marinade significantly reduced the growth of psychrotrophs, lactic acid bacteria and the total number of viable bacteria compared to the control group during storage (P < 0.05). The rhubarb juice-based marinade significantly delayed the increase in spoilage microorganisms and oxidation parameters compared to the control fillets (P < 0.05). No differences were found between the control and treatment groups in terms of sensory evaluation (P > 0.05). In conclusion, the results show that the juice of rhubarb juice contains a variety of organic acids, polyphenolic compounds and volatiles that contribute to antioxidant capacity and antimicrobial activity. In addition, the use of rhubarb juice as a marinating liquid delayed the oxidation of proteins and lipids, the growth of spoilage microorganisms and improved microbial safety by inhibiting foodborne pathogens in the chicken breast fillets.

Keywords: Bioactive compounds; Chicken breast fillets; Cold storage; Foodborne pathogens; Rhubarb juice.

Fig. 1

The count for Salmonella Typhimurium, Listeria monocytogenes, and Escherichia coli O157:H7 in the vacuum-packaged marinated with rhubarb juice and non-marinated chicken breast fillets during storage period at 4 °C (mean ± SE). ^A–C: The mean values with different letters between the groups, ^a–c: The mean values with different letters between the sampling days are significantly different (P < 0.05).

Fig. 2

The count for psychrotrophic bacteria, total viable count, and lactic acid bacteria counts in the vacuum-packaged marinated with rhubarb juice and non-marinated chicken breast fillets during storage period at 4 °C (mean ± SE). ^A–D: The mean values with different letters between the groups, ^a–d: The mean values with different letters between the sampling days are significantly different (P < 0.05).

Fig. 3

The count for mold and yeasts, and anaerobic bacteria counts in the vacuum-packaged marinated with rhubarb juice and non-marinated chicken breast fillets during storage period at 4 °C (mean ± SE). ^A–C: The mean values with different letters between the groups, ^a–e: The mean values with different letters between the sampling days are significantly different (P < 0.05).

Fig. 4

The pH, TBA and TVB-N values of the vacuum packaged marinated with rhubarb juice and non-marinated chicken breast fillets during storage period at 4 °C (mean ± SE). ^A–D: The mean values with different letters between the groups, ^a–e: The mean values with different letters between the sampling days are significantly different (P < 0.05).

Fig. 5

Volatile profiles of vacuum packed marinated with rhubarb juice and non-marinated chicken breast fillets during storage at 4 °C on days 1, 6 and 15 of the storage peroid.

Fig. 6

The cooking loss, drip loss, and water-holding capacity values of the vacuum packaged marinated with rhubarb juice and non-marinated chicken breast fillets during storage period at 4 °C (mean ± SE). ^A–D: The mean values with different letters between the groups, ^a–d: The mean values with different letters between the sampling days are significantly different (P < 0.05).

Fig. 7

The L, a, and b values of the vacuum packaged marinated with rhubarb juice and non-marinated chicken breast fillets during storage period at 4 °C (mean ± SE). ^A–E: The mean values with different letters between the groups, ^a–d: The mean values with different letters between the sampling days are significantly different (P < 0.05).