Seminar Announcement at the College of Agricultural Engineering Sciences - Department of Animal Production.
"Effect of α -Terpineol on Chicken Meat Quality During Refrigerated Conditions"
Dr. Khabat Noori Hussein
on Sunday, May 29, 2022, 11:30 AM
The overall objective of this study was to illustrate the application of α-TPN in extending the shelf-life and improving the quality of fresh vacuumed minced chicken meat in refrigerated conditions.
α -terpineol (α -TPN).was selected and applied at different concentrations into the fresh minced chicken meat. The meat was then vacuum packaged and stored for 14 days at 4 _C. Physicochemical properties, lipid oxidation (thiobarbituric acid reactive substances, TBARS), electronic-nose-based smell detection, and microbiological characteristics were monitored. At day 14, meat treated with higher concentrations of α -TPN (MIC-2 and MIC-4) exhibited a significantly increased pH and lightness (L*), increased yellowness (b*), decreased redness (a*), caused a significant decrease in water holding capacity (WHC), and decreased lipid oxidation by keeping TBARS scores lower than the control. Although _TPN showed perceptibly of overlapped aroma profiles, the E-nose was able to distinguish the odor accumulation of α –TPN between the different meat groups. During the 2-week storage period, α _TPN, particularly MIC-4, showed 5.3 log CFU/g reduction in aerobic mesophilic counts, causing total inhibition to the Pseudomonas lundessis, Listeria monocytogenes, and Salmonella Typhimurium. These promising results highlight that α _TPN is exploitable to improve the shelf life and enhance the safety of meat and meat products.
Place of the Seminar: