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Abstract
Chicken breast muscle was treated with rosemary extract combined with ɛ-polylysine, and its quality was assessed throughout 10 days during refrigerated storage. Characteristics of peroxide value, thiobarbituric acid, total volatile basic nitrogen, K value, pH, color, sensory, and bacteriological were all periodically analyzed. Rosemary extract plus ɛ-polylysine treatment effectively improved physicochemical and sensory quality parameters, and reduced microbial growth as compared with rosemary extract or ɛ-polylysine alone or the control. Therefore, the treatment of rosemary extract combined with ɛ-polylysine could be a promising method of extending shelf life and maintaining storage quality of chicken breast muscle during refrigerated storage.
FUNDING
This work was supported by the National Natural Science Foundation of China (No. 31301566), Specialized Research Fund for the Doctoral Program of Higher Education (No. 20133326120008), International Science & Technology Cooperation Program of China (No. 2013DFG32390), Food Science and Engineering—the Most Important Discipline of Zhejiang Province (No. JYTSP20142071), Non-Profit Technology Research Projects of Analysis and Testing of Zhejiang Province (No. 2015C37067).
