Microbial Safety, Shelf Life Stability, Quality Preservation, and Consumer Acceptance of Vacuum

187 Pages·2017·2.03 MB·English

by  Kenneth Franklin Over

University of Arkansas, Fayetteville
ScholarWorks@UARK
Theses and Dissertations
12-2015
Microbial Safety, Shelf Life Stability, Quality
Preservation, and Consumer Acceptance of
Vacuum-infused, Irradiated Chicken Breast Meat
Treated with Natural Plant Extracts and Organic
Acids
Kenneth Franklin Over
University of Arkansas, Fayetteville
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Over, Kenneth Franklin, "Microbial Safety, Shelf Life Stability, Quality Preservation, and Consumer Acceptance of Vacuum-infused,
Irradiated Chicken Breast Meat Treated with Natural Plant Extracts and Organic Acids" (2015).Theses and Dissertations. 1407.
http://scholarworks.uark.edu/etd/1407
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Microbial Safety, Shelf Life Stability, Quality Preservation, and Consumer Acceptance of
Vacuum-infused, Irradiated Chicken Breast Meat Treated with Natural Plant Extracts and
Organic Acids

A dissertation submitted in partial fulfillment
of the requirements for the degree of
Doctor of Philosophy in Food Science
by
Kenneth F. Over
University of Arkansas
Bachelor of Science in Food Science, 2006

December 2015
University of Arkansas

This dissertation is approved for recommendation to the Graduate Council

Prof. Navam S. Hettiarachchy
Dissertation Director

Dr. Jack Lay Dr. Steve Ricke
Committee Member Committee Member

Dr. John Marcy Dr. Andrew Proctor
Committee Member Committee Member

Dr. Edward Gbur
Committee Member
Abstract

Contamination of poultry products with food borne pathogens is a consistently recurring
problem in the United States and the world. Recalls associated with chicken contamination are
responsible for considerable economic losses to the poultry industry. Many decontamination
steps are currently in place to reduce the likelihood of contaminated products reaching the
consumer, but despite these safeguards, contamination events are still uncomfortably frequent.
Irradiation is a safe and effective means of ensuring the safety of both ready-to-cook and ready-
to-eat poultry but is not utilized in the United States. This is due, in part, to certain irradiation
dose-dependent quality characteristic defects associated with irradiated chicken. Irradiation
decreases the shelf life of poultry by increasing the rate of lipid oxidation leading to rancid off-
flavors and off-odors and causes discoloration of the muscle tissue whereby the muscle appears
pink even after cooking. These irradiation-induced defects, the capital costs associated with
installing the equipment needed for irradiation treatments, along with a general reluctance on the
part of U.S. citizens to purchase irradiated meat and poultry, contribute to unwillingness of U.S.
poultry producers to take advantage of irradiation as a decontamination strategy. This
dissertation investigates the potential of vacuum-infused organic acids and select plant extracts
for use in conjunction with electron beam irradiation at low levels as antimicrobials in a multiple
hurdle approach to poultry decontamination and as antioxidants to mitigate the irradiation dose-
dependent quality defects. This dissertation also investigates the effect of tartaric acid and grape
seed and green tea extracts on the physicochemical properties and consumer
perception/acceptance of irradiated chicken breast meat.
Acknowledgements

Special thanks are due to Prof. Navam S. Hettiarachchy for her commitment to
excellence, valuable insights, and assistance during my time as a student in her lab. Also, special
thanks go out to the faculty and staff at the University of Arkansas and, especially, the Food
Science Department for all the useful suggestions and help. I would also like to acknowledge
my lab mates over the course of my dissertation research and fulfillment of credit hours.
Without their help and comradery, the experience of this endeavor would have been much
diminished. A special thank you goes to the University of Arkansas for honoring me with an
Academy Fellowship, without which I would not have been able to pursue post-graduate studies.
Dedication

I dedicate this dissertation to my wonderful wife Zabrina De Los Santos and my two
beautiful daughters, Ella and Hazel. You bring joy to my life.
Table of Contents Page
Chapter I: Introduction 1
Objectives 6
Dissertation format 7
References 8
Chapter II: Literature Review 13
Plant extracts, phenolics, antimicrobial/antioxidant properties 13
Antibacterial activity of plant extracts 13
Plant extracts and antioxidant activity 15
Organic acids 16
Poultry meat 19
Microbial contamination 19
Intervention strategies 19
Irradiation of poultry meat 20
History 20
Mechanism of microbial inactivation by ionizing irradiation 21
Applications of irradiation in the poultry industry 21
Quality defects of irradiated meats 22
Lipid oxidation 22
Mechanism of irradiation-induced acceleration of lipid
oxidation 23
Methods for determining extent of oxidation and off-odor
generation in poultry meat 25
Texture of irradiated chicken breast meat 26
Pick color formation 26
Water-Holding capacity (WHC) and tenderness 28
Consumer acceptance 28
References 30
Chapter III: Evaluation of inhibitory activity of citric, malic, and tartaric
and fenugreek, bitter melon seed, green tea, and grape seed
extracts against Salmonella Typhimurium, Escherichia coli
O157:H7, and Listeria monocytogenes in broth culture 40
Abstract 40
Introduction 41
Materials and methods 42
Results and discussion 47
References 53
Chapter IV: Evaluation of malic, citric, acetic, tartaric, and lactic acid and
selected plant extracts as inhibitory compounds against
Escherichia coli O157:H7, Listeria monocytogenes, and
Salmonella Typhimurium when vacuum infused into raw,
boneless/skinless chicken breast meat. 63
Abstract 63
Introduction 64
Materials and methods 65
Results and discussion 71
References 76
Chapter V: Effect of tartaricic acid and plant extract combinations
in combination with electron beam irradiation at 0, 1.0,
2.0, and 3.0 kGy on the safety of boneless/skinless chicken
breast meat pieces inoculated with Listeria monocytogenes 83
Abstract 83
Introduction 84
Materials and methods 86
Results and discussion 89
References 93
Chapter VI: Evaluation of selected physicochemical characteristics and
oxidative stability of boneless/skinless chicken breast meat,
vacuum-infused with select organic acids and plant extracts
and irradiated at 0, 1.0, and 2.0 kGy over 12 days fresh and
9 months frozen storage 102
Abstract 102
Introduction 102
Materials and methods 104
Results and discussion 110
References 121
Chapter VII: Consumer Acceptance of Irradiated Chicken Breast Meat
Vacuum-Infused with Grape Seed and Green Tea Extracts
and Tartaric Acid 123
Abstract 123
Introduction 124
Materials and methods 126
Results and discussion 129
References 133
Chapter VIII: Summary and Conclusions 139
Appendix A: IRB form 141
Appendix B: Tables for Chapter VI 142
Publications contained within this dissertation:

Over, K.F., Hettiarachchy, N.S., Johnson, M.J., Davis, B. 2009. Effect of organic acids and plant
extracts on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in
broth culture model and chicken meat systems. J Food Sci 74(9):M515-21.

Over, K.F., Hettiarachchy, N.S., Perumalla, A.V.S., Johnson, M.J., Meullenet, J.-F., Dickson,
J.S., Holtzbauer, M.J., Niebuhr, N.S., and Davis, B. 2010. Antilisterial Activity and Consumer
Acceptance of Irradiated Chicken Breast Meat VacuumDInfused with Grape Seed and Green
Tea Extracts and Tartaric Acid. Journal of food science, 75(7), M455-M461.
List of Tables

No. Title Page

1 – Chapter III Antibacterial effect of various plant extracts against E. coli
O157:H7, Listeria monocytogenes, and Salmonella
Typhumurium after 24 hour in broth culture. 57

2 – Chapter III Effect of extracts of rasum made both with and without
tamarind against Listeria monocytogenes and Salmonella
Typhimurium in broth culture. 58

3 – Chapter III Effect of tartaric acid and grape seed extract on three
pathogens in broth culture after 24 hours. 59

4 – Chapter III Effect of tartaric acid and green tea extract on three
pathogens in broth culture after 24 hours. 60

5 – Chapter III Antibacterial effect of Grape Seed and Green Tea extracts
over a range of pH values after 24 h incubation at 37 °C. 61

1 – Chapter IV Inhibitory effect of combinations of various levels of malic
acid and green tea and grape seed extracts on Listeria
monocytogenes when vacuum infused into boneless/skinless
chicken breasts. 81

1 – Chapter V LSmeans estimates of TA*Irradiation interaction on L.
cytogenes levels in raw chicken 96

2 – Chapter V LSmeans of TA * Time interaction on L. monocytogenes
levels on raw chicken 97

3 – Chapter V LSmeans estimates for Time *Irradiation on L.
monocytogenes levels on raw chicken 98

4 – Chapter V Effect of interaction of Time * Irradiation for cooked
samples on L monocytogenes counts 99

5 – Chapter V Effect of interaction between TA * IR on L. monocytogenes
counts for cooked samples 100

6 – Chapter V Effect of interaction between extract level * TA level on
L. monocytogenes for cooked samples 101

1 – Chapter VII Mean scores ± standard error for flavor, texture and overall
impression of marinated boneless/skinless chicken breastsa,b 134
2 – Chapter VII Mean JAR scores for color and tenderness of marinated
boneless/skinless chicken breastsa,b 135