Effects of Different Natural Antimicrobial Agents on Marinated Chicken Breast during Storage at Different Temperatures

Abstract

CPE, OPE, and their combination with calcium lactate were the most effective in the prevention of total aerobic bacteria growth during storage. Therefore, these marinades could be used as natural preservations to extend the shelf life of chicken breast. Furthermore, these marinades resulted in enhanced stability of meat color over time. However, the sensory attributes of CPE and OPE marinades may be objectionable and the use of effective methods or modified formulations to overcome this, while maintaining the desirable effects, may be required.