Purpose: The object of this study was to investigate the effects of commercial marinade seasoning and cultured sugar/vinegar blend on C. jejuni and S. Typhimurium populations as well as on tenderness of precooked chicken breast during frozen and refrigerated storage at retail market.
Methods: Precooked chicken breasts were inoculated with C. jejuni and S. Typhimurium, which were treated with 3% cultured sugar/vinegar blend with and without 0.6% polishrub seasoning containing herb 32%, vacuum packaged and stored at 4 and 10°C. In addition, the shear force of precooked chicken breast treated with different antimicrobial treatments was measured after samples were subjected to 3 freeze-thaw cycles and refrigerated storage.
Results: Survival or growth curves of C. jejuni and S. Typhimurium were fitted well to Baranyi model. The greatest survival of C. jejuni was observed in nontreated precooked chicken breast storage at 4°C. At 10°C, the survival of C. jejuni and growth of S. Typhimurium on precooked chicken breast treated with 3% cultured sugar/vinegar blend, and 0.6% seasoning plus 3% cultured sugar/vinegar blend was more significantly inhibited than 0.6% seasoning alone. In addition, the 3% cultured sugar/vinegar blend improved tenderness of precooked chicken breasts during frozen and refrigerated storage.
Significance: The mixture of 0.6% seasoning 3% cultured sugar/vinegar blend can be used as an extra hurdle technique to control the survive or growth of C. jejuni and S. Typhimurium. The cultured sugar and vinegar can be applied in manufacturing of natural and organic precooked chicken products to improve the microbial safety and quality of precooked chicken products.