Modeling the Microbial Shelf-Life of Chicken Mince Added Rosemary Extract

Külcü, Duygu Balpetek; Kalkan, Selin

doi:10.1590/1678-4324-2022200801

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 65 • 2022 • https://doi.org/10.1590/1678-4324-2022200801 copy

Modeling the Microbial Shelf-Life of Chicken Mince Added Rosemary Extract

Authorship SCIMAGO INSTITUTIONS RANKINGS

HIGHLIGHTS

The microbiological properties of minced chicken changed with the use of rosemary extract.
A significant increase in shelf-life and quality was achieved depending on the extract concentration.
The use of 1% rosemary extract had a positive effect on the quality parameters.
Storage day and rosemary (Rosmarinus officinalis) extract supplementation dependent microbial values in minced chicken meat can be modelled with values close to 1.

Abstract

Using the non-linear regression model, the present study aims to develop sample mathematical models for the microbial flora by utilization of the antimicrobial effects of rosemary (Rosmarinus officinalis) extracts at different concentrations (0.5, 1, 1.5, and 2%) on the raw chicken mince. For this purpose, 5 experimental groups were established for each plant extract. The samples (100 g each) treated with plant extract at different concentrations were vacuum-packaged under aseptic conditions. The packaged samples were kept in refrigerator (4ºC). The microbiological analyses of (total mesophilic aerobic bacteria, total coliform group bacteria, S. aureus, total yeast-mold, and total psychrophilic bacteria) were performed on 0^th, 1^st, 3^rd, 5^th, 7^th, and 10^th days of storage. When compared to the control group the treatment with RE resulted in a decrease in the microbial numbers by 2.5 log units for TMAB number, by 3.5 log units for S. aureus number, by 3,5 log units for TMY number and by 1.5 log units for TP bacteria on the final day of storage. In establishing the model, the plant extract and storage period were used as variable parameters, whereas the shelf-life was used as output parameter. The changes in shelf-life of raw chicken minces by storage period and extract concentration were modeled, the compliance of obtained mathematical models was tested using Variance Analysis Method (ANOVA) and regression and determination coefficients (R²) were determined. After determining their compliance of models based on R² values, the estimated values and real values were compared. As a result of study, it was determined that R² values of raw chicken mince models by total mesophilic aerobic bacteria, S. aureus, total coliform bacteria, total yeast/mold, and total psychrophilic bacteria during the storage period were found to range between 0.743 and 0.978 and the models representing the microbial change were found to have a high level of compliance.

Keywords:
antimicrobial; chicken mince; rosemary extract; nonlinear regression

	RE (%)	Storage time (Days)
	RE (%)	0	1	3	5	7	10
TMAB	Control	3.49±0.08^aC	4.40±0.21^bA	6.23±0.77^cA	8.03±0.53^dA	8.52±0.43^dC	9.73±0.62^eC
	0.5	3.83±0.02^aE	3.77±0.20^aA	6.47±0.03^bB	8.13±0.58^cA	8.25±0.14^cBC	9.08±0.16^dBC
	1	3.68±0.03^aD	3.45±0.99^aA	6.65±0.09^bC	7.80±0.02^bcA	7.95±0.55^bcBC	8.72±0.75^cB
	1.5	2.17±0.01^aA	3.80±0.33^bA	6.21±0.10^cA	7.35±0.00^eA	7.19±0.09^dA	7.81±0.05^fA
	2	2.39±0.05^aB	3.53±0.05^bA	6.21±0.04^cA	7.61±0.28^eA	7.70±0.02^eAB	7.20±0.00^dA
S. aureus	Control	1.14±0.82^aBC	2.62±0.65^bC	3.88±0.44^cB	5.39±0.46^dC	7.10±0.03^eE	8.86±0.39^fE
	0.5	1.07±0.41^aB	2.03±0.09^bB	4.62±0.18^cC	5.28±0.18^dC	6.64±0.18^eD	7.95±0.23^fD
	1	1.57±0.01^aC	2.00±0.14^aB	3.46±0.20^bB	4.61±0.47^cB	5.81±0.05^dC	7.27±0.13^eC
	1.5	ND^aA	ND^aA	1.16±0.22^bA	2.44±0.40^cA	4.76±0.22^dB	6.47±0.01^eB
	2	ND^aA	ND^aA	1.41±0.21^bA	2.57±0.05^cA	3.13±0.13^dA	5.47±0.04^eA
TC	Control	2.40±1.05^aA	3.20±0.17^aA	5.21±0.25^bA	6.85±0.25^cA	8.58±0.42^dC	9.70±0.13^eC
	0.5	3.60±0.44^aB	3.75±0.12^aC	6.24±0.00^bB	7.61±0.13^cC	8.19±0.05^dC	8.11±0.13^cdB
	1	3.48±0.31^aB	3.70±0.32^aBC	6.11±0.01^bB	7.61±0.04^cC	7.67±0.33^cB	8.11±0.05^cB
	1.5	1.87±0.02^aA	3.40±0.14^bABC	6.01±0.06^cB	7.26±0.11^dB	7.10±0.04^dA	7.38±0.20^dA
	2	1.96±0.03^aA	3.30±0.01^bAB	6.10±0.26^cB	7.39±0.18^deBC	7.66±0.05^eB	7.13±0.01^dA
Mold-Yeast	Control	5.50±0.93^aC	6.81±0.20^bC	6.22±0.12^bA	8.35±0.07^cC	9.17±0.05^dA	9.39±0.03^dB
	0.5	5.66±0.03^aC	5.39±0.02^aB	6.62±0.31^bAB	8.20±0.30^cBC	8.34±0.30^cB	9.18±0.12^dB
	1	5.63±0.11^aC	5.44±0.03^aB	7.14±0.08^bC	7.82±0.21^bcAB	8.39±0.06^cdB	9.05±0.75^dB
	1.5	2.74±0.06^aB	5.28±0.28^bAB	6.72±0.19^cBC	7.84±0.06^eAB	7.38±0.04^dA	7.67±0.12^dA
	2	1.78±0.26^aA	4.93±0.24^bA	6.59±0.08^cAB	7.72±0.03^eA	7.12±0.15^dA	7.42±0.09^deA
TP	Control	5.10±0.10^aA	5.87±0.32^bC	6.43±0.46^bC	7.27±0.13^cC	8.37±0.53^dCD	8.67±0.23^dC
	0.5	5.69±0.04^aC	5.51±0.03^aB	6.36±0.17^bBC	6.45±0.26^bB	8.93±0.07^dD	8.56±0.00^cC
	1	5.71±0.00^aC	5.64±0.02^aB	5.93±0.04^bB	6.66±0.02^cBC	8.03±0.02^dBC	8.67±0.19^eC
	1.5	5.26±0.04^abB	4.67±0.13^aA	5.16±0.34^abA	5.45±0.50^bA	7.39±0.02^cAB	7.81±0.21^cB
	2	5.32±0.00^abB	4.59±0.02^aA	4.98±0.02^abA	5.72±0.15^cA	7.21±0.63^dA	7.06±0.42^dA

Measured values	Regression coefficients						R²
Measured values	a	a₁	a₂	a₃	a₄	a₅
TMAB	3.706	-1.216	1.402	0.353	-0.076	-0.081	0.952
S.aureus	2.643	-1.836	0.751	0.103	-0.005	-0.058	0.961
TC	3.618	-1.170	1.350	0.225	-0.087	0.021	0.968
Yeast and Mold	5.196	-0.296	0.949	-0.358	-0.061	0.049	0.869
TP	5.966	0.106	0.124	-0.332	0.021	-0.039	0.743

		TMAB		S. aureus		TC		Yeast and Mold		TP
Storage time (days )	Concentration (%)	E	P	E	P	E	P	E	P	E	P
0	0.5	3.83	3.19	1.07	1.75	3.60	3.09	5.66	4.96	5.69	5.94
0	1	3.68	2.84	1.57	0.91	3.48	2.67	5.63	4.54	7.71	5.74
0	1.5	2.17	2.68	0.00	0.12	1.87	2.37	2.74	3.95	5.26	5.38
0	2	2.39	2.69	0.00	-0.62	1.96	2.18	1.78	3.17	5.32	4.85
1	0.5	3.77	4.47	2.03	2.47	3.75	4.36	5.39	5.87	5.51	6.06
1	1	3.45	4.09	2.00	1.60	3.70	3.96	5.44	5.48	5.64	5.85
1	1.5	3.80	3.88	0.00	0.78	3.40	3.66	5.28	4.91	4.67	5.47
1	2	3.53	3.85	0.00	0.01	3.30	3.48	4.93	4.16	4.60	4.92
3	0.5	6.47	6.59	4.62	3.87	6.24	6.39	6.62	7.33	6.36	6.44
3	1	6.65	6.12	3.46	2.94	6.11	6.00	7.14	6.99	5.93	6.18
3	1.5	6.21	5.83	1.16	2.07	6.01	5.73	6.72	6.47	5.16	5.77
3	2	6.21	5.72	1.41	1.24	6.10	5.57	6.59	5.77	4.98	5.18
5	0.5	8.13	8.09	5.28	5.23	7.61	7.71	8.20	8.31	6.45	6.98
5	1	7.80	7.55	4.61	4.25	7.61	7.35	7.82	8.01	6.66	6.69
5	1.5	7.35	7.18	2.44	3.31	7.26	7.10	7.84	7.54	5.45	6.23
5	2	7.61	6.98	2.57	2.43	7.39	6.96	7.72	6.89	5.72	5.61
7	0.5	8.25	8.99	6.64	6.55	8.19	8.34	8.34	8.79	8.93	7.70
7	1	7.95	8.36	5.81	5.51	7.67	7.99	8.39	8.55	8.03	7.37
7	1.5	7.18	7.91	4.76	4.51	7.10	7.76	7.38	8.13	7.39	6.87
7	2	7.70	7.64	3.13	3.57	7.66	7.64	7.12	7.53	7.21	6.21
10	0.5	9.80	9.20	7.95	8.45	8.11	7.97	9.18	8.61	8.56	9.09
10	1	8.72	8.45	7.27	7.32	8.11	7.65	9.05	8.44	8.67	8.70
10	1.5	7.81	7.88	6.47	6.24	7.38	7.45	7.67	8.09	7.81	8.14
10	2	7.20	7.48	5.47	5.21	7.14	7.37	7.42	7.57	7.06	7.42

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[1] *Correspondence: duygu.balpetek@giresun.edu.tr Tel.: +90(454) 310 17 40 (D.B.K.).