THE EFFECT OF DIFFERENT MARINADES ON THE MICROBIAL SHELF LIFE OF CHICKEN MEAT

Abstract

The aim of the work was to evaluate the microbiological quality of chicken meat after treatment with various marinades in combination with vacuum packaging. The samples were stored at 4°C. The samples were treated with lemon marinade with rosemary, mustard-honey, greek and sweet and sour marinades. The samples were divided into two groups - aerobically packaged and vacuum packaged samples. Total viable counts (TVC), coliform bacteria (CB), lactic acid bacteria (LAB), and Pseudomonas spp. were determined on days 0, 1, 7, and 14. Identification of microorganisms isolated from the meat samples was performed using MALDI-TOF MS Biotyper technology. At the end of the storage period, the highest TVC value (6.14 log CFU/g) was observed in the aerobically packaged control samples, whereas the lowest TVC (4.86 log CFU/g) was recorded in samples treated with a sweet-and-sour marinade combined with vacuum packaging. The highest number of CB was 2.88 CFU/g in the aerobically packaged control group, in marinated vacuum-packed samples, CB values ​​were less than 1 CFU/g. The highest number of LAB was 3.50 log CFU/g in the samples treated with greek marinade in combination in vacuum packaging, and the lowest number of LAB was 2.37 log CFU/g in the samples treated with mustard honey marinade with vacuum packaging. Bacteria of the genus Pseudomonas were detected only in the aerobically control group. The most frequently isolated species was Hafnia alvei, followed by Lacticaseibacillus rhamnosus. The high prevalence of Hafniaceae (25.65%) and Enterobacteriaceae (19.66%) suggests the presence of spoilage-associated microorganisms, which can negatively impact meat quality. These results emphasize the importance of effective preservation strategies and hygiene measures to ensure the safety and shelf life of marinated poultry products.