Effect of mixed spices in lemon glass marinade cuisine on changes in chemical physical and microbiological quality of ready-to-cook Thai indigenous chicken meat during chilled storage

Abstract

The effects of spices on chemical, physical and microbiological quality of ready-to-cook Thai indigenous chicken meat were investigated during storage at 4oC for 15 days. The spices used with marinade ingredient (soya sauce, oyster sauce, sugar and salt) were lemon glass, black pepper, garlic, coriander root and mixed spices. Non-marinated chicken meat (control 1) and marinated only ingredients (control 2) were used as control treatments. The qualities of ready-to-cook chicken meat that were evaluated were shear force, % drip loss, surface color (L*, a*, b*), lipid oxidation (TBARS), myoglobin oxidation (% metmyoglobin) and microbial growth. Effects of spices on shear force and % drip loss were not significantly different (P>0.05) but they efficiently reduced lipid oxidation and microbial growth of chicken meat. Mixed spices significantly reduced oxidation of lipid (P0.05). However, marinade at 12.5% (w/w) showed high efficiency in inhibiting deterioration of ready-to-cook chicken meat.

Keywords

• spices
• ready to cook chicken meat
• indigenous chicken
• marinade
• quality and shelf life