Effect of Cranberry on Sensory and Bacteriological Quality of Shish Tawook under Chilling Storage

Abstract

Chicken meat is well-thought-out an essential vehicle of foodborne diseases. Consequently, food investigators all over the world have been challenged for seeking safe methods for elimination of food-borne illness from food products of animal origin. Therefore, this study had been carried out to provide an overview about using craneberry as natural preservative for controlling of total aerobic bacterial count and L. monocytogenes in marinated Shish Tawook under chilling storage. Cranberry powder at 50% concentration enhances the flavor, color and tenderness of Shish Tawook samples in compared to control. The results confirmed that adding 50% concentration of cranberry solution significantly (P<0.05) reduce the total aerobic bacterial counts in Shish Tawook samples in compared to adding of cranberry powder or 25% of cranberry solution. adding 50% concentration of cranberry solution significantly (P<0.05) reduce the L. monocytogenes counts in Shish Tawook samples in compared to adding of cranberry powder or 25% of cranberry solution. The results of the current study concluded adding cranberry powder or 25% and 50% cranberry concentrations to Shish Tawook had no adverse effect on the sensory parameters but rather improved those sensory parameters, which led to consumer prefer it. The powder has an inhibitory effect on total aerobic bacterial count to a large extent, protecting the consumer from meat spoilage, while it had a lethal effect on L. monocytogenes, which confirms the safety of the product for human consumption.

Keywords

• Cranberry
• L. monocytogenes
• Total bacterial count
• sensory