Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage
This study examined the inhibitory effects of varying concentrations of licorice extract on the growth of Paraclostridium bifermentans spores and the quality changes in ready-to-eat (RTE) chicken breast under different storage temperatures. Results indicated significant inhibition (P < 0.05)...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2025-06-01
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| Series: | Food Science of Animal Products |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2025.9240115 |
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| author | Jichao Huang Zimu Li Mengmeng Song Yang Lei Kairan Sheng Tianran Huang Kaichen Zhang Ming Huang |
| author_facet | Jichao Huang Zimu Li Mengmeng Song Yang Lei Kairan Sheng Tianran Huang Kaichen Zhang Ming Huang |
| author_sort | Jichao Huang |
| collection | DOAJ |
| description | This study examined the inhibitory effects of varying concentrations of licorice extract on the growth of Paraclostridium bifermentans spores and the quality changes in ready-to-eat (RTE) chicken breast under different storage temperatures. Results indicated significant inhibition (P < 0.05) of P. bifermentans spore growth at licorice extract concentrations ≥ 12.5 mg/mL, especially in 50 mg/mL. Compared with control group, the shelf life in treatment group (50 mg/mL licorice extract) was nearly prolonged 2-fold when storage at 15 and 20 °C. Furthermore, the Gompertz and Logistic models demonstrated a strong fit (R² > 0.98) with the growth patterns of P. bifermentans spores at 15, 20, and 25 °C. The Ratkowsky model provided a more detailed elucidation of the relationships among temperature, maximum growth rate, and lag phase across varying concentrations of licorice extract. The model results demonstrated that licorice extract significantly (P < 0.05) inhibited the P. bifermentans spore growth in RTE chicken breast during storage. Additionally, compared to control group, the licorice extract-treated RTE chicken breast exhibited significantly lower levels (P < 0.05) of pH value, thiobarbituric acid reactive substances (TBARS) value, and total volatile basic nitrogen (TVB-N) content. Correlation analysis indicated a significant positive correlation (P < 0.01) between the quantity of P. bifermentans spores and the pH value, TBARS value, and TVB-N content when storage at 15, 20, and 25 °C. This study provides a theoretical reference for extending the shelf life and maintaining the quality of RTE chicken breast, offering valuable insights for improving meat safety and quality in industrial processing. |
| format | Article |
| id | doaj-art-377e21b5f04a4ec4a16afdac2b2b8d27 |
| institution | DOAJ |
| issn | 2958-4124 2958-3780 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science of Animal Products |
| spelling | doaj-art-377e21b5f04a4ec4a16afdac2b2b8d272025-08-20T03:05:42ZengTsinghua University PressFood Science of Animal Products2958-41242958-37802025-06-0132924011510.26599/FSAP.2025.9240115Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storageJichao Huang0Zimu Li1Mengmeng Song2Yang Lei3Kairan Sheng4Tianran Huang5Kaichen Zhang6Ming Huang7College of Engineering, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaJiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing 211200, ChinaShandong Riying Food Co., Ltd., Tengzhou 277500, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaThis study examined the inhibitory effects of varying concentrations of licorice extract on the growth of Paraclostridium bifermentans spores and the quality changes in ready-to-eat (RTE) chicken breast under different storage temperatures. Results indicated significant inhibition (P < 0.05) of P. bifermentans spore growth at licorice extract concentrations ≥ 12.5 mg/mL, especially in 50 mg/mL. Compared with control group, the shelf life in treatment group (50 mg/mL licorice extract) was nearly prolonged 2-fold when storage at 15 and 20 °C. Furthermore, the Gompertz and Logistic models demonstrated a strong fit (R² > 0.98) with the growth patterns of P. bifermentans spores at 15, 20, and 25 °C. The Ratkowsky model provided a more detailed elucidation of the relationships among temperature, maximum growth rate, and lag phase across varying concentrations of licorice extract. The model results demonstrated that licorice extract significantly (P < 0.05) inhibited the P. bifermentans spore growth in RTE chicken breast during storage. Additionally, compared to control group, the licorice extract-treated RTE chicken breast exhibited significantly lower levels (P < 0.05) of pH value, thiobarbituric acid reactive substances (TBARS) value, and total volatile basic nitrogen (TVB-N) content. Correlation analysis indicated a significant positive correlation (P < 0.01) between the quantity of P. bifermentans spores and the pH value, TBARS value, and TVB-N content when storage at 15, 20, and 25 °C. This study provides a theoretical reference for extending the shelf life and maintaining the quality of RTE chicken breast, offering valuable insights for improving meat safety and quality in industrial processing.https://www.sciopen.com/article/10.26599/FSAP.2025.9240115chicken breastlicorice extractgrowth modelshelf lifequality change |
| spellingShingle | Jichao Huang Zimu Li Mengmeng Song Yang Lei Kairan Sheng Tianran Huang Kaichen Zhang Ming Huang Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage Food Science of Animal Products chicken breast licorice extract growth model shelf life quality change |
| title | Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage |
| title_full | Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage |
| title_fullStr | Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage |
| title_full_unstemmed | Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage |
| title_short | Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage |
| title_sort | effects of licorice extract on paraclostridium bifermentans spore growth and quality changes in ready to eat chicken breast during storage |
| topic | chicken breast licorice extract growth model shelf life quality change |
| url | https://www.sciopen.com/article/10.26599/FSAP.2025.9240115 |
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