Combined effects of encapsulated raspberry powder and phosphate on the lipid oxidation, microbiological properties and shelf life of modified atmosphere packaged chicken nuggets during chilled storage

1. Further-processed poultry products, such as chicken nuggets, are susceptible to rapid lipid oxidation and microbial spoilage. Natural ingredients from various plants or fruits may contribute to improving the quality and extending the shelf life of meat products. In the present study, the use of encapsulated raspberry powder (ERP; control, 0.5%, 1.0%) in chicken nugget production with and without phosphate (0.0%, 0.3%) and its effects on chemical composition, lipid oxidation, microbial quality and shelf life were examined.2. Phosphate and ERP had effects on chemical composition and a_w; (<i>p</i> < 0.01). During storage, the ratio of O₂ and N₂ increased and the amount of CO₂ decreased (<i>p</i> < 0.05), but the increase in samples with 1.0% ERP addition was lower than in the control and 0.5% groups.3. Both the use of ERP (<i>p</i> < 0.01) and phosphate (<i>p</i> < 0.01) for nugget production prevented lipid oxidation. The lowest was determined in samples containing phosphate + 1.0% ERP (<i>p</i> < 0.05) during storage. However, the TBARS values were within acceptable limits (<1 mg MDA/kg) for all the samples with 0.5% and 1.0% ERP added with phosphate.4. The counts of total aerobic mesophilic bacteria decreased depending on the level of ERP added to the nugget composition (<i>p</i> < 0.01). Counts only exceeded 6 log CFU/g in the control samples on the 120^th day of storage. <i>Salmonella</i> spp. and <i>Listeria monocytogenes</i> were negative in all nugget samples during storage. The counts of <i>Enterobacteriaceae</i> were below the detectable limit (<2.0 log CFU/g) during storage.