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Valorization of dairy and fruit/berry industry by-products to sustainable marinades for broilers’ wooden breast meat quality improvement

2024Journal article Open access
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dc.contributor.authorKlementaviciute, Jolita
dc.contributor.authorZavistanaviciute, Paulina
dc.contributor.authorKlupsaite, Dovile
dc.contributor.authorRocha, João Miguel
dc.contributor.authorGruzauskas, Romas
dc.contributor.authorViskelis, Pranas
dc.contributor.authorAouad, Noureddine El
dc.contributor.authorBartkiene, Elena
dc.date.accessioned2024-05-22T15:47:42Z
dc.date.available2024-05-22T15:47:42Z
dc.date.issued2024
dc.description.abstractThe study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate (MP) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu) with the addition of apple (ApBp) and blackcurrant (BcBp) processing by-products. The microbiological and acidity parameters of the fermented marinades were evaluated. The effects of marinades on the microbiological, technical, and physicochemical properties of meat were assessed following 24 and 48 h of WBM treatment. It was established that LAB viable counts in marinades were higher than 7.00 log10 colony-forming units (CFU)/mL and, after 48 h of marination, enterobacteria and molds/yeasts in WBM were absent. Marinated (24 and 48 h) WBM showed lower dry-matter and protein content, as well as water holding capacity, and exhibited higher drip loss (by 8.76%) and cooking loss (by 12.3%) in comparison with controls. After WBM treatment, biogenic amines decreased; besides, the absence of spermidine and phenylethylamine was observed in meat marinated for 48 h with a marinade prepared with Lu. Overall, this study highlights the potential advantages of the developed sustainable marinades in enhancing the safety and quality attributes of WBM.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods13091367pt_PT
dc.identifier.eid85192736600
dc.identifier.issn2304-8158
dc.identifier.pmcPMC11083194
dc.identifier.pmid38731738
dc.identifier.urihttp://hdl.handle.net/10400.14/45234
dc.identifier.wos001219844300001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectApple by-productspt_PT
dc.subjectBlackcurrant by-productspt_PT
dc.subjectBroilers’ wooden breast meatpt_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectMarinadespt_PT
dc.subjectMeat qualitypt_PT
dc.subjectMilk permeatept_PT
dc.titleValorization of dairy and fruit/berry industry by-products to sustainable marinades for broilers’ wooden breast meat quality improvementpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue9pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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