Food Science & Technology
Project manager(s): 
Financial supporter: 
Iran National Science Foundation

Diseases caused by the consumption of food which contaminated with pathogens are one of the most important issues related to public health. To reduce the economic losses and the dangers of life caused by microbial pathogens, the use of natural substances such as antimicrobial agents is an effective approch to control the presence of these factors and to increase the shelf life of processed foods. Among these compounds, extracts derived from plant sources have anti-microbial properties and act as antimicrobial agents. In this research, chicken carcasses in slaughterhouse were divided into two groups of control and three treatment groups with concentrations of 2, 4 and 6% (v / w) of pomegranate and grape waste (pomace) extracts for 5 minutes in chiller (immersed) containing and without extracts. The samples were kept 1 4 C and analysed at 3-days interval for microbial tests (total bacterial count, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella enteritidis), Total Volatile Nitrogen (TVN) and sensory attributes (color, flavor, odor, and overall acceptability) . the data were evaluated and compared for the analysis of data from disintegration The two-way variance was used to compare the meanings of Duncan's multi-domain test. The results showed that chicken carcasses treated with different concentrations of pomegranate and grape waste extract compared to control samples had lower bacterial count and less TVN. Application of pomegranate and grape waste extract in chiller in chicken slaughterhouse, after 6 days of storage, reduced 1.91 and 1.89 Log CFU/gr in total microbial load compared to control carcasses, respectively. Treatment with 60 grams per liter of pomegranate and grape waste extracts after 6 days of storage reduced 10 to 7 mg /100 TVN in chicken carcasses, respectively too. The analysis of sensory attributes showed that the addition of pomegranate and grape waste extracts on the sensory properties of poultry carcasses had no adverse effect on consumer's views. Adding 60 gr/ liter of these materials after 6 days of storage significantly contribute better overall acceptability in the treated than control samples(P 0.05). Adding this amount of extract between control and treatment samples did not show any significant differences in color index (P 0.05), but there was a significant difference in the texture and taste of treated samples with control (P 0.05). The application of pomegranate and grape waste extract in chiller at the chicken slaughterhouse could delay the microbial and chemical spoilage by maintaining the chemical, physical and sensory quality of the chicken carcasses and increasing its shelf life in cold storage and as a preservation approach. Also, the quality of the chicken carcasses at the cold chain, retail marketing and distribution will be maintained.‎