Combined effect of carvacrol and high hydrostatic pressure on quality attributes of chicken meat during refrigerated conditions

The application of hurdle approach using high hydrostatic processing (HHP) with bioactive compounds (BACs) to preserve meat quality is promising due safety, improved well-being, and easier acceptance by customers compared the use synthetic preservatives. This study was designed investigate influence natural phenolic BAC carvacrol (CARV) at 500 1000 ppm combined HHP(300 600MPa) on attributes chicken after being vacuum-sealed kept 4 ± 0.5 °C for 28 days. HHP showed a significantly higher pH rate (P<0.05), increased L* b* value, decreased a* values, reduction in water holding capacity (WHC) unpressurized control with/without CARV. Reduction thiobarbituric acid reactive substances (TBARS) indexes perceived supplemented CARV, low level (300 HHP) whereas lipid oxidation witnessed 600 MPa. At day 28, an increase aerobic mesophilic counts (AMCs) observed all samples. However, reductions about 0.6, 0.8, 1.1 log AMCs were seen treated 600HHP-No HHP300-CARV ppm, 600HHP-CARV respectively. Furthermore, despite overlapping aroma pattern between containing CARV groups, electronic nose able discriminate from samples subjected HHP. current results demonstrate that addition conservation effects less oxidative deterioration fresh during chilling storage. Keywords: Bioactive compounds; High processing; Chicken meat; Lipid oxidation; Microbiological properties