Supercritical carbon dioxide (SC-CO2 ) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO2 -treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO2 at 14 MPa and 45°C for 40 min and was stored at 4°C for 0, 3, and 7 days. The obtained results indicated that the treatment with SC-CO2 significantly decreased the total plate count and, yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage, respectively. The values of pH, cooking loss, and water holding capacity were not affected by the treatment. The results revealed that the SC-CO2 -treated samples displayed harder texture, higher lightness and yellowness, and lower redness. In addition, lipid peroxidation of SC-CO2 and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary, the application of SC-CO2 was capable of enhancing the microbial quality and certain physicochemical attributes. However, alteration of certain parameters of SC-CO2 might enhance the overall meat quality.
Recently natural polyphenol compounds (PCs) of plants, gained wide consideration of
scientists, companies and public people because of its unique pharmaceutical and
preservative benefits in the physiological system. They can prevent mortal and serious
diseases such as cancer, cardiovascular and Alzheimer. However, defining a suitable
source of PCs and their proper, economic and efficient extraction method are still a
challenge. The aim of this study was to review PCs as an important antioxidant, the
significance of pomegranate as a source of natural PCs and its application in meat and
meat product. This study also covers different types of PCs extraction methods such as
solid-liquid extraction (SLE) method as a conventional extraction which using Soxhlet
apparatus and several solvents and advanced methods such as microwave-assisted
extraction (MAE), supercritical fluid extraction (SFE), accelerated solvent extraction
(ASE), ultrasound-assisted extraction (UAE) and high hydrostatic pressure extraction
(HHPE). Simple and developed analytical method of PCs is also reviewed in the study.
SLE method is an easy and simple method but, it uses lots of chemicals and is not
suitable for all kinds of PCs extraction. UAE is using for quick extraction PCs, SFE is green
extraction method uses less solvent and have a good result but it needs high
technology. ASE method is a proper alternative for Soxhlet extraction method for its
quick result. MAE method has high extraction result but is not suitable for some
thermolabile PCs. Several parts of pomegranate showed antioxidant and antimicrobial
traits for shelf life extension of meat and meat product. Pomegranate peel is the
strongest antioxidant followed by pomegranate juice and seed. Pomegranate peel
prolonged chilled chicken meat shelf live up to three weeks.