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Chicken breast muscle was treated with rosemary extract combined with ɛ-polylysine, and its quality was assessed throughout 10 days during refrigerated storage. Characteristics of peroxide value, thiobarbituric acid, total volatile basic nitrogen, K value, pH, color, sensory, and bacteriological were all periodically analyzed. Rosemary extract plus ɛ-polylysine treatment effectively improved physicochemical and sensory quality parameters, and reduced microbial growth as compared with rosemary extract or ɛ-polylysine alone or the control. Therefore, the treatment of rosemary extract combined with ɛ-polylysine could be a promising method of extending shelf life and maintaining storage quality of chicken breast muscle during refrigerated storage.
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Feng et al. (2016) studied this question.
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