International Journal of Environmental Research and Public Health · 5 authors, 2 centres
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This study evaluated apple juice as a natural marinade for broiler chicken breast meat, comparing it to lemon juice and a mixture of both. Marinating with apple juice, alone or combined with lemon juice, improved tenderness, sensory properties, and microbiological safety while reducing pH. The findings support apple juice as a viable natural alternative to synthetic marinade additives in poultry processing.
**Background:** Marinating is a traditional method to enhance sensory properties, tenderness, and microbiological safety of meat. Consumers increasingly prefer natural food additives over synthetic ones (e.g., phosphates, nitrites). Apple juice is widely available and rich in organic acids (mainly α-malic acid), polyphenols, and vitamins, but is underutilized as a marinade. Lemon juice is commonly used for its preservative and sensory benefits. This study aimed to assess apple juice as a marinade for poultry meat, alone and in combination with lemon juice, compared to lemon juice alone and unmarinated controls.
**Methods:** Breast muscles (musculus pectoralis) from 25-day-old ROSS 308 broiler chickens (n=120, average weight 180±50 g) were obtained from a local abattoir in Poland. Samples were divided into four groups (n=30 each): control (C, unmarinated), apple juice (AJ, 100% pressed ecological apple juice, pH 3.44±0.02), apple-lemon juice mixture (AJL, 1:1 ratio, pH adjusted to 3.44), and lemon juice (LJ, diluted lemon juice, pH 2.60±0.01). Marinating was static at 4°C for 12 h in a 1:1 meat-to-marinade ratio. Samples were roasted in a steam convection oven at 180°C to an internal temperature of 78°C±2°C. Technological parameters measured included pH (HI 99,163 pH-meter), color (CIE LAB L*a*b* using Konica Minolta Chrome Meter CR 400), tenderness (Warner-Bratzler shear force using Zwick/Roell BT1-FR1.OTH.D14), cooking losses, and marinade absorption. Sensory evaluation was conducted by a trained panel of 10 women (aged 29–62) using a 5-point scale for odor, flavor, juiciness, tenderness, and overall desirability. Microbiological analyses quantified mesophilic aerobic microorganisms (MAM), Enterobacteriaceae, and Pseudomonas counts. Bacterial identification was performed using MALDI-TOF MS Biotyper (Bruker Daltonik). Statistical analysis used ANOVA with Tukey's test (α=0.05).
**Key Results:** Marinade absorption was significantly higher (p<0.05) in LJ and AJL groups compared to AJ. All marinated groups had significantly lower pH than controls, with the greatest reduction in LJ (pH decrease of 0.04). Lemon juice marinades (LJ and AJL) significantly increased lightness (L*) and decreased redness (a*) in both raw and roasted products compared to AJ and controls. Apple juice marinades (AJ and AJL) significantly increased yellowness (b*). All marinated raw products showed significantly lower shear force (better tenderness) than controls; after roasting, all marinated products remained more tender than unmarinated. No significant differences in cooking losses were observed among marinated groups. Sensory evaluation showed that AJL had the highest flavor desirability and overall desirability, while AJ had the most desirable aroma. Microbiologically, MAM counts ranged from 0.00 log cfu/g (roasted marinated samples) to 2.60 log cfu/g (raw AJ). Enterobacteriaceae ranged from 0.00 (roasted marinated) to 1.63 log cfu/g (raw LJ). Pseudomonas ranged from 0.00 (raw AJL and roasted marinated samples) to 1.85 log cfu/g (raw LJ). A significant antimicrobial effect was observed in all marinated groups versus controls. MALDI-TOF MS identified 128 isolates from raw samples and 12 from roasted samples, spanning 7 families, 15 genera, and 29 species. The most common species were Escherichia coli (20 isolates), Hafnia alvei (14), Serratia fonticola (10), and Serratia liquefaciens (9). The Enterobacteriaceae family dominated with 11 species.
**Clinical Implications:** Apple juice, alone or combined with lemon juice, is an effective natural marinade that improves tenderness, sensory acceptability, and microbiological safety of poultry meat. This offers an alternative to synthetic additives (phosphates, nitrites, citric acid) in the meat industry. The mixture of apple and lemon juice was particularly effective for flavor and microbial reduction. These findings support the development of value-added, microbiologically safe convenience poultry products using natural fruit-based marinades, which may benefit both consumer health and industry sustainability.