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Research Article | Open Access

Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage

Jichao Huang1,§, Zimu Li2,§, Mengmeng Song2, Yang Lei2, Kairan Sheng2, Tianran Huang3, Kaichen Zhang4, Ming Huang2( )
College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing 211200, China
Shandong Riying Food Co., Ltd., Tengzhou 277500, China

§These authors contributed equally to this article.

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Abstract

This study examined the inhibitory effects of varying concentrations of licorice extract on the growth of Paraclostridium bifermentans spores and the quality changes in ready-to-eat (RTE) chicken breast under different storage temperatures. Results indicated significant inhibition (P < 0.05) of P. bifermentans spore growth at licorice extract concentrations ≥ 12.5 mg/mL, especially in 50 mg/mL. Compared with control group, the shelf life in treatment group (50 mg/mL licorice extract) was nearly prolonged 2-fold when storage at 15 and 20 °C. Furthermore, the Gompertz and Logistic models demonstrated a strong fit (R² > 0.98) with the growth patterns of P. bifermentans spores at 15, 20, and 25 °C. The Ratkowsky model provided a more detailed elucidation of the relationships among temperature, maximum growth rate, and lag phase across varying concentrations of licorice extract. The model results demonstrated that licorice extract significantly (P < 0.05) inhibited the P. bifermentans spore growth in RTE chicken breast during storage. Additionally, compared to control group, the licorice extract-treated RTE chicken breast exhibited significantly lower levels (P < 0.05) of pH value, thiobarbituric acid reactive substances (TBARS) value, and total volatile basic nitrogen (TVB-N) content. Correlation analysis indicated a significant positive correlation (P < 0.01) between the quantity of P. bifermentans spores and the pH value, TBARS value, and TVB-N content when storage at 15, 20, and 25 °C. This study provides a theoretical reference for extending the shelf life and maintaining the quality of RTE chicken breast, offering valuable insights for improving meat safety and quality in industrial processing.

Keywords

chicken breastlicorice extractgrowth modelshelf lifequality change

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Food Science of Animal Products
Volume 3 Issue 2,
June 2025
Article number: 9240115
DOI: 10.26599/FSAP.2025.9240115
Cite this article:
Huang J, Li Z, Song M, et al. Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage. Food Science of Animal Products, 2025, 3(2): 9240115. https://doi.org/10.26599/FSAP.2025.9240115

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Received: 10 December 2024
Revised: 27 December 2024
Accepted: 13 January 2025
Published: 24 March 2025
© Beijing Academy of Food Sciences 2025.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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