The effect of different Capsicum annuum components on the quality and shelf-life of chicken breast meat

The pericarp of chili pepper contains phenols and alkylamides, which are potential sources of antioxidant compounds. Although these compounds are recognized as primary antioxidants in chili pepper, there is limited knowledge about their use in real food systems. The purpose of this study was to identify and isolate the polyphenol fractions (PF) and alkylamide fraction (AF) from chili pepper and assess their impact on the shelf-life of refrigerated chicken breast meat over a 12-day period with analysis at 4-day intervals. Through the use of HPLC-MS2, 10 polyphenols and 2 alkylamides were identified in both pepper fractions. The study examined four treatments: Control, AF at 30 mg/mL, PF at 1.5 mg/mL, and PF at 6 mg/mL. All treatments significantly reduced the levels of bacteria, such as psychrotrophic, lactic acid, and Pseudomonas spp, as well as yeasts-molds, compared to the control group during the storage period. Additionally, the levels of total volatile basic nitrogen, protein oxidation, and Thiobarbituric acid reactive substance were significantly lower in PF at 6 mg/mL and PF at 1.5 mg/mL treatments compared to those of the control and AF at 30 mg/mL. Furthermore, PF at 6 mg/mL and PF at 1.5 mg/mL had a favorable effect on sensory attributes, with PF at 6 mg/mL significantly improving sensory scores. The findings of this study suggest that using PF as a natural preservative can enhance the shelf-life of chicken breast meat.