Effects of different packaging method on oxidation stability and tenderness of chicken breast injected with different types of kiwifruit during storage

This study aimed to investigate the antioxidant and protease activities of red kiwifruit (RK), green kiwifruit (GRK), and gold kiwifruit (GOK) and determine the effects of various packaging methods on the quality of chicken breast injected with various kiwifruit types during storage. The physicochemical and textural properties of chicken breasts containing various kiwifruit types were evaluated. Chicken breasts were injected with brine solution containing 5% kiwifruit powder, and their product quality was measured every 3 days until day 9. GOK and RK addition to chicken breast delayed oxidation during storage. Adding GOK and GRK to chicken breast was found to increase tenderness. Modified-atmosphere packaging (MAP) delayed microbial growth more effectively than over-wrap packaging (OWP). These findings suggest that the combination of GOK and MAP potentially extends shelf-life without deteriorating quality. Oven-dried gold kiwifruit has a tenderising effect on chicken breast meat and modified-atmosphere packaging (MAP) does not cause the over-tenderisation of kiwifruit-infused chicken breast meat during storage. image