Microbial counts, lipid oxidation, and phenolic compound dynamics in minced chicken enriched with plant powders

Minced chicken is susceptible to microbial spoilage and lipid oxidation. This study aimed to assess microbial counts, lipid oxidation, and phenolic compound dynamics in minced chicken enriched with selected plant powders (garlic, apple, and pomace powders of tomato, rhubarb, blackcurrant, chokeberry, rowan berry), focusing on their interrelationships during refrigerated storage. The counts of aerobic mesophilic microorganisms, Pseudomonas spp., yeasts and moulds in powder-enriched samples were approximately 1 log unit lower than in the control, suggesting a potential extension of shelf life from 4 to 6–8 days based on microbiological spoilage thresholds. Rhubarb pomace powder showed a statistically significant inhibitory effect on microbial growth (p < 0.05). The relative contents of phenolic compounds increased during the first 8 days of storage, coinciding with the period of inhibited microbial growth, and then decreased at later stages. Berry pomace powders resulted in lower lipid oxidation, whereas garlic powder showed increased oxidation, indicating a trade-off between microbial inhibition and oxidative stability. Overall, the results indicate that the antimicrobial activity of the powders and their effects on oxidative processes in minced chicken may be associated with phenolic composition and its changes during storage, suggesting links between these processes. These findings support the use of plant-derived powders, including pomace powders, to improve the microbial and oxidative stability of minced chicken.