Metabolomics profiling and antibacterial activity of fermented ginger paste extends the shelf life of chicken meat

Fermented ginger paste is a traditional condiment in South East Asia used to marinate meat to extend the shelf life and improve the taste. The present study aimed to determine the metabolomics profile of fermented ginger and the effects on the shelf life of chicken meat. Sterilised chicken meat slices were marinated using the fermented and fresh ginger paste and incubated at 8 °C to determine the effects on the microbial growth. The bioactive metabolites were identified using 1H NMR based analysis. The results demonstrated that fermentation significantly (p˂0.05) increased the antibacterial activity of the ginger paste against Salmonella enterica serotype Typhimurium (97%), Listeria monocytogenes (97%) and Staphylococcus aureus (100%), with the microbial load significantly (p < 0.05) reducing to 4.0 and 4.5 Log10 CFU g−1 in the chicken meat slices marinated in fermented ginger. Fermented ginger paste significantly reduced the pH value, moisture content and water activity of chicken meat slices after the incubation for 2 days at 8 °C. A total of 25 metabolites were identified in the fermented ginger paste. These results revealed the potential application of fermented ginger paste to enhance the safety of chicken meat via reducing the microbial load.