The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging
| Autor: | Czeslav Puchalski, Jana Hutková, Simona Kunová, Miroslava Kačániová, Peter Haščík, Margarita Terentjeva, Jana Petrová, Martin Mellen, Juraj Čuboň, Rafal Kordiaka, Attila Kántor, Maciej Kluz |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Preservative
Gram-positive bacteria vacuum lcsh:TX341-641 Vacuum packing Shelf life law.invention chemistry.chemical_compound 0404 agricultural biotechnology law Food science bacteria Essential oil biology Food preservation EDTA 04 agricultural and veterinary sciences chicken breast caraway and anise essential oils Antimicrobial biology.organism_classification 040401 food science Lactic acid chemistry lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Potravinarstvo, Vol 10, Iss 1, Pp 132-138 (2016) |
| ISSN: | 1337-0960 |
| Popis: | The effect of caraway (CEO) and anise (AEO) essential oils as well as vacuum packaging (VP) in extending of the shelf life of fresh chicken breast meat stored at 4 °C was investigated. CEO and AEO were used at concentrations 0.2% v/w with and without VP. Microbiological properties of chicken breast meat were monitored over a 16 day period. The microbiological parameters as the anaerobic plate count (AC), Enterobacteraceae, lactic acid bacteria and Pseudomonas spp. counts were detected. The anaerobic plate counts ranged from 2.77 log cfu.g-1 in all tested group on 0 day to 5.45 log cfu.g-1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 3.20 log cfu.g-1 in all tested group on 0 day to 4.75 log cfu.g-1 on 16 day in control group stored in air condition. Enterobacteriaceae counts ranged from 0.00 to 4.25 log cfu.g-1 on 16 day in control group stored in air condition. The number of Pseudomonas spp. ranged from 0.00 log cfu.g-1 in all tested group on 0 day to 2.65 log cfu.g-1 on 16 day in control group stored in air condition. Statistically significant differences (P≤0.001) were found among tested group in all tested microorganisms. Among the antimicrobial combination treatments were examined in the study, the as application of vacuum packaging, EDTA, and essential oils were the most effective against the growth of lactic acid bacteria and Enterobactericeae and to a less extent on anaerobic plate count. The results of this present study suggest the possibility of using the essential oil of caraway and anise as natural food preservatives and potential source of antimicrobial ingredients for chicken breast meat. |
| Databáze: | OpenAIRE |
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