Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C (Journal article)

Chouliara, E./ Karatapanis, A./ Savvaidis, I. N./ Kontominas, M. G.

The combined effect of oregano essential oil (0.1 % and 1 % w/w) and modified atmosphere packaging (MAP) (30% CO2/70% N-2, and 70% CO2/30% N-2) on shelf-life extension of fresh chicken meat stored at 4 degrees C was investigated. The parameters that were monitored were: microbiological (TVC, Pseudomonas spp., lactic acid bacteria (LAB), yeasts, Brochothrix thermosphacta and Enterobacteriaceae), physico-chemical (pH, TBA, color) and sensory (odor and taste) attributes. Microbial populations were reduced by 1-5 log cfu/g for a given sampling day, with the more pronounced effect being achieved by the combination of MAP and oregano essential oil. TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA) kg(-1) throughout the 25-day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by oregano oil or by MAP. Finally, sensory analysis showed that oregano oil at a concentration of 1% imparted a very strong taste to the product for which reason these lots of samples were not scored. On the basis of sensory evaluation a shelf-life extension of breast chicken meat by ca. 3-4 days for samples containing 0.1 % oregano oil, 2-3 days for samples under MAP and 5-6 days for samples under MAP containing 0.1 % of oregano oil was attained. Thus oregano oil and MAP exhibited an additive preservation effect. (c) 2007 Elsevier Ltd. All rights reserved.
Institution and School/Department of submitter: Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
Keywords: chicken meat,shelf-life extension,oregano oil,modified atmosphere packaging,antimicrobial activity,antibacterial properties,lipid oxidation,carbon-dioxide,poultry meat,lactic-acid,spoilage,storage,growth,vacuum
URI: https://olympias.lib.uoi.gr/jspui/handle/123456789/10102
ISSN: 0740-0020
Link: <Go to ISI>://000247433700008
http://ac.els-cdn.com/S0740002007000044/1-s2.0-S0740002007000044-main.pdf?_tid=3ce3200e2cd5915054e53e3b796d5d94&acdnat=1333039911_d449b01ca68b333d60ac2faced15398a
Publisher: Elsevier
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

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