Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C
In: Food Microbiology, Jg. 24 (2007-09-01), S. 607-617
Online
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Zugriff:
The combined effect of oregano essential oil (0.1% and 1% w/w) and modified atmosphere packaging (MAP) (30% CO2/70% N2 and 70% CO2/30% N2) 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.
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Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C
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Autor/in / Beteiligte Person: | Chouliara, E. ; Kontominas, Michael G. ; Karatapanis, Andreas E. ; Savvaidis, Ioannis N. |
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Zeitschrift: | Food Microbiology, Jg. 24 (2007-09-01), S. 607-617 |
Veröffentlichung: | Elsevier BV, 2007 |
Medientyp: | unknown |
ISSN: | 0740-0020 (print) |
DOI: | 10.1016/j.fm.2006.12.005 |
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