Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets

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Kahraman T., Issa G., Bingol E. B., Kahraman B., Dumen E.

Brazilian Journal of Microbiology, cilt.46, sa.2, ss.591-599, 2015 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 2
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1590/s1517-838246220131201
  • Dergi Adı: Brazilian Journal of Microbiology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.591-599
  • Anahtar Kelimeler: rosemary, essential oil, modified-atmosphere packaging, poultry, pathogens, ROSMARINUS-OFFICINALIS L., ANTIMICROBIAL ACTIVITY, SHELF-LIFE, MICROBIOLOGICAL QUALITY, LIPID OXIDATION, LISTERIA-MONOCYTOGENES, CHEMICAL-COMPOSITION, PLANT-EXTRACTS, ANTIOXIDANT, COLOR
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • İstanbul Üniversitesi-Cerrahpaşa Adresli: Hayır

Özet

© 2015, Sociedade Brasileira de Microbiologia.The effect of rosemary (Rosmarinus officinalis L.) essential oil (REO) and modified-atmosphere packaging (MAP) on the survival of certain pathogens (Salmonella Typhimurium and Listeria monocytogenes) in poultry fillets and on their meat quality during 7 days of refrigerated storage were investigated. Because REO at 0.05% and 0.1% had weak antibacterial activity and REO at 0.3%, 0.5% and 1.0% imparted unacceptable organoleptic properties, only REO at 0.2% was used to treat the poultry meat. The results showed that adding 0.2% REO to poultry fillets did not reduce the size of the population of S. Typhimurium and L. monocytogenes. However, REO treatment significantly decreased the L* (lightness) value and increased the a* (redness) value of stored fillets, and adding REO in combination with MAP reduced the level of lipid oxidation. In conclusion, in a suitable combination, REO can be applied to improve the quality of meat, but further studies should be conducted to determine the appropriate commercial level for different meat products.