Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 degrees C: Microbiological and sensory evaluation
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Ημερομηνία
Συγγραφείς
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Elsevier
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Innovative Food Science & Emerging Technologies
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
The present study examined the effect of natural antimicrobials: Ethylenediaminetetraacetate (EDTA), lysozyme, rosemary and oregano oil and their combinations, on the shelf-life of semi cooked coated chicken fillets stored under vacuum packaging (VP), at 4 +/- 0.5 degrees C for a period of 18 days. The treatments of semi cooked coated chicken fillets examined in the present study were the following: Air-packaged (A, control samples), vacuum-packaged (VP), VP with EDTA-lysozyme solution 1.50% w/w, (VP + EL), VP with rosemary oil 0.20% v/w, (VP + R), VP with oregano oil 0.20% v/w, (VP + 0), VP with EDTA-lysozyme solution and rosemary oil (VP + EL + R) and finally VP with EDTA-lysozyme and oregano oil (VP + EL + 0). The shelf-life of the samples was determined using both microbiological and sensory analyses. Among the antimicrobial combinations examined in the present study, the treatments VP + EL + R and VP + EL + 0 were the most effective against the growth of Gram-negative, Gram-positive bacteria, and to a lesser extent on yeasts. Based on both microbiological (TVC data) and sensory (taste attribute) analyses, treatments: VP and VP + 0 gave a shelf life extension of 6 days, whereas treatments VP+EL+R and VP+EL+O produced a shelf-life extension of 7-8 days, as compared to the control samples. Industrial Relevance: The present research has highlighted the use of natural antimicrobial treatment combinations, including: EDTA, lysozyme, rosemary and oregano oil and their combinations, in the extension of shelf-life of semi cooked coated chicken fillets stored under vacuum packaging at 4 degrees C for a period of 18 days. Establishing, the determination of the shelf-life of fresh poultry and products represents a challenge for food companies as poultry meat has a short shelf-life, which causes substantial practical problems for its distribution. Therefore, knowledge of natural preservatives, that can be used as alternatives to chemical additives, that could extend the products' shelf life can have an important economic feedback by reducing losses attributed to spoilage and by allowing the products to reach distant and new markets. This study has shown that combinations of natural antimicrobials can extend the shelf-life of the product. (C) 2009 Elsevier Ltd. All rights reserved.
Περιγραφή
Λέξεις-κλειδιά
semi cooked coated chicken fillets, vacuum packaging, lysozyme, edta, rosemary oil, oregano oil, shelf-life extension, modified atmosphere, listeria-monocytogenes, spoilage microflora, bacterial-growth, breast meat, fresh beef, nisin, poultry, quality
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000274600100025
http://ac.els-cdn.com/S1466856409001155/1-s2.0-S1466856409001155-main.pdf?_tid=508a0ef32035c877039568282baaa96c&acdnat=1333040030_d62274ac826b94fe71c69b9a10cc8b44
http://ac.els-cdn.com/S1466856409001155/1-s2.0-S1466856409001155-main.pdf?_tid=508a0ef32035c877039568282baaa96c&acdnat=1333040030_d62274ac826b94fe71c69b9a10cc8b44
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας