Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C
Φόρτωση...
Ημερομηνία
Συγγραφείς
Chouliara, E.
Karatapanis, A.
Savvaidis, I. N.
Kontominas, M. G.
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
Food Microbiology
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
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.
Περιγραφή
Λέξεις-κλειδιά
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
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000247433700008
http://ac.els-cdn.com/S0740002007000044/1-s2.0-S0740002007000044-main.pdf?_tid=3ce3200e2cd5915054e53e3b796d5d94&acdnat=1333039911_d449b01ca68b333d60ac2faced15398a
http://ac.els-cdn.com/S0740002007000044/1-s2.0-S0740002007000044-main.pdf?_tid=3ce3200e2cd5915054e53e3b796d5d94&acdnat=1333039911_d449b01ca68b333d60ac2faced15398a
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