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

 
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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 degrees C (EN)

Chouliara, E. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Chouliara, E. (EN)

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. (EN)

chicken meat (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Food Microbiology (EN)

2007

<Go to ISI>://000247433700008

Elsevier (EN)



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