Show simple item record

AuthorKaram, Layal
AuthorRoustom, Rayan
AuthorAbiad, Mohamad G.
AuthorEl-Obeid, Tahra
AuthorSavvaidis, Ioannis N.
Available date2018-11-19T10:47:49Z
Publication Date2019-01
Publication NameInternational Journal of Food Microbiology
Identifierhttp://dx.doi.org/10.1016/j.ijfoodmicro.2018.11.008
CitationKaram, Layal. et. al. "Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken" , International Journal of Food Microbiology, 2019, Volume 291, Pages 42-47
ISSN0168-1605
URIhttp://hdl.handle.net/10576/11181
AbstractThe demand for marinated chicken worldwide, is continuously growing. To date, limited data on addition of active components of Essential Oils (EOs) to marinades for chicken preservation are available. The antimicrobial effect of carvacrol and thymol, added at 0.4 and 0.8% v/w to marinated fresh chicken, stored in air and under vacuum packaging (VP), for 21 days at 4 °C, was examined. The samples were monitored for microbiological (total viable count (TVC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Pseudomonas spp., total coliforms, Escherichia coli, yeasts and molds) and sensory attributes (odor characteristics). Our data supports that among the tested microorganisms, Pseudomonas spp., LAB and B. thermosphacta were the most dominant microbiota in the marinated chicken samples. Additionally, the use of active EOs components, especially the higher concentration (0.8% v/w) in combination with VP, retarded the growth of spoilage microbiota and resulted in a significant reduction of about 2.9–3.1 log cfu/g and a microbiological shelf-life extension of marinated chicken by>6 days, as judged by TVC data. Interestingly, the combination of active components of EOs at the lower concentration (0.4% v/w) and packaging (air or vacuum) resulted in a significant sensorial shelf-life extension of 15 and>21 days, as compared to the controls' shelf-life of 9 days. The results of our study demonstrated the potential of the active components, carvacrol and thymol, as natural effective antimicrobial hurdles to control the growth of spoilage microorganisms in marinated chicken meat.
SponsorFaculty of Agricultural and Food Sciences, American University of Beirut
Languageen
PublisherElsevier
SubjectChicken meat Spoilage microorganisms
Essential oils compounds
Marination
Shelf-life extension
Preservation
TitleCombined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken
TypeArticle
Pagination42-47
Volume Number291
ESSN1879-3460
dc.accessType Abstract Only


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record