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- Title
Effect of linalool and piperine on chicken meat quality during refrigerated conditions.
- Authors
Hussein, K.N.; Friedrich, L.; Pinter, R.; Németh, Cs.; Kiskó, G.; Dalmadi, I.
- Abstract
This study was conducted to evaluate the effect of bioactive compounds (BACs): linalool (LIN) and piperine (PIP) on chicken meat characteristics. The meat was treated with 500, 1000 ppm of BACs, vacuum packaged and stored at 4 °C for 8 days. Physicochemical characteristics, lipid oxidation (thiobarbituric acid reactive substances, TBARS), microbiological status, and sensorial (electronic-nose based) properties were investigated. Both BACs significantly increased the redness (a*) and chroma (C*) values in meat compared to increased lightness (L*) and higher TBARS in control. Although both BACs showed overlapping aroma profile, the E-nose was able to distinguish between the different meat groups. LIN with various dilution ratios, particularly 1:10 (v:v), showed in vitro growth inhibition against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Bacillus cereus, concomitantly Listeria monocytogenes required 1:80 (v:v) to be inhibited, and no inhibition was detected for Pseudomonas lundensis. In contrast, PIP at different dilutions did not exhibit inhibitory activity. Regarding aerobic mesophilic counts (AMC), less than 7 log CFU g−1 were recorded except for control showing higher log. Both BACs have potential to improve quality characteristics and increase the shelf life of meat and meat products.
- Subjects
LINALOOL; ANTIMICROBIAL preservatives; STORAGE of food poultry; PATHOGENIC bacteria; BACILLUS cereus; MEAT analysis; MEAT quality; LISTERIA monocytogenes; SALMONELLA typhimurium; SPOILAGE of food poultry; BIOACTIVE compounds
- Publication
Acta Alimentaria, 2019, Vol 48, Issue 4, p431
- ISSN
0139-3006
- Publication type
Article
- DOI
10.1556/066.2019.48.4.4