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- Title
Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage.
- Authors
HUSSEIN, KHABAT NOORI; FRIEDRICH, LÁSZLÓ; KISKÓ, GABRIELLA; AYARI, EMNA; NÉMETH, CSABA; DALMADI, ISTVÁN
- Abstract
The effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up to 8 days. Physicochemical characteristics, lipid oxidation, microbiological status, sensorial electronic-nose based properties were examined. AITC, particularly 1000 ppm, showed greater activity than CARV and resulted in colour changes, accumulative odour production, triggered reduction in the growth of Pseudomonas lundensis, Staphylococcus aureus, and Bacillus cereus and 3 log10 CFU/g reduction in aerobic mesophilic counts. However, CARV was more active in increasing chroma properties and reducing the growth of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium. Concomitantly, 500 ppm CARV showed greater activity than AITC in controlling lipid oxidation and protecting the colour changes. Therefore, both AITC and CARV possess great potential to extend the shelf life of meat and meat products.
- Subjects
CARVACROL; BACILLUS cereus; ESCHERICHIA coli O157:H7; LISTERIA monocytogenes; SALMONELLA typhimurium; VACUUM packaging; CHICKEN as food
- Publication
Czech Journal of Food Sciences, 2019, Vol 37, Issue 6, p417
- ISSN
1212-1800
- Publication type
Article
- DOI
10.17221/80/2019-CJFS