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Preservation of chicken breast meat treated with thyme and balm essential oils
- Source :
- Journal of food science 75 (2010): M528–M535., info:cnr-pdr/source/autori:Fratianni, F.; De Martino,L.; Melone, A.; De Feo,V.; Coppola,R.; Nazzaro,F./titolo:Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils/doi:/rivista:Journal of food science/anno:2010/pagina_da:M528/pagina_a:M535/intervallo_pagine:M528–M535/volume:75
- Publication Year :
- 2011
-
Abstract
- The present study evaluated the effects of thyme and balm essential oils on the 3-wk storage of fresh chicken breast meat at 4 °C. Thyme and, to a lesser extent, balm essential oils reduced DPPH (2,2-diphenyl-1-picrylhydrazyl) radical formation in the meat (25% to 30% and 20%, respectively). Treatment with the 2 essential oils also limited lipid peroxidation and the deterioration of sarcoplasmic proteins, helping to preserve the meat even after 2 wk of storage. Thyme and balm essential oils decreased the natural microflora present in the meat; total microbial content decreased down to 50% in comparison to the control samples. In addition, a clear effect on lactic acid bacterial growth was recorded. Balm essential oil significantly limited the growth of Salmonella sp., whereas thyme essential oil effectively inhibited the growth of Escherichia coli. Our data demonstrate that these 2 essential oils effectively reduced deteriorative processes in chicken meat and extended the shelf life of this fresh product. Practical Application: The essential oils of thyme and balm can protect the chicken meat from decomposition during the storage time.
- Subjects :
- antioxidant
Antioxidant
Meat
Free Radicals
DPPH
medicine.medical_treatment
Food storage
Colony Count, Microbial
Muscle Proteins
Bacterial growth
Biology
Shelf life
Melissa
essential oil
Antioxidants
law.invention
Thymus Plant
chemistry.chemical_compound
Anti-Infective Agents
law
Salmonella
medicine
Escherichia coli
Oils, Volatile
Animals
Food science
Essential oil
Food preservation
food and beverages
Kinetics
Sarcoplasmic Reticulum
chemistry
Lactobacillaceae
meat protein
Food Preservatives
antimicrobial
Dietary Proteins
Lipid Peroxidation
Chickens
Food Science
Food contaminant
Subjects
Details
- ISSN :
- 17503841
- Volume :
- 75
- Issue :
- 8
- Database :
- OpenAIRE
- Journal :
- Journal of food science
- Accession number :
- edsair.doi.dedup.....cc93457e0f773e8cb049553d07534df7