Data/hora: 10/06/2024 18:25:17

Provedor de dados: 	58	
País: 	Brazil	
Título: 	Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets	
Autores: 	Kahraman,Tolga; Issa,Ghassan; Bingol,Enver Baris; Kahraman,Beren Basaran; Dumen,Emek.	
Data: 	2015-06-01	
Ano: 	2015	
Palavras-chave: 	Rosemary; Essential oil; Modified-atmosphere packaging; Poultry; Pathogens.	
Resumo: 	The effect of rosemary (Rosmarinus officinalis L.) essential oil (REO) and modified-atmosphere packaging (MAP) on the survival of certain pathogens (Salmonella Typhimurium and Listeria monocytogenes) in poultry fillets and on their meat quality during 7 days of refrigerated storage were investigated. Because REO at 0.05% and 0.1% had weak antibacterial activity and REO at 0.3%, 0.5% and 1.0% imparted unacceptable organoleptic properties, only REO at 0.2% was used to treat the poultry meat. The results showed that adding 0.2% REO to poultry fillets did not reduce the size of the population of S. Typhimurium and L. monocytogenes. However, REO treatment significantly decreased the L* (lightness) value and increased the a* (redness) value of stored fillets, and adding REO in combination with MAP reduced the level of lipid oxidation. In conclusion, in a suitable combination, REO can be applied to improve the quality of meat, but further studies should be conducted to determine the appropriate commercial level for different meat products.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000200591	
Editor: 	Sociedade Brasileira de Microbiologia	
Relação: 	10.1590/S1517-838246220131201	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Microbiology  v.46 n.2 2015	
Fonte: 	info:eu-repo/semantics/openAccess