Data/hora: 06/06/2024 18:09:08

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