| Registro completo |
| Provedor de dados: |
BJM
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| País: |
Brazil
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| Título: |
Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets
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| Autores: |
Kahraman,Tolga
Issa,Ghassan
Bingol,Enver Baris
Kahraman,Beren Basaran
Dumen,Emek
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| Data: |
2015-06-01
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| Ano: |
2015
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| Palavras-chave: |
Rosemary
Essential oil
Modified-atmosphere packaging
Poultry
Pathogens
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000200591
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| Editor: |
Sociedade Brasileira de Microbiologia
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| Relação: |
10.1590/S1517-838246220131201
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| Formato: |
text/html
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| Fonte: |
Brazilian Journal of Microbiology v.46 n.2 2015
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| Direitos: |
info:eu-repo/semantics/openAccess
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