title: Preservation of chicken breast meat treated with thyme and balm essential oils.
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.
authors.affiliation: Istituto di Scienze dell'Alimentazione, ISA-CNR, Via Roma, 64, 83100 Avellino, Italy.
authors.forename: Florinda
authors.initials: F
authors.lastname: Fratianni
authors.forename: Laura
authors.initials: L
authors.lastname: De Martino
authors.forename: Antonio
authors.initials: A
authors.lastname: Melone
authors.forename: Vincenzo
authors.initials: V
authors.lastname: De Feo
authors.forename: Raffaele
authors.initials: R
authors.lastname: Coppola
authors.forename: Filomena
authors.initials: F
authors.lastname: Nazzaro
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000737:chemistry / Q000494:pharmacology; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology; D002645:Chickens; D015169:Colony Count, Microbial; D004044:Dietary Proteins / Q000032:analysis; D004926:Escherichia coli / Q000187:drug effects / Q000254:growth & development / Q000302:isolation & purification; D005520:Food Preservatives / Q000737:chemistry / Q000494:pharmacology; D005609:Free Radicals / Q000032:analysis; D007700:Kinetics; D007777:Lactobacillaceae / Q000187:drug effects / Q000254:growth & development / Q000302:isolation & purification; D015227:Lipid Peroxidation / Q000187:drug effects; D008460:Meat / Q000032:analysis* / Q000382:microbiology*; D031334:Melissa / Q000737:chemistry*; D009124:Muscle Proteins / Q000737:chemistry; D009822:Oils, Volatile / Q000737:chemistry / Q000494:pharmacology; D012475:Salmonella / Q000187:drug effects / Q000254:growth & development / Q000302:isolation & purification; D012519:Sarcoplasmic Reticulum / Q000187:drug effects; D046930:Thymus Plant / Q000737:chemistry*
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D004044:Dietary Proteins; D005520:Food Preservatives; D005609:Free Radicals; D009124:Muscle Proteins; D009822:Oils, Volatile