Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets.
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.
Istanbul University, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey.
Tolga
T
Kahraman
Culinary Program, Avrupa Vocational School, Istanbul, Turkey, Culinary Program, Avrupa Vocational School, Istanbul, Turkey.
Ghassan
G
Issa
Istanbul University, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey.
Enver Baris
EB
Bingol
Istanbul University, Department of Microbiology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey, Department of Microbiology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey.
Beren Basaran
BB
Kahraman
Istanbul University, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey.
Emek
E
Dumen
D000818:Animals; D001272:Atmosphere; D018857:Food Packaging / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D063427:Food Quality; D061353:Food Storage; D008089:Listeria monocytogenes / Q000302:isolation & purification*; D008460:Meat / Q000382:microbiology*; D050296:Microbial Viability; D009822:Oils, Volatile / Q000494:pharmacology*; D012034:Refrigeration; D012486:Salmonella typhimurium / Q000302:isolation & purification*; D013997:Time Factors
D005520:Food Preservatives; D009822:Oils, Volatile; C053775:rosemary oil
essential oil; modified-atmosphere packaging; pathogens; poultry; rosemary