Reduction of microorganisms in marinated poultry breast using oregano essential oil and power ultrasound

Abstract

Marinated chicken meat is an ideal substrate for the growth of microorganisms. The aim of this study was to determine the effect of high-intensity ultrasound on the microbial fl ora of chicken meat marinated in oregano oil. Three concentrations of oregano oil (0%, 0.1%, and 0.3%) and two types of marination (traditional and highintensity ultrasound) were tested. Microorganisms were enumerated immediately after marination and on 7, 14, and 21 days of chilled storage. Marination in oregano oil resulted in signifi cant differences (P<0.05) in the numbers of anaerobic, lactic acid bacteria, and mesophiles. Ultrasound with 0.1% OEO did not show any effect on the three types of bacteria. The treatment with 0.3% oregano oil and ultrasound had the greatest effect on controlling microbial growth. Therefore, a combination of ultrasound and oregano oil is the most appropriate option for reducing the growth of mesophilic, anaerobic, and lactic acid bacteria in vacuum-packed marinated chicken breasts during chilled storage.

Reduction of Microbiota in Marinated Vacuum-Packaged Poultry Breast Fillets

“…On day 7 in all marinades, the anaerobic bacterial count was significantly lower (p<0.05) than on other days. These results fully coincide with Piñon et al (2015), who used ultrasound treatment combined with oregano oil marinade to study the microbiota of poultry breast meat. The anaerobic bacteria present in poultry meat are responsible for the production of large quantities of gases (H 2 and CO 2 ), which can cause deformation of the vacuum packaged meat due to their accumulation, putrid odours, the presence of exudates, extensive proteolysis and changes in pH and colour (Yang et al, 2014;Iulietto et al, 2015).…”

“…3, Table 1). Many previous studies show that any type of marination treatment, either alone or in combination with other treatments such as vacuum packaging, influences the decrease of LAB (Piñon et al, 2015;Oral et al, 2009;Skandamis et al, 2002;Nieminen et al, 2012). Rouger at al.…”

“…Chicken and other types of poultry have higher pathogenic and spoilage bacterial counts than almost any other food (Snyder, 1998). However, marinade treatments and vacuum packaging can have benefits with respect to the shelf-life, sensory characteristics and quality attributes of chicken meat (Buses and Thompson, 2003;Piñon et al, 2015). Storage temperature and type of packaging are selective for different bacterial populations.…”

Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality

“…Phytochemicals have properties that benefit not only the animals fed with them but indirectly might impact the consumers of the meat [6,7]. Oregano essential oil (OEO) has antioxidant and antimicrobial properties, due to its phenolic components, mainly thymol and carvacrol [8][9][10]. The active…”

Conservación de pechugas de pollo con aceite esencial de orégano mexicano//Conservation of chicken breasts with mexican oregano essential

“…El marinado de la carne es una técnica culinaria usada para suavizar y mejorar el sabor y jugosidad de la carne de pollo, siendo el cloruro de sodio, polifosfatos y azúcar los ingredientes más importantes del marinado (Barbanti y Pasquini, 2005). El marinado es considerado un método para el control microbiológico en la carne de pollo (Piñón et al, 2015). Sin embargo, el crecimiento de microorganismos en los productos cárnicos sigue siendo un problema en su conservación.…”