The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast

Pavelková, Adriana; Kačániová, Miroslava; Horská, Elena; Rovná, Katarí­na; Hleba, Lukáš; Petrová, Jana

doi:10.1016/j.anaerobe.2013.09.002

Cited by 34 publications

(15 citation statements)

References 41 publications

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“…Other treatments relative to addition of antimicrobials (urea, nisin, chitosan, oregano essential oil, lactate, etc.) by dipping or spraying the product were also studied as decontamination treatments or more generally as means of extending the shelf-life [ 41 , 43 , 116 , 117 , 118 , 119 , 120 , 121 , 122 , 123 , 124 , 125 , 126 , 127 , 128 ].…”

Section: Resultsmentioning

confidence: 99%

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

et al. 2020

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A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.

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Section: Resultsmentioning

confidence: 99%

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

et al. 2020

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“…This medium is selective and formulated to enhance the formation of blue or blue‐green pyocyanin pigment by P. aeruginosa (Pavelková et al. ). All counts were expressed as log colony‐forming units (CFU/g) and performed in triplicate (Ibrahim Sallam ).…”

Section: Methodsmentioning

confidence: 99%

Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince

Bagheri

Amoli

Shahndasht

et al. 2015

Food Science & Nutrition

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The quality of minced kilka (Clupeonella cultriventris caspia) with gum arabic encapsulated (0.3% and 0.5% w/w) and unencapsulated fennel extract (FE) (0.3% and 0.5% w/w) stored at 4°C was examined over a storage period of 15 days. The control and the treated fish samples were analyzed periodically for microbiological (total viable count [TVC] and total psychrotrophic count [TPC]) and chemical (peroxide value (PV) and total volatile nitrogen (TVB‐N)) parameters. Also the inhibitory effect of encapsulated and unencapsulated FE was evaluated against Pseudomonas aeruginosa, inoculated in minced kilka. According to the results, encapsulated FE samples showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments. Although, the encapsulated FE at 0.5% showed drastic bacterial effect against Pseudomonas aeruginosa compared to others. Generally, gum arabic encapsulation could help to obtain higher antimicrobial and antioxidant activity in lower FE concentrations in minced fish.

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“…However, the presence of a high thymol concentration in the OcEO (21.5% against 1.6 and 2.3% for OvEO and OhEO respectively) might have contributed to the similar MIC values for the three EOs. In fact, structure of the thymol is very similar to the carvacrol one and the different position of the hydroxyl group on the phenolic ring seemed not to be related to the antibacterial activity level [16]. Thymol and carvacrol were reported exerting similar antibacterial activity against P. aeruginosa and both of them carried out their activity by disrupting cell membrane [15].…”

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confidence: 99%

Exploring the Effect of the Composition of Three Different Oregano Essential Oils on the Growth of Multidrug-Resistant Cystic Fibrosis Pseudomonas aeruginosa Strains

Maggini

Pesavento

Maida

et al. 2017

Natural Product Communications

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Oregano essential oils (EOs) could represent interesting therapeutic strategies to treat multidrug-resistant (MDR) pathogens as Pseudomonas aeruginosa, responsible for respiratory infections in cystic fibrosis (CF) patients. There could be a great variability in EOs composition when extracted from different plant species. The aim of this study was to chemically characterize and to test EOs, extracted from Origanum compactum, Origanum vulgare and Origanum vulgare var. hirtum, for in vitro antimicrobial activity against a panel of twenty MDR P. aeruginosa strains isolated from CF patients. EOs main components were carvacrol (71.8-73.8-47.1%), thymol (1.6-2.3-21.5%), p-cymene (11.6-7.4-10.8%) and γ-terpinene (1.7-3.1-8.4%). In general, the EOs showed inhibitory activity even at low concentration: 0.5% (v/v) OvEO and OhEO were able to inhibit the 80% of P. aeruginosa strains. Furthermore, the three EOs killed at least 75% of the strains at concentrations lower than 1% (v/v). Average MIC and MBC values were not significantly different. Similar levels of OEOs antimicrobial activities might be related to the fact that the main chemical class (i.e. carvacrol/thymol) is represented in quite similar percentages. Hence, the results of the present study shed light on a carvacrol/thymol-rich EO with a well-represented monoterpene hydrocarbons class as promising standardized antimicrobial herbal product.

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The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast

Cited by 34 publications

References 41 publications

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince

Exploring the Effect of the Composition of Three Different Oregano Essential Oils on the Growth of Multidrug-Resistant Cystic Fibrosis Pseudomonas aeruginosa Strains

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