Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs
ABSTRACT: The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO2) and fresh culinary herbs (Coriandrum sativum and Rosmarinus officinalis) on the microbial inactivation of raw chicken meat. The microbiological inactivation was p...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2020-01-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579119578981 |
| _version_ | 1819011002650329088 |
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| author | Víctor González-Alonso Martina Cappelletti Francesca Maria Bertolini Giovanna Lomolino Alessandro Zambon Sara Spilimbergo |
| author_facet | Víctor González-Alonso Martina Cappelletti Francesca Maria Bertolini Giovanna Lomolino Alessandro Zambon Sara Spilimbergo |
| author_sort | Víctor González-Alonso |
| collection | DOAJ |
| description | ABSTRACT: The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO2) and fresh culinary herbs (Coriandrum sativum and Rosmarinus officinalis) on the microbial inactivation of raw chicken meat. The microbiological inactivation was performed on Escherichia coli and natural flora (total mesophilic bacteria, yeasts, and molds). High pressure treatments were carried out at 40°C, 80 or 140 bar from 15 to 45 min. Microbial inactivation had a strong dependence on treatment time, achieving 1.4 log CFU/g reduction of E. coli after 15 min, and up to 5 log after 45 min, while a pressure increase from 80 up to 140 bar was not significant on the microbial inactivation. Mesophilic microorganisms were strongly reduced (>2.6 log CFU/g) after 45 min, and yeasts and molds were below the detection limits of the technique (<100 CFU/g) in most cases. The combination of fresh herbs together with SC-CO2 treatment did not significantly increase the inactivation of either E. coli or natural flora, which was similar to the SC-CO2 alone. The synergistic effect was obtained on the inactivation of E. coli using a proper concentration of coriander essential oil (EO) (0.5% v/w), while rosemary EO did not show a significant effect. Color analysis after the treatment showed an increment of lightness (L*), and a decrease of redness (a*) on the surface of the sample, making the product visually similar to cooked meat. Texture analysis demonstrated the modification of the texture parameters as a function of the process pressure making the meat more similar to the cooked one. |
| first_indexed | 2024-12-21T01:21:14Z |
| format | Article |
| id | doaj.art-17dfc62d9bfe43abb288271b37b21b67 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-12-21T01:21:14Z |
| publishDate | 2020-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-17dfc62d9bfe43abb288271b37b21b672022-12-21T19:20:38ZengElsevierPoultry Science0032-57912020-01-01991536545Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbsVíctor González-Alonso0Martina Cappelletti1Francesca Maria Bertolini2Giovanna Lomolino3Alessandro Zambon4Sara Spilimbergo5Department of Industrial Engineering, University of Padova, 35131 Padova, ItalyDepartment of Industrial Engineering, University of Padova, 35131 Padova, ItalyDepartment of Industrial Engineering, University of Padova, 35131 Padova, ItalyDepartment of Agronomy, Food, Natural Resources, Animals, and Environment, DAFNAE University of Padova, 35020 Legnaro, ItalyDepartment of Industrial Engineering, University of Padova, 35131 Padova, Italy; Corresponding authorDepartment of Industrial Engineering, University of Padova, 35131 Padova, ItalyABSTRACT: The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO2) and fresh culinary herbs (Coriandrum sativum and Rosmarinus officinalis) on the microbial inactivation of raw chicken meat. The microbiological inactivation was performed on Escherichia coli and natural flora (total mesophilic bacteria, yeasts, and molds). High pressure treatments were carried out at 40°C, 80 or 140 bar from 15 to 45 min. Microbial inactivation had a strong dependence on treatment time, achieving 1.4 log CFU/g reduction of E. coli after 15 min, and up to 5 log after 45 min, while a pressure increase from 80 up to 140 bar was not significant on the microbial inactivation. Mesophilic microorganisms were strongly reduced (>2.6 log CFU/g) after 45 min, and yeasts and molds were below the detection limits of the technique (<100 CFU/g) in most cases. The combination of fresh herbs together with SC-CO2 treatment did not significantly increase the inactivation of either E. coli or natural flora, which was similar to the SC-CO2 alone. The synergistic effect was obtained on the inactivation of E. coli using a proper concentration of coriander essential oil (EO) (0.5% v/w), while rosemary EO did not show a significant effect. Color analysis after the treatment showed an increment of lightness (L*), and a decrease of redness (a*) on the surface of the sample, making the product visually similar to cooked meat. Texture analysis demonstrated the modification of the texture parameters as a function of the process pressure making the meat more similar to the cooked one.http://www.sciencedirect.com/science/article/pii/S0032579119578981supercritical carbon dioxidemicrobial inactivationchicken meatculinary herbessential oil |
| spellingShingle | Víctor González-Alonso Martina Cappelletti Francesca Maria Bertolini Giovanna Lomolino Alessandro Zambon Sara Spilimbergo Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs Poultry Science supercritical carbon dioxide microbial inactivation chicken meat culinary herb essential oil |
| title | Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs |
| title_full | Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs |
| title_fullStr | Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs |
| title_full_unstemmed | Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs |
| title_short | Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs |
| title_sort | research note microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs |
| topic | supercritical carbon dioxide microbial inactivation chicken meat culinary herb essential oil |
| url | http://www.sciencedirect.com/science/article/pii/S0032579119578981 |
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