Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage
The effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up to 8 days. Physicochemical characteristics, lipid o...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2019-12-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0004_use-of-allyl-isothiocyanate-and-carvacrol-to-preserve-fresh-chicken-meat-during-chilling-storage.php |
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| author | Khabat Noori Hussein László Friedrich Gabriella Kiskó Emna Ayari Csaba Németh István Dalmadi |
| author_facet | Khabat Noori Hussein László Friedrich Gabriella Kiskó Emna Ayari Csaba Németh István Dalmadi |
| author_sort | Khabat Noori Hussein |
| collection | DOAJ |
| description | The effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up to 8 days. Physicochemical characteristics, lipid oxidation, microbiological status, sensorial electronic-nose based properties were examined. AITC, particularly 1000 ppm, showed greater activity than CARV and resulted in colour changes, accumulative odour production, triggered reduction in the growth of Pseudomonas lundensis, Staphylococcus aureus, and Bacillus cereus and 3 log10 CFU/g reduction in aerobic mesophilic counts. However, CARV was more active in increasing chroma properties and reducing the growth of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium. Concomitantly, 500 ppm CARV showed greater activity than AITC in controlling lipid oxidation and protecting the colour changes. Therefore, both AITC and CARV possess great potential to extend the shelf life of meat and meat products. |
| first_indexed | 2024-04-10T08:31:41Z |
| format | Article |
| id | doaj.art-7ee7fdff089d4214a50767df196b531e |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:41Z |
| publishDate | 2019-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-7ee7fdff089d4214a50767df196b531e2023-02-23T03:28:36ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172019-12-0137641742410.17221/80/2019-CJFScjf-201906-0004Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storageKhabat Noori Hussein0László Friedrich1Gabriella Kiskó2Emna Ayari3Csaba Németh4István Dalmadi5Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, HungarySzent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, HungarySzent István University, Faculty of Food Science, Department of Microbiology and Biotechnology, Budapest, HungarySzent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, HungaryCapriovos LtD., Szigetcsép, HungarySzent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, HungaryThe effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up to 8 days. Physicochemical characteristics, lipid oxidation, microbiological status, sensorial electronic-nose based properties were examined. AITC, particularly 1000 ppm, showed greater activity than CARV and resulted in colour changes, accumulative odour production, triggered reduction in the growth of Pseudomonas lundensis, Staphylococcus aureus, and Bacillus cereus and 3 log10 CFU/g reduction in aerobic mesophilic counts. However, CARV was more active in increasing chroma properties and reducing the growth of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium. Concomitantly, 500 ppm CARV showed greater activity than AITC in controlling lipid oxidation and protecting the colour changes. Therefore, both AITC and CARV possess great potential to extend the shelf life of meat and meat products.https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0004_use-of-allyl-isothiocyanate-and-carvacrol-to-preserve-fresh-chicken-meat-during-chilling-storage.phpactive compoundsantimicrobial activitynatural antioxidantpoultry meatshelf life |
| spellingShingle | Khabat Noori Hussein László Friedrich Gabriella Kiskó Emna Ayari Csaba Németh István Dalmadi Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage Czech Journal of Food Sciences active compounds antimicrobial activity natural antioxidant poultry meat shelf life |
| title | Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage |
| title_full | Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage |
| title_fullStr | Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage |
| title_full_unstemmed | Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage |
| title_short | Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage |
| title_sort | use of allyl isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage |
| topic | active compounds antimicrobial activity natural antioxidant poultry meat shelf life |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0004_use-of-allyl-isothiocyanate-and-carvacrol-to-preserve-fresh-chicken-meat-during-chilling-storage.php |
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