Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets
Braz. j. microbiol
; 46(2): 591-599, Apr-Jun/2015. tab, graf
Article
em En
| LILACS
| ID: lil-749715
Biblioteca responsável:
BR1.1
ABSTRACT
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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Contexto em Saúde:
3_ND
Base de dados:
LILACS
Assunto principal:
Salmonella typhimurium
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Óleos Voláteis
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Qualidade dos Alimentos
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Embalagem de Alimentos
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Conservantes de Alimentos
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Listeria monocytogenes
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Carne
Limite:
Animals
Idioma:
En
Revista:
Braz. j. microbiol
Ano de publicação:
2015
Tipo de documento:
Article
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Project document