APPLICATION OF ROSEMARY FOR THE PROLONGATION OF MICROBIAL AND OXIDATIVE STABILITY IN MECHANICALLY DEBONED POULTRY MEAT FROM CHICKENS

In this study, we aimed to determine the effect of rosemary (Rosmarinus officinalis L.) preparations on microbial quality and oxidative stability in vacuum-packed mechanically deboned poultry meat (MDPM) from chickens stored at 18 °C for 4 months. We used MDPM originating from four production batches in which rosemary was added to in the form of dried spice (2.0%), extracts (2.0%) such as aqueous and ethanol (40 and 70% (v/v)), and essential oil (0.2%). MDPM control sample did not contain added rosemary. According to the results, the microbial quality of MDPM depended on the type of rosemary preparation used. Compared to the control sample, total bacterial count was considerably lower in samples with added essential oil and ethanol extract (70%, v/v). Essential oil was found to be the most effective in inhibiting psychrotrophic bacterial growth in vacuum-packed MDPM during storage. During the entire storage period, the use of rosemary preparations did not have a significant effect on the count of Enterobacteriaceae, but it significantly limited the growth of the coliform bacteria. Based on the index value of thiobarbituric acid reactive substances, rosemary preparations also showed, except for aqueous extract, a decrease in lipid oxidation in vacuum-packed MDPM from chickens stored at -18 °C for 4 months.

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