Microbiological quality of chicken thighs after vacuum packaging, EDTA, Coriandri aetheroleum and Menthae spicata aetheroleum

The aim of the present work was monitoring chicken thighs microbiological quality after treatment by ethylenediaminetetraacetate (EDTA), coriander ( Coriandri aetheroleum ) and spearmint ( Menthae spicata aetheroleum ) essential oil, stored under vacuum packaging, at 4±0.5°C for a period of 16 days. The following treatments of chicken thighs were used: Air-packaging control samples, control vacuum-packaging samples, vacuum-packaging with EDTA solution 1.50% w/w, control samples, vacuum-packaging with Menthae crispae aetheroleum essential oil at concentrations 0.2% v/w and vacuum-packaging with Coriandri aetheroleum essential oil at concentration 0.2% v/w. The quality assessment of all samples was established by microbiological analysis. The microbiological parameters as the total viable count, Enterobacteraceae genera counts, lactic acid bacteria and Pseudomonas spp. were detected. The results of this present study suggest the possibility of application the essential oil of Coriandri aetheroleum and Menthae spicata aetheroleum as natural food preservatives and potential sources of antimicrobial ingredients for food industry.

[1]  J. Petrová,et al.  The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast. , 2014, Anaerobe.

[2]  B. Marzouk,et al.  Salinity Impact on Growth, Essential Oil Content and Composition of Coriander (Coriandrum sativum L.) Stems and Leaves , 2010 .

[3]  K. Msaada,et al.  VARIATIONS IN ESSENTIAL OIL COMPOSITION DURING MATURATION OF CORIANDER (CORIANDRUM SATIVUM L.) FRUITS , 2009 .

[4]  K. Msaada,et al.  Regional and maturational effects on essential oils yields and composition of coriander (Coriandrum sativum L.) fruits. , 2009 .

[5]  J. Matasyoh,et al.  Chemical composition and antimicrobial activity of the essential oil of Coriandrum sativum. , 2009 .

[6]  V. Ferraro,et al.  Supercritical carbon dioxide extraction of volatile oil from Italian coriander seeds , 2008 .

[7]  A. Raal,et al.  Composition of the essential oil of Coriandrum sativum L. seeds from various countries , 2007 .

[8]  R. Zende,et al.  A comparison of microbial contamination on sheep/goat carcasses in a modern Indian abattoir and traditional meat shops , 2007 .

[9]  B. M. Lawrence.  The Composition of Commercially Important Mints , 2006 .

[10]  .. L.Muniyappa,et al.  Epidemiological Characterization of Avian Salmonella enterica Serovar Infections in India , 2005 .

[11]  Roseane O. De Figueiredo,et al.  Composition of coriander essential oil from Brazil , 2004 .

[12]  A. Sjöberg,et al.  Persistent and nonpersistent Listeria monocytogenes contamination in meat and poultry processing plants. , 2003, Journal of food protection.

[13]  M. Rai,et al.  Chemical Composition and Antimycotic Activity of the Essential Oils of Corn Mint (Mentha arvensis) and Lemon Grass (Cymbopogon flexuosus) Against Human Pathogenic Fungi , 2003 .

[14]  G. Mazza.  Minor volatile constituents of essential oil and extracts of coriander (Coriandrum sativum L.) fruits , 2002 .

[15]  Fatih Demirci,et al.  Antimicrobial screening of Mentha piperita essential oils. , 2002, Journal of agricultural and food chemistry.

[16]  L. Szokonya,et al.  Extraction of coriander seed oil by CO2 and propane at super- and subcritical conditions , 2000 .

[17]  H. J. Dorman,et al.  Chemical Composition, Antimicrobial and Antioxidative Activity of Laurel, Sage, Rosemary, Oregano and Coriander Essential Oils , 1998 .

[18]  L. Craker,et al.  γ-Irradiation of seeds and productivity of coriander, Coriandrum sativum L. , 1998 .

[19]  C. Doneanu,et al.  Isolation of Coriander Oil: Comparison Between Steam Distillation and Supercritical CO2 Extraction , 1997 .

[20]  G. Reineccius,et al.  Source book of flavors , 1995 .

[21]  H. Kallio,et al.  Volatile compounds and odor characteristics of carbon dioxide extracts of coriander (Coriandrum sativum L.) fruits , 1993 .

[22]  A. Macleod,et al.  Volatile flavour components of coriander leaf , 1976 .

[23]  G. Schroll,et al.  VOLATILE CONSTITUENTS OBTAINED BY THE EXTRACTION WITH ALCOHOL-WATER MIXTURE AND BY STEAM DISTILLATION OF CORIANDER FRUIT , 1975 .

[24]  Ioannis N. Savvaidis,et al.  Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 °C: Microbiological and sensory evaluation , 2010 .

[25]  M. Kamel,et al.  Changes on essential oil composition of coriander (Coriandrum sativum L.) fruits during six stages of maturity , 2007 .

[26]  M. Serralheiro,et al.  Antioxidant and antiacetylcholinesterase activities of five plants used as Portuguese food spices , 2007 .

[27]  D. Grierson,et al.  Effects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp. Capensis , 2007 .

[28]  K. Dodds,et al.  Coriander spice oil: effects of fruit crushing and distillation time on yield and composition. , 2001, Journal of agricultural and food chemistry.

[29]  I. Klimes,et al.  Heterocyclic trace components in the essential oil of coriander , 1988 .