Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage

Khabat Noori Hussein, László Friedrich, Gabriella Kiskó, Emna Ayari, Csaba Németh and István Dalmadi
Additional contact information
Khabat Noori Hussein: Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, Hungary
László Friedrich: Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, Hungary
Gabriella Kiskó: Szent István University, Faculty of Food Science, Department of Microbiology and Biotechnology, Budapest, Hungary
Emna Ayari: Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, Hungary
Csaba Németh: Capriovos LtD., Szigetcsép, Hungary
István Dalmadi: Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, Hungary

Czech Journal of Food Sciences, 2019, vol. 37, issue 6, 417-424

Abstract: 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.

Keywords: active compounds; antimicrobial activity; natural antioxidant; poultry meat; shelf life (search for similar items in EconPapers)
Date: 2019
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/80/2019-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/80/2019-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:80-2019-cjfs

DOI: 10.17221/80/2019-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().