Effect of Nutmeg (Myristica fragrans) and Tea Tree (Melaleuca alternifolia) Essential Oils on the Oxidative and Microbial Stability of Chicken Fillets During Refrigerated Storage

Abstract

The current study investigated the impact of nutmeg essential oil (NEO) and tea tree essential oil (TTEO) on the preservation of raw chicken fillets during nine days of refrigerated storage study. The primary aim was to explore the antioxidant and antimicrobial properties of these essential oils (EOs) and assess their ability to extend the shelf life of poultry meat. Gas chromatography–mass spectrometry (GC-MS) was utilized to identify the chemical compositions of NEO and TTEO, revealing the presence of compounds like myristicin and terpenoids, known for their antimicrobial and antioxidant activities. Antioxidant properties were evaluated using DPPH and ABTS radical scavenging assays, where both oils exhibited potent free radical scavenging abilities, with NEO showing higher efficacy than TTEO. The EOs showed their antimicrobial potential, exhibiting significant antibacterial activities against tested Gram-positive and Gram-negative pathogens, such as Staphylococcus aureus and Escherichia coli, respectively. Raw chicken fillets treated with either NEO or TTEO at 1% were analyzed for physico-chemical, microbiological, and sensory attributes. Results demonstrated that both NEO- and TTEO-treated samples maintained better microbiological qualities, with lower total viable counts and enhanced sensory attributes, such as color and odor, compared to the control samples. Furthermore, NEO and TTEO effectively delayed spoilage, extending the shelf life of chicken fillets by up to seven days. This study concludes that both the test’s essential oils can be considered natural preservatives for enhancing the safety and quality of meat.