Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination

Stojanović-Radić, Zorica; Pejčić, Milica; Joković, Nataša; Jokanović, Marija; Ivić, Maja; Šojić, Branislav; Škaljac, Snežana; Stojanović, Predrag; Mihajilov‐Krstev, Tatjana

doi:10.1016/j.foodcont.2018.03.013

Cited by 46 publications

(28 citation statements)

References 36 publications

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“…For values of L *, it was noted that the samples with the lowest variation were those with the highest concentration of antioxidant (F2 and F5) and presented similar behavior during storage periods. Similar results were found by Stojanović‐Radić et al () in chicken treated with rosemary oil, where it was not observed a difference between the values of L * (55.11–58.73) for the treatments and during the storage period (72 days). Karpinska‐Tymoszczyk () observed that the value of L * increased until the 40th day of storage, afterwards no difference was observed and lower values of L * in the samples with antioxidants were obtained.…”

Section: Resultssupporting

confidence: 89%

“…In relation to the b * values (Table ), fluctuations were observed between samples, with initial reduction (30 days) and subsequent maintenance of b * values over time. Stojanović‐Radić et al (), when using rosemary oil observed an increase in b * values (5.87–8.40) up to 24 hr, subsequently no significant difference was observed, but values were lower than control. In the studies conducted by Karpinska‐Tymoszczyk (), an increase in b * values was observed in oxygen‐packed products compared to those packaged under vacuum.…”

Section: Resultsmentioning

confidence: 93%

“…Stojanović‐Radić et al (), in chicken treated with rosemary oil, an increase in a * values (1.81–2.83) during storage (72 days) is observed. In studies conducted by Rohlík, Pipek, and Pánek (), for paprika salami, it was found that a * values were higher in samples containing rosemary extract due to the ability of this antioxidant to inhibit oxidative reactions affecting the heme pigment.…”

Section: Resultsmentioning

confidence: 93%

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Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

Borella

Peccin

Mazon

et al. 2019

J Food Process Preserv

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The present study aims to use commercial antioxidants rosemary in different concentrations in mixed hamburger processing (beef, chicken, and turkey) and to evaluate its influence on the physical-chemical, microbiological, sensory, and structural properties during shelf life. The results showed no significant difference for pH and acidity between the formulations, but during the storage there was a significant difference.TBARs values variations were observed between samples and during storage. For L* and a* values are observed and the samples with lower variation were those with higher antioxidant concentration (F2 and F5) and the b* values did not increase significantly among the samples. The formulations F2 and F5 presented an improved structural organization, making it possible to visualize better tissue binding and few adipose cells. None of the formulations presented were rejected by the tasters. The F5 formulation (0.06% rosemary condiment) presented better stability during storage (−12°C) after 120 days. Practical applicationsHamburger has become a popular food ensuring practicality in small portions and ease of preparation. However, a major disadvantage of this type of product is its greater susceptibility to oxidative changes. This is the main cause of quality deterioration during the processing of the meat products, presenting an adverse effect on the food quality as the color and flavor change, toxic compounds are formed, shelf life is shortened and nutrients are lost. The need to control levels and their impact on food products, especially during processing, packaging, and distribution, has been a challenge for the food industry. In order to maintain the hamburger quality, two types of natural rosemary antioxidants were used at different concentrations. The results showed that rosemary has antioxidant and antimicrobial properties, as well as its concentration can guarantee quality products, not presenting physical-chemical, sensorial, microbiological, and structural alterations during the storage under suitable conditions.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 93%

See 1 more Smart Citation

Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

Borella

Peccin

Mazon

et al. 2019

J Food Process Preserv

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“…At the end of the experiments pH values of the control and CC treatments were not significantly different (p < 0.05) from the initial value, whereas the pH from AC samples was significantly lower than the initial value (Table 4). The similar pH values between final and initial experiments is in agreement with Gómez and Lorenzo [54] using vacuum packed foal meat stored at 2 • C, and with Stojanovic-Radic et al [55] working with chicken meat coated with basil, rosemary and rosemary/basil mixture of EOs stored at 4 • C. Similar pH values are attributed to the presence of ammonia, aldehydes and ketones produced by protein hydrolysis [56,57] that tend to neutralize the lactic acid resulting from LAB metabolism [49].…”

Section: Physicochemical Propertiessupporting

confidence: 90%

Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture

et al. 2019

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Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. The aim of this work was to determine the chemical composition of Mexican oregano (Lippia graveolens Kunth) (MOEO) and basil (Ocimum basilicum L.) (BEO) EOs, their combined effect against E. coli O157:H7, Lactobacillus plantarum, Brochothrix thermosphacta and Pseudomonas fragi, and their effect on microbiological and physicochemical properties of coated pork meat. EOs chemical composition was determined by GC/MS, their microencapsulated mixture (4 mg MOEO/mL/11 mg BEO/mL) was added to a filmogenic dispersion. Fluorescent probes were used to study the antimicrobial filmogenic active dispersion (FD) effect. Pork meat pieces were coated without microencapsulated EOs (CC), using FD (AC), or uncoated (C), vacuum packed and stored 28 days at 4 °C. Thymol (28.9%) and linalool (23.7%) were the major components of MOEO and BEO, respectively. The cell membrane of all bacteria was damaged by contact with FD. FD-coated samples (AC) exhibited the lowest concentration of 2-thiobarbituric acid reacting substances (TBARS) (0.027 ± 0.001 mg malonaldehyde/kg meat) and natural microbiota growth, while odor and color were the most accepted by untrained judges (range > 6). Coatings added with microencapsulated EOs mixture are a natural food preservation alternative to increase the shelf life of refrigerated meat products.

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“…The addition of oregano essential oil (0.4 % v/w) increased lag phase and decreased growth rates of lactic acid bacteria natural microbiota under isothermal conditions extending shelf‐life of vacuum‐packed cooked sliced ham . Rosemary EO showed interesting antibacterial activity in several food model experiments conducted on thermally processed chicken meat, ready to eat vegetables and fish . Antimicrobial edible coatings or films acting as a protective barrier can be used to retard food spoilage, thus extending food shelf life.…”

Section: Essential Oils: Very Old ‘Guys’ With Great Prospectsmentioning

confidence: 99%

New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

Napoli

Siracusa

Ruberto

2020

Chemistry & Biodiversity

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Lamiaceae is one of the largest families of flowering plants comprising about 250 genera and over 7,000 species. Most of the plants of this family are aromatic and therefore important source of essential oils. Lamiaceae are widely used as culinary herbs and reported as medicinal plants in several folk traditions. In the Mediterranean area oregano, sage, rosemary, thyme and lavender stand out for geographical diffusion and variety of uses. The aim of this review is to provide recent data dealing with the phytochemical and pharmacological studies, and the more recent applications of the essential oils and the non‐volatile phytocomplexes. This literature survey suggests how the deeper understanding of biomolecular processes in the health and food sectors as per as pest control bioremediation of cultural heritage, or interaction with human microbiome, fields, leads to the rediscovery and new potential applications of well‐known plants.

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Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination

Cited by 46 publications

References 36 publications

Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture

New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

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