Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage

Abstract

Current study aims to evaluate the effect of essential oil on the conservation of chicken fillets. Following a screening, Tetraclinis articulata was selected for its antimicrobial ( Enterococcus feacalis ATCC 29212, MIC < 0.031 mg/ml) and antioxidant (IC50 = 1000 µg/ml) potentials with no cytotoxicity effect towards murine macrophage cells. The treatment of chicken fillets, especially with 200 ppm of T. articulata essential oil per 100 g of product reduced significantly ( p < 0.05) lipid oxidation during 12 days of refrigerated storage. Microbial flora charges decreased significantly ( p < 0.05) with a rate of 50.31% for 200 ppm of essential oil from the 6th day of storage. The acidity of treated fillets was lower than control samples (1.3 g/kg) from the 3rd day of storage. In addition, a clear effect was recorded by reducing water losses during cooking under the tested doses of essential oil. Withall, findings encouraged the use of T. articulata to extend poultry meat product shelf life.

Tetraclinis articulata (vahl) masters: An insight into its ethnobotany, phytochemistry, toxicity, biocide and therapeutic merits

“…T. articulata essential oil is almost colorless or pale yellow, featured by its sweet balsamic scent with a broad spectrum of antimicrobial and antioxidant properties ( Djouahri et al, 2016 ; Achmit et al, 2021 ; Boussaïd et al, 2022 ; Sadiki et al, 2022 ). In a recent study, the effect of T. articulata EO on the shelf life of refrigerated storage chicken fillets was explored by Salem et al (2022) . Results disclosed the capacity of T. articulata EO at the concentration of 200 ppm/100 g of product to drastically drop lipid oxidation ( p < 0.05) over 12 days of refrigerated storage.…”

“…Interestingly, T. articulata EO showed significant antioxidant activity (IC 50 = 1,000 μg/ml) with no toxicity on murine macrophage cells and the ability to reduce the acidity of the treated fillets (1.3 g/kg) from the third day of storage compared with the control. Results also revealed the capacity of T. articulata EO to significantly decrease the flora charges and inhibit the growth of food-borne pathogen bacteria strain Enterococcus faecalis (ATCC 29212) with MIC <0.031 mg/ml ( Salem et al, 2022 ). Thereby, T. articulata EO could be a potential source of chemical compounds that might be used to prevent biodeterioration and spoiling of perishable foods such as meat and poultry during storage time.…”