Effect of linalool and piperine on chicken meat quality during refrigerated conditions

K.N Hussein,I Dalmadi,G Kiskó,L Friedrich,R Pinter,Cs Németh

doi:10.1556/066.2019.48.4.4

K.N Hussein, I Dalmadi + Show 4 more

Open Access

https://doi.org/10.1556/066.2019.48.4.4

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Abstract

This study was conducted to evaluate the effect of bioactive compounds (BACs): linalool (LIN) and piperine (PIP) on chicken meat characteristics. The meat was treated with 500, 1000 ppm of BACs, vacuum packaged and stored at 4 °C for 8 days. Physicochemical characteristics, lipid oxidation (thiobarbituric acid reactive substances, TBARS), microbiological status, and sensorial (electronic-nose based) properties were investigated. Both BACs significantly increased the redness (a*) and chroma (C*) values in meat compared to increased lightness (L*) and higher TBARS in control. Although both BACs showed overlapping aroma profile, the E-nose was able to distinguish between the different meat groups. LIN with various dilution ratios, particularly 1:10 (v:v), showed in vitro growth inhibition against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Bacillus cereus, concomitantly Listeria monocytogenes required 1:80 (v:v) to be inhibited, and no inhibition was detected for Pseudomonas lundensis. In contrast, PIP at different dilutions did not exhibit inhibitory activity. Regarding aerobic mesophilic counts (AMC), less than 7 log CFU g−1 were recorded except for control showing higher log. Both BACs have potential to improve quality characteristics and increase the shelf life of meat and meat products.

Highlights

This study was conducted to evaluate the effect of bioactive compounds (BACs): linalool (LIN) and piperine (PIP) on chicken meat characteristics
To our knowledge, no studies have been devoted to the putative physicochemical, antioxidant, antimicrobial, and sensory (E-nose) based effects of LIN and PIP on chicken meat, both BACs are commonly used as antimicrobials in vitro in many studies
The addition of LIN and PIP to chicken breast provided a protective effect for colour parameters and nonsignificant reduction in lipid oxidation compared to untreated meat

Summary

Introduction

This study was conducted to evaluate the effect of bioactive compounds (BACs): linalool (LIN) and piperine (PIP) on chicken meat characteristics. 432 HUSSEIN et al.: EFFECT OF LINALOOL AND PIPERINE ON CHICKEN MEAT QUALITY properly, it could be common vehicle for food-borne illnesses (microbial contamination), lipid oxidation, sensorial changes (soft and exudative-texture, off-flavour/odour, discolouration), and compromise nutritional quality of meat products (Jridi et al, 2015; Piñon et al, 2015). These product quality concerns can be avoided using the EOs and their BACs as natural flavouring agents and food-preservatives. To our knowledge, no studies have been devoted to the putative physicochemical, antioxidant, antimicrobial, and sensory (E-nose) based effects of LIN and PIP on chicken meat, both BACs are commonly used as antimicrobials in vitro in many studies

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