Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions.

Khabat Noori Hussein,Gabriella Kiskó,Horváth Ferenc,István Dalmadi,Surányi József,Barbara Csehi,László Friedrich

doi:10.3390/foods10081855

Khabat Noori Hussein, Gabriella Kiskó + Show 5 more

Open Access

https://doi.org/10.3390/foods10081855

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Abstract

The present study was designed to evaluate the in vitro antimicrobial properties of nine bioactive compounds (BACs). Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitro antibacterial activity against the studied bacteria were carvacrol and α-terpineol (αTPN). Subsequently, αTPN was selected and applied at different concentrations into the fresh minced chicken meat. The meat was then vacuum packaged and stored for 14 days at 4 °C. Physicochemical properties, lipid oxidation (thiobarbituric acid reactive substances, TBARS), electronic-nose-based smell detection, and microbiological characteristics were monitored. At day 14, meat treated with higher concentrations of αTPN (MIC-2 and MIC-4) exhibited a significantly increased pH and lightness (L*), increased yellowness (b*), decreased redness (a*), caused a significant decrease in water holding capacity (WHC), and decreased lipid oxidation by keeping TBARS scores lower than the control. Although αTPN showed perceptibly of overlapped aroma profiles, the E-nose was able to distinguish the odor accumulation of αTPN between the different meat groups. During the 2-week storage period, αTPN, particularly MIC-4, showed 5.3 log CFU/g reduction in aerobic mesophilic counts, causing total inhibition to the Pseudomonas lundessis, Listeria monocytogenes, and Salmonella Typhimurium. These promising results highlight that αTPN is exploitable to improve the shelf life and enhance the safety of meat and meat products.

Highlights

The major quality attributes that correlate with the decreased shelf life of fresh chicken meat during refrigeration storage are physicochemical, microbial spoilage, lipid oxidation, and organoleptic changes, generating serious issues for both consumers and producers [1].Due to the incidence of chemical and enzymatic activities as well as high-value nutrient composition, high water content, and moderate pH, meat is more highly perishable compared to a variety of foodstuffs [2]
Linalool and αTPN showed a zone of inhibition against all the studied strains
Camphor only was active against E. coli and p-cymene against S. aureus, and piperine did not exhibit antimicrobial activity using the disc method

Summary

Introduction

The major quality attributes that correlate with the decreased shelf life of fresh chicken meat during refrigeration storage are physicochemical, microbial spoilage, lipid oxidation, and organoleptic changes, generating serious issues for both consumers and producers [1].Due to the incidence of chemical and enzymatic activities as well as high-value nutrient composition, high water content, and moderate pH, meat is more highly perishable compared to a variety of foodstuffs [2]. The major quality attributes that correlate with the decreased shelf life of fresh chicken meat during refrigeration storage are physicochemical, microbial spoilage, lipid oxidation, and organoleptic changes, generating serious issues for both consumers and producers [1]. Lipid oxidation may develop (a) chemical spoilage; (b) degradation of pigments; (c) destruction of lipids, essential fatty acids, proteins, and fat-soluble vitamins and decrease of the energy content; (d) precipitate health hazards through the formation of carcinogenic substances (e.g., malondialdehyde—MDA), and developing potentially toxic substances in meat and food products (i.e., aldehydes, ketones, and alkanes); (e) contribute to drip losses; and (f) reduced shelf life, loss of nutritional value, and loss of functionality in meat products [9,10,11,12]

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