Abstract
Effects of ginger essential oil (GEO) and grape seed extract (GSE) treatments on germination and growth of Clostridium perfringens spores in chicken after linear cooling and isothermal storage were evaluated. GEO or GSE (1%) can properly inhibit the germination and growth of C. perfringens spores during cooling from 50 °C to 4 °C. The kinetic models of Gompertz and Rat-kowskyt were carried out to describe the spore germination and growth of C. perfringens in GEO- and GSE-treated chickens at 15 °C–45 °C. Results showed a high degree of fit. The addition of GEO and GSE increased the lag phase at all storage temperatures (λ), decreased the growth rate (Rmax), and extended the time it took to rise by 1 lg of bacteria in chicken compared with the control group. GSE demonstrated stronger inhibitory activity than GEO at the corresponding storage temperature. The models provided a cost-effective and fast technology for replacing traditional culture methods and evaluating the effect of temperature and plant extracts on the shelf life of meat.
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