Abstract
The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial.
Highlights
Sous vide is a professional widely used food cooking and preservation technology and it is applied in catering, food industry, and home-made food production
The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary Essential oils (EOs) and the survival of Listeria monocytogenes on the turkey meat samples
There were some results in the study Giarratana (2016) which revealed that the mixture of rosemary and thyme EOs had a bacteriostatic activity against L. monocytogenes and both 0.025 and 0.05% of tested EOs significantly inhibited L. monocytogenes growth compared with the control sample
Summary
Sous vide is a professional widely used food cooking and preservation technology and it is applied in catering, food industry, and home-made food production. ABSTRACT The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, the quality of raw material is crucial.
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