The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging

Peter Haščí­K,Jana Petrová,Rafal Kordiaka,Maciej Kluz,Jana Hutková,Czeslav Puchalski,Simona Kunová,Attila Kántor,Margarita Terentjeva,Miroslava Kačániová,Martin Mellen,Juraj Čuboň

doi:10.5219/557

Abstract

The effect of caraway (CEO) and anise (AEO) essential oils as well as vacuum packaging (VP) in extending of the shelf life of fresh chicken breast meat stored at 4 °C was investigated. CEO and AEO were used at concentrations 0.2% v/w with and without VP. Microbiological properties of chicken breast meat were monitored over a 16 day period. The microbiological parameters as the anaerobic plate count (AC), Enterobacteraceae, lactic acid bacteria and Pseudomonas spp. counts were detected. The anaerobic plate counts ranged from 2.77 log cfu.g-1 in all tested group on 0 day to 5.45 log cfu.g-1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 3.20 log cfu.g-1 in all tested group on 0 day to 4.75 log cfu.g-1 on 16 day in control group stored in air condition. Enterobacteriaceae counts ranged from 0.00 to 4.25 log cfu.g-1on 16 day in control group stored in air condition. The number of Pseudomonas spp. ranged from 0.00 log cfu.g-1 in all tested group on 0 day to 2.65 log cfu.g-1 on 16 day in control group stored in air condition. Statistically significant differences (P≤0.001) were found among tested group in all tested microorganisms. Among the antimicrobial combination treatments were examined in the study, the as application of vacuum packaging, EDTA, and essential oils were the most effective against the growth of lactic acid bacteria and Enterobactericeae and to a less extent on anaerobic plate count. The results of this present study suggest the possibility of using the essential oil of caraway and anise as natural food preservatives and potential source of antimicrobial ingredients for chicken breast meat.

Highlights

Special attention in poultry meat production is paid to the fact that live animals are hosts of a large number of different microorganisms residing on their skin, feathers or in the alimentary tract
The present study was undertaken to determine the effect of vacuum packaging combined with caraway or anise essential oil tratment on microbiological properties of chicken breast meat stored at 4 °C
The anaerobic plate count ranged from 2.77 log CFU.g-1 in all tested group on 0 day to 5.45 log CFU.g-1 on 16 day in control group stored in air condition

Summary

Introduction

Special attention in poultry meat production is paid to the fact that live animals are hosts of a large number of different microorganisms residing on their skin, feathers or in the alimentary tract. The present study was undertaken to determine the effect of vacuum packaging combined with caraway or anise essential oil tratment on microbiological properties of chicken breast meat stored at 4 °C. 0.20% v/w, (VP+AEO) chicken breast fresh meat was treated with anise oil for 1 min and packaged to polyethylene bags and stored anaerobically in vacuum at 4 °C.

Results

Conclusion