Application of lavender and rosemary essential oils improvement of the microbiological quality of chicken quarters

Authors

  • Jana Petrová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Margarita Terentjeva Latvia University of Agriculture, Faculty of Veterinary Medicine Institute of Food and Environmental Hygiene, K. Helmaņa iela 8, LV-3004, Jelgava
  • Czeslaw Puchalski Faculty of biology and agriculture, University of Rzeszow, Department of bioenergy Technologies, Zelwerowicza St. 4, 35-601 Rzeszow
  • Jana Hutková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Attila Kántor Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Martin Mellen Hydina Slovakia, s.r.o., Nová Ľubovňa 505, 065 11 Nová Ľubovňa
  • Juraj Čuboň Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Haščí­k Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Maciej Kluz Faculty of biology and agriculture, University of Rzeszow, Department of Biotechnology and Microbiology, Zelwerowicza St. 4, 35-601 Rzeszow
  • Rafal Kordiaka Faculty of biology and agriculture, University of Rzeszow, Department of Biotechnology and Microbiology, Zelwerowicza St. 4, 35-601 Rzeszow
  • Simona Kunová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/550

Keywords:

chickens quarters, microorganisms, lavender and rosemary essential oils, vacuum, EDTA

Abstract

The aim of the present work was monitoring of chicken quarters microbiological indicators after treatment by ethylenediaminetetraacetate (EDTA), lavender (Lavandula angustifolia L.) and rosemary (Rosmarinus officinalis L.) essential oil, stored under vacuum packaging, at 4 ±0.5°C for a period of 16 days. The following treatments of chicken quarters were used: Air-packaging control samples, control vacuum-packaging samples, vacuum-packaging with EDTA solution 1.50% w/w, control samples, vacuum-packaging with Lavandula angustifolia essential oil at concentrations 0.2% v/w and vacuum-packaging with Rosmarinus officinalis essential oil at concentration 0.2% v/w. The quality assessment of all samples was established by microbiological analysis. Sampling was carried out after certain time intervals: 0, 4, 8, 12 and 16 days. Chicken quarters were stored under vacuum packaging, at 4 ±0.5°C during experiment. Microbiological analyses were conducted by using standard microbiological methods. Anaerobic plate count were determined using Plate Count Agar, after incubation for 2 days at 35°C under anaerobic condition. Pseudomonas spp. were determined on Pseudomonas Isolation agar after incubation at 48 h at 25°C. For lactic acid bacteria were inoculated into Rogosa and Sharpe agar after incubation 48-78 h at 37°C in an aerobic atmosphere supplemented with carbon dioxide (5% CO2). For members of the family Enterobacteriaceae violet red bile glucose agar were used and samples were incubated at 37°C for 24 h. The initial APC value of chicken quarter was 3.00 log CFU.g-1 on 0 day. The number of anaerobic plate count ranged from 3.00 log CFU.g-1 in all tested group on 0 day to 6.11 log CFU.g-1 on 16 day in control group stored in air condition. The initial LAC value of chicken quarter was 3.00 log CFU.g-1 on 0 day. The number of lactic acid bacteria ranged from 3.00 log CFU.g-1 in all tested group on 0 day to 3.58 log CFU.g-1 on 16 day in control group stored in air condition. The initial Enterobacteriacea genera value of chicken quarter was 2.00 log CFU.g-1 on 0 day. Presences of these bacteria were found on all groups at 16 days. The results of this present study suggest the possibility of application the Lavandula angustifolia and Rosmarinus officinalis essential oil as natural food preservatives and potential sources of antimicrobial ingredients for food industry. 

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Published

2015-12-13

How to Cite

Petrová, J. ., Terentjeva, M. ., Puchalski, C. ., Hutková, J. ., Kántor, A. ., Mellen, M. ., Čuboň, J. ., Haščí­k, P. ., Kluz, M. ., Kordiaka, R. ., Kunová, S. ., & Kačániová, M. . (2015). Application of lavender and rosemary essential oils improvement of the microbiological quality of chicken quarters. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 530–537. https://doi.org/10.5219/550

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