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

Authors

  • Maciej Kluz Faculty of Biology and Agriculture, University of Rzeszow, Department of Biotechnology and Microbiology, Zelwerowicza St. 4, 35-601 Rzeszow
  • Margarita Terentjeva Latvia University of Agriculture, Faculty of Veterinary Medicine Institute of Food and Environmental Hygiene, K. Helmaņa iela 8, LV-3004, Jelgava
  • Czeslav 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
  • Jana Petrová 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 Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitr
  • Peter Haščí­k Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitr
  • 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/10.5219/557

Keywords:

bacteria, caraway and anise essential oils, vacuum, EDTA, chicken breast

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.

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Published

2016-01-21

How to Cite

Kluz, M. ., Terentjeva, M. ., Puchalski, C. ., Hutková, J. ., Kántor, A. ., Petrová, J. ., Mellen, M. ., Čuboň, J. ., Haščí­k, P. ., Kordiaka, R. ., Kunová, S. ., & Kačániová, M. . (2016). The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 132–138. https://doi.org/10.5219/557

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