| Preservation of chicken breast meat treated with thyme and balm essential oils. | |
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MedLine Citation:
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PMID: 21535509 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The present study evaluated the effects of thyme and balm essential oils on the 3-wk storage of fresh chicken breast meat at 4 °C. Thyme and, to a lesser extent, balm essential oils reduced DPPH (2,2-diphenyl-1-picrylhydrazyl) radical formation in the meat (25% to 30% and 20%, respectively). Treatment with the 2 essential oils also limited lipid peroxidation and the deterioration of sarcoplasmic proteins, helping to preserve the meat even after 2 wk of storage. Thyme and balm essential oils decreased the natural microflora present in the meat; total microbial content decreased down to 50% in comparison to the control samples. In addition, a clear effect on lactic acid bacterial growth was recorded. Balm essential oil significantly limited the growth of Salmonella sp., whereas thyme essential oil effectively inhibited the growth of Escherichia coli. Our data demonstrate that these 2 essential oils effectively reduced deteriorative processes in chicken meat and extended the shelf life of this fresh product. Practical Application: The essential oils of thyme and balm can protect the chicken meat from decomposition during the storage time. |
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Authors:
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Florinda Fratianni; Laura De Martino; Antonio Melone; Vincenzo De Feo; Raffaele Coppola; Filomena Nazzaro |
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Publication Detail:
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Type: Journal Article Date: 2010-09-23 |
Journal Detail:
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Title: Journal of food science Volume: 75 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2010 Oct |
Date Detail:
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Created Date: 2011-05-03 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: M528-35 Citation Subset: IM |
Affiliation:
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Authors Fratianni, Melone, Coppola, and Nazzaro are with Istituto di Scienze dell'Alimentazione, ISA-CNR, Via Roma, 64, 83100 Avellino, Italy. Authors De Martino and De Feo are with Dipt. di Scienze Farmaceutiche, Univ. degli Studi di Salerno, via Ponte don Melillo, 84084 Fisciano (Salerno), Italy. Direct inquiries to author De Feo (E-mail: defeo@unisa.it). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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