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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2010

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils

Anno di pubblicazione: 2010

Autori: Fratianni, F.; De Martino,L.; Melone, A.; De Feo,V.; Coppola,R.; Nazzaro,F.

Affiliazioni autori: Fratianni, Coppola, Nazzaro:ISA-CNr; De Martino, Melone, De Feo: UniSA-Fisciano, Salerno

Autori CNR:

  • RAFFAELE COPPOLA
  • FLORINDA FRATIANNI
  • FILOMENA NAZZARO

Lingua: inglese

Abstract: The present study evaluated the effects of thyme and balm essential oils on the 3-wk storage of fresh chicken breast meat at 4 æC. 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.

Pagine da: M528

Pagine a: M535

Rivista:

Journal of food science Blackwell
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 0022-1147

Numero volume: 75

Numero fascicolo: 8

Referee: Sì: Internazionale

Indicizzato da:

  • PubMed [21535509]
  • ISI Web of Science (WOS) [000282878200027]

Parole chiave:

  • antimicrobial
  • antioxidant
  • essential oil
  • lipid peroxidation
  • meat protein

Strutture CNR:

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