Microbiological quality of chicken thighs meat after four essential oils combination, EDTA and vaccum packing

Authors

  • Miroslava Kačániová 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, Environmental Hygiene, K. Helmaņa iela 8, LV-3004, Jelgava
  • Czeslaw Puchalski Faculty of biology, agriculture, University of Rzeszow, Department of bioenergy Technologies, Zelwerowicza St. 4, 35-601 Rzeszow
  • Jana Petrová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • 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 Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • 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 Nitra
  • Maciej Kluz Faculty of biology, agriculture, University of Rzeszow, Department of Biotechnology, Microbiology, Zelwerowicza St. 4, 35-601 Rzeszow
  • Rafal Kordiaka Faculty of biology, agriculture, University of Rzeszow, Department of Biotechnology, 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

DOI:

https://doi.org/10.5219/548

Keywords:

meat, microorganisms, essential oils, vaccum, EDTA

Abstract

The aim of the present work to monitoring chicken the microbiological quality of vaccum packaged thighs after treatment by ethylenediaminetetraacetate (EDTA), anise (Pimpinella anisum), spearmint (Mentha spicata var. crispa), thyme (Thymus vulgaris L.) oregano (Origanum vulgare L.) essential oils and stored in at 4 ±0.5 °C for a period of 16 days. The following treatments of chicken thighs were used: air-packaged control samples, control vacuum-packaged samples, vacuum-packaging with EDTA solution 1.5% w/w, control samples, vacuum-packaging after treatment with Pimpinella anisum, Mentha spicata var. crispa essential oil at concentrations 0.2% v/w, vacuum-packaging after treatment with Thymus vulgaris L., Origanum vulgare L. essential oil at concentration 0.2% v/w. The quality assessment of all samples was done microbiologically and following microbiological parameters were detected: the anaerobic plate count, Enterobacteraceae counts, lactic acid bacteria and Pseudomonas spp. counts. The number of anaerobic plate count ranged from 3.69 log CFU.g-1 in all tested group on 0 day to 5.68 log CFU.g-1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 2.00 log CFU.g-1 in all tested group on 0 day to 4.82 log CFU.g-1 on 16 day in group with oregano, thyme essential oils combination. Enterobacteriacea counts in chicken thighs was 0.68 log CFU.g-1 on 0 day to 7.58 CFU.g-1 on 16 day in air-packed meat samples. The Pseudomonas spp. was not found in all tested samples. Among the antimicrobial combination treatments examined in this work, the as application of vacuum packaging, EDTA and essential oils treatment was the most effective against the growth of Enterobactericeae, inhibitory effect on anaerobic plate count also was observed. The results of this present study suggest the possibility of application the Pimpinella anisum, Mentha spicata var. crispa, Thymus vulgaris L., Origanum vulgare L. essential oil of  as natural food preservatives and potential sources of antimicrobial ingredients for food industry for chicken thighs meat treatment.

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2016-01-20

How to Cite

Kačániová, M. ., Terentjeva, M. ., Puchalski, C. ., Petrová, J. ., Hutková, J. ., Kántor, A. ., Mellen, M. ., Čuboň, J. ., Haščí­k, P. ., Kluz, M. ., Kordiaka, R. ., & Kunová, S. . (2016). Microbiological quality of chicken thighs meat after four essential oils combination, EDTA and vaccum packing. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 107–113. https://doi.org/10.5219/548

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Vol. 10 No. 1 (2016): Potravinarstvo

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