Authors:
K. Gasmi Faculty of Sciences of Nature and Life, University Mustapha Stambouli, Sidi Said Mascara Bp 305, 29000 Mascara, Algeria
Research Laboratory on Biological Systems and Geomatics (LRSBG), University Mustapha Stambouli, Mascara, Algeria

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T. Lahreche Faculty of Sciences of Nature and Life, Ziane Achour University of Djelfa, 17000 Djelfa, Algeria

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Z. Madani Faculty of Sciences of Nature and Life, University Mustapha Stambouli, Sidi Said Mascara Bp 305, 29000 Mascara, Algeria
Research Laboratory on Biological Systems and Geomatics (LRSBG), University Mustapha Stambouli, Mascara, Algeria

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A. Bensid Faculty of Sciences of Nature and Life, Ziane Achour University of Djelfa, 17000 Djelfa, Algeria

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R.N. Benamara Faculty of Sciences of Nature and Life, University Mustapha Stambouli, Sidi Said Mascara Bp 305, 29000 Mascara, Algeria
Microbiology Research Laboratory Applied to Food, Biomedical and the Environment (LAMAABE), University of Tlemcen, 13000 Tlemcen, Algeria

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Abstract

This study evaluated the impact of storage temperature on the antimicrobial activity of essential oil emulsions of Thymus vulgaris L. (TEOE) and Laurus nobilis (LEOE) at 0.6% against Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 14579), and Listeria innocua (ATCC 33090) inoculated onto cooked chicken breast to simulate post-cooking contamination. Samples stored under: T3 (regular storage at 3 ± 0.5 °C), T8 (inadequate storage 8 ± 1 °C), and T3A (refrigerated storage with simulated temperature abuse at 25 ± 1 °C). Microbial analysis and sensory evaluations were carried out at 0, 24, 36, 72, and 120 h of storage. The GC-MS analysis showed that carvacrol 31.97% and eucalyptol 41.16% were the main components in TEO and LEO, respectively. Storage temperature influenced the antibacterial effect of EOE. TEOE exhibited greater effectiveness at T8 compared to T3, reducing microbial counts to 1 log CFU g−1. Conversely, LEOE demonstrated superior efficacy under T3 in most instances and received a higher acceptability score. Additionally, at T3A, both emulsions demonstrated comparable effectiveness against all bacterial strains, although a slight reduction in antimicrobial proprieties were noted after simulated temperature abuse at 24 h. Therefore, the optimal combination for preserving cooked chicken meat is TEOE under T8 or LEOE under T3; assuming post-cooking contamination.

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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
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1972
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Founder Magyar Tudományos Akadémia    
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