Authors:K.N. Hussein, L. Friedrich, R. Pinter, Cs. Németh, G. Kiskó, and I. Dalmadi
This study was conducted to evaluate the effect of bioactive compounds (BACs): linalool (LIN) and piperine (PIP) on chicken meat characteristics. The meat was treated with 500, 1000 ppm of BACs, vacuum packaged and stored at 4 °C for 8 days. Physicochemical characteristics, lipid oxidation (thiobarbituric acid reactive substances, TBARS), microbiological status, and sensorial (electronic-nose based) properties were investigated. Both BACs significantly increased the redness (a*) and chroma (C*) values in meat compared to increased lightness (L*) and higher TBARS in control. Although both BACs showed overlapping aroma profile, the E-nose was able to distinguish between the different meat groups. LIN with various dilution ratios, particularly 1:10 (v:v), showed in vitro growth inhibition against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Bacillus cereus, concomitantly Listeria monocytogenes required 1:80 (v:v) to be inhibited, and no inhibition was detected for Pseudomonas lundensis. In contrast, PIP at different dilutions did not exhibit inhibitory activity. Regarding aerobic mesophilic counts (AMC), less than 7 log CFU g−1 were recorded except for control showing higher log. Both BACs have potential to improve quality characteristics and increase the shelf life of meat and meat products.
Authors:G. Kralik, S. Ivanković, I. Bogut, and J. Csapó
): Effect of the composition of commercial feed mixture on total lipid, cholesterol and fatty acids content in broiler chickenmeat. Czech. J. Anim. Sci. , 44 , 179-185.
Effect of the composition of commercial feed mixture on
Authors:Snezana Ivić-Kolevska, Biljana Miljković-Selimović, and Branislava Kocić
Habib, I., Sampers, I., Uyttendaele, M., Berkvens, D., De Zutter, L.: Performance characteristics and estimation of measurement uncertainty of three plating procedures for Campylobacter enumeration in chickenmeat. Food Microbiol. 25 (1), 65–74 (2008
Ionizing radiation was used for the purpose of reducing bacterial contamination in mechanically deboned chicken meat (MDCM).
Irradiated and non-irradiated MDCM stored at -18±1 °C, and samples were taken at zero time and at 30-day intervals up to 90
days for 2-thiobarbituric acid reactive substances, sensory and microbiological analyses. The results obtained for the microbiological,
sensory and lipid oxidation evaluations, showed that the MDCM samples irradiated with doses of 3.0 and 4.0 kGy were all considered
acceptable during 90 days of frozen storage.
Authors:Erika-Beáta Kerekes, Anita Vidács, Julianna Jenei Török, Csilla Gömöri, Tamás Petkovits, Muthusamy Chandrasekaran, Shine Kadaikunnan, Naiyf S. Alharbi, Csaba Vágvölgyi, and Judit Krisch
. ( 2013 ) Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chickenmeat fillets . LWT –Food Sci. Technol. 53 , 94 – 99 .
Authors:L.A. Castillo A., L. Mészáros, and F. Kiss
The microbiological spoilage of foods depends on the initial microbiological contamination and some factors which influence the growth of microorganisms. Therefore, reducing the initial cell count is necessary for both extending shelf-life and improving food safety. Physical, chemical and combined treatments serve this purpose. In these experiments, the effect of trisodium phosphate dipping (0-15% solutions) was studied. Chicken wings were used, which after dipping (1 min) in the solution were packed in PE-PA-PE pouches and stored at 4 °C. Aerobic mesophilic (Nutrient Agar, Merck), pseudomonad (Pseudomonas Selective Agar, Oxoid), and Enterobacteriaceae counts (VRBD Agar, Merck) were determined by Spiral Plate Technique at 30 °C incubation temperature. Effect of 3.8, 5.7, 7.6% trisodium phosphate dipping solutions was studied as a function of storage time. Immediately after treatment, total colony count was reduced by maximum 1.5 log cycles. Pseudomonads were the most sensitive. One day after treatment with these low concentration solutions, the colony count was reduced by 2 log cycles. Na3PO4concentration higherthan 7.6% practically did not result in higher effectivity. The growth rate and maximum cell count of surviving fraction were estimated as a function of trisodium phosphate concentration. It can be concluded from fitted survival curves that immediately after treatment the initial viable cell count was reduced and the critical spoilage level (107g-1) has been reached 2-3 days later than in case of the untreated samples, i.e. the shelf-life was extended.
Authors:M.I. Piñon, A.D. Alarcon-Rojo, A.L. Renteria, G. Mendez, and H. Janacua-Vidales
, A. , Giatrakou , V. & Savvaidis , I.
2010 : Combined natural antimicrobial treatments (edta, lysozyme, rosemary and oregano oil) on semi cooked coated chickenmeat stored in vacuum packages at 4 °C
Authors:Kata Rohonczy, Linda Zoller, Zsolt Hermann, Andrea Fodor, Balázs Mráz, and Veronika Tabajdi-Pintér
The aim of this study was to compare an enzyme-linked fluorescent assay (ELFA)-based and two real-time polymerase chain reaction (PCR) methods with the results of the standard culture-based method EN ISO 6579:2002 (bacteriological standard method used in the European Union) for the detection of Salmonella spp. in raw chicken meat. Our investigations were performed on 141 poultry samples sorted from supermarkets.Relative accuracy, relative specificity and relative sensitivity were determined. According to the ISO 16140:2003 criteria for validation of alternative microbiological methods, the ELFA-based method (VIDAS ICS2 + SLM), and real-time PCR methods (TaqMan, Bax) were comparable to the reference standard method for the detection of Salmonella spp. in chicken meat. The use of these methods provide results within 48 hours with high sensitivity (100%). The TaqMan real-time PCR showed a relative specificity of 98% and both of the real-time PCR methods presented 100%.The VIDAS ICS2 + SLM and the Bax real-time PCR methods showed the highest relative accuracy (100%) and 99% in case of the TaqMan method. In conclusion, both the real-time PCR and the ELFA-based assay can be used as a rapid and user-friendly diagnostic method for detection of Salmonella spp. in chicken meat samples.