Czech J. Food Sci., 2019, 37(6):417-424 | DOI: 10.17221/80/2019-CJFS

Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storageFood Microbiology and Safety

Khabat Noori Hussein^*,1,2, László Friedrich¹, Gabriella Kiskó³, Emna Ayari¹, Csaba Németh⁴, István Dalmadi¹

¹ Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, Hungary

² University of Duhok, College of Agriculture, Department of Animal Production, Duhok, Kurdistan Region, Iraq

³ Szent István University, Faculty of Food Science, Department of Microbiology and Biotechnology, Budapest, Hungary

⁴ Capriovos LtD., Szigetcsép, Hungary

The effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up to 8 days. Physicochemical characteristics, lipid oxidation, microbiological status, sensorial electronic-nose based properties were examined. AITC, particularly 1000 ppm, showed greater activity than CARV and resulted in colour changes, accumulative odour production, triggered reduction in the growth of Pseudomonas lundensis, Staphylococcus aureus, and Bacillus cereus and 3 log10 CFU/g reduction in aerobic mesophilic counts. However, CARV was more active in increasing chroma properties and reducing the growth of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium. Concomitantly, 500 ppm CARV showed greater activity than AITC in controlling lipid oxidation and protecting the colour changes. Therefore, both AITC and CARV possess great potential to extend the shelf life of meat and meat products.

Keywords: active compounds; antimicrobial activity; natural antioxidant; poultry meat; shelf life

Published: December 31, 2019  Show citation