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Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage

Author

Listed:
  • Khabat Noori Hussein

    (Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, Hungary
    University of Duhok, College of Agriculture, Department of Animal Production, Duhok, Kurdistan Region, Iraq)

  • László Friedrich

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

  • Gabriella Kiskó

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

  • Emna Ayari

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

  • Csaba Németh

    (Capriovos LtD., Szigetcsép, Hungary)

  • István Dalmadi

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

Abstract

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.

Suggested Citation

  • Khabat Noori Hussein & László Friedrich & Gabriella Kiskó & Emna Ayari & Csaba Németh & István Dalmadi, 2019. "Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(6), pages 417-424.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:80-2019-cjfs
    DOI: 10.17221/80/2019-CJFS
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