Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions
The present study was designed to evaluate the in vitro antimicrobial properties of nine bioactive compounds (BACs). Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitro antibacterial activity against the studied bacte...
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| Veröffentlicht in: | Foods 2021-08, Vol.10 (8), p.1855 |
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| description | The present study was designed to evaluate the in vitro antimicrobial properties of nine bioactive compounds (BACs). Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitro antibacterial activity against the studied bacteria were carvacrol and α-terpineol (αTPN). Subsequently, αTPN was selected and applied at different concentrations into the fresh minced chicken meat. The meat was then vacuum packaged and stored for 14 days at 4 °C. Physicochemical properties, lipid oxidation (thiobarbituric acid reactive substances, TBARS), electronic-nose-based smell detection, and microbiological characteristics were monitored. At day 14, meat treated with higher concentrations of αTPN (MIC-2 and MIC-4) exhibited a significantly increased pH and lightness (L*), increased yellowness (b*), decreased redness (a*), caused a significant decrease in water holding capacity (WHC), and decreased lipid oxidation by keeping TBARS scores lower than the control. Although αTPN showed perceptibly of overlapped aroma profiles, the E-nose was able to distinguish the odor accumulation of αTPN between the different meat groups. During the 2-week storage period, αTPN, particularly MIC-4, showed 5.3 log CFU/g reduction in aerobic mesophilic counts, causing total inhibition to the Pseudomonas lundessis, Listeria monocytogenes, and Salmonella Typhimurium. These promising results highlight that αTPN is exploitable to improve the shelf life and enhance the safety of meat and meat products. |
| doi_str_mv | 10.3390/foods10081855 |
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Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitro antibacterial activity against the studied bacteria were carvacrol and α-terpineol (αTPN). Subsequently, αTPN was selected and applied at different concentrations into the fresh minced chicken meat. The meat was then vacuum packaged and stored for 14 days at 4 °C. Physicochemical properties, lipid oxidation (thiobarbituric acid reactive substances, TBARS), electronic-nose-based smell detection, and microbiological characteristics were monitored. At day 14, meat treated with higher concentrations of αTPN (MIC-2 and MIC-4) exhibited a significantly increased pH and lightness (L*), increased yellowness (b*), decreased redness (a*), caused a significant decrease in water holding capacity (WHC), and decreased lipid oxidation by keeping TBARS scores lower than the control. Although αTPN showed perceptibly of overlapped aroma profiles, the E-nose was able to distinguish the odor accumulation of αTPN between the different meat groups. During the 2-week storage period, αTPN, particularly MIC-4, showed 5.3 log CFU/g reduction in aerobic mesophilic counts, causing total inhibition to the Pseudomonas lundessis, Listeria monocytogenes, and Salmonella Typhimurium. These promising results highlight that αTPN is exploitable to improve the shelf life and enhance the safety of meat and meat products.</description><identifier>ISSN: 2304-8158</identifier><identifier>EISSN: 2304-8158</identifier><identifier>DOI: 10.3390/foods10081855</identifier><identifier>PMID: 34441632</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Antibacterial activity ; antimicrobial activity ; Antimicrobial agents ; antioxidant activity ; Aroma ; Bioactive compounds ; Carvacrol ; Chickens ; Consumption ; Electronic noses ; Food quality ; Food safety ; Food science ; Lipid peroxidation ; Lipids ; Listeria ; Listeria monocytogenes ; Meat ; Meat industry ; Meat products ; Meat quality ; Minimum inhibitory concentration ; Oxidation ; Pathogens ; physicochemical characteristics ; Physicochemical properties ; Poultry ; poultry meat ; Product safety ; Salmonella ; Shelf life ; Smell ; Terpineol ; Thiobarbituric acid ; Vacuum packaging</subject><ispartof>Foods, 2021-08, Vol.10 (8), p.1855</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitro antibacterial activity against the studied bacteria were carvacrol and α-terpineol (αTPN). Subsequently, αTPN was selected and applied at different concentrations into the fresh minced chicken meat. The meat was then vacuum packaged and stored for 14 days at 4 °C. Physicochemical properties, lipid oxidation (thiobarbituric acid reactive substances, TBARS), electronic-nose-based smell detection, and microbiological characteristics were monitored. At day 14, meat treated with higher concentrations of αTPN (MIC-2 and MIC-4) exhibited a significantly increased pH and lightness (L*), increased yellowness (b*), decreased redness (a*), caused a significant decrease in water holding capacity (WHC), and decreased lipid oxidation by keeping TBARS scores lower than the control. Although αTPN showed perceptibly of overlapped aroma profiles, the E-nose was able to distinguish the odor accumulation of αTPN between the different meat groups. During the 2-week storage period, αTPN, particularly MIC-4, showed 5.3 log CFU/g reduction in aerobic mesophilic counts, causing total inhibition to the Pseudomonas lundessis, Listeria monocytogenes, and Salmonella Typhimurium. These promising results highlight that αTPN is exploitable to improve the shelf life and enhance the safety of meat and meat products.</description><subject>Antibacterial activity</subject><subject>antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>antioxidant activity</subject><subject>Aroma</subject><subject>Bioactive compounds</subject><subject>Carvacrol</subject><subject>Chickens</subject><subject>Consumption</subject><subject>Electronic noses</subject><subject>Food quality</subject><subject>Food safety</subject><subject>Food science</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Meat</subject><subject>Meat industry</subject><subject>Meat products</subject><subject>Meat quality</subject><subject>Minimum inhibitory concentration</subject><subject>Oxidation</subject><subject>Pathogens</subject><subject>physicochemical characteristics</subject><subject>Physicochemical properties</subject><subject>Poultry</subject><subject>poultry meat</subject><subject>Product safety</subject><subject>Salmonella</subject><subject>Shelf life</subject><subject>Smell</subject><subject>Terpineol</subject><subject>Thiobarbituric acid</subject><subject>Vacuum packaging</subject><issn>2304-8158</issn><issn>2304-8158</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>DOA</sourceid><recordid>eNpdkd1qVDEQgIMottReeh_wxpuj-d-cG0GWqoUWUep1yM9km_VssiY5hT6WL-IzeeoWcZ2bGWY-PoYZhF5S8obzkbyNpYRGCdFUS_kEnTJOxKCp1E__qU_QeWtbssRIuebsOTrhQgiqODtF1xcxgu-4RPzr53ADdZ8ylAmXjNe3yX-HjK_BdvxltlPq9zjMNeUN_gqxpg1U2yHgdckh9VRye4GeRTs1OH_MZ-jbh4ub9afh6vPHy_X7q8ELqfsAjEbtCfPcK0KEYIwpxUGvnNTSBy-1IH6lFQDXVoyKOkr1CBpcFMw5ys_Q5cEbit2afU07W-9Nscn8aZS6Mbb25CcwfgywWCWR4IQTo4VRcOdWSgsZuBKL693BtZ_dDoKH3KudjqTHk5xuzabcGc1HRiVZBK8fBbX8mKF1s0vNwzTZ5ZJzM0wqRdiKSr6gr_5Dt2WueTnVAyUZF5KzhRoOlK-ltQrx7zKUmIe_m6O_899VxZ7J</recordid><startdate>20210811</startdate><enddate>20210811</enddate><creator>Hussein, Khabat Noori</creator><creator>Csehi, Barbara</creator><creator>József, Surányi</creator><creator>Ferenc, Horváth</creator><creator>Kiskó, Gabriella</creator><creator>Dalmadi, István</creator><creator>Friedrich, László</creator><general>MDPI AG</general><general>MDPI</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QR</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0003-1163-3201</orcidid></search><sort><creationdate>20210811</creationdate><title>Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions</title><author>Hussein, Khabat Noori ; 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Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitro antibacterial activity against the studied bacteria were carvacrol and α-terpineol (αTPN). Subsequently, αTPN was selected and applied at different concentrations into the fresh minced chicken meat. The meat was then vacuum packaged and stored for 14 days at 4 °C. Physicochemical properties, lipid oxidation (thiobarbituric acid reactive substances, TBARS), electronic-nose-based smell detection, and microbiological characteristics were monitored. At day 14, meat treated with higher concentrations of αTPN (MIC-2 and MIC-4) exhibited a significantly increased pH and lightness (L*), increased yellowness (b*), decreased redness (a*), caused a significant decrease in water holding capacity (WHC), and decreased lipid oxidation by keeping TBARS scores lower than the control. Although αTPN showed perceptibly of overlapped aroma profiles, the E-nose was able to distinguish the odor accumulation of αTPN between the different meat groups. During the 2-week storage period, αTPN, particularly MIC-4, showed 5.3 log CFU/g reduction in aerobic mesophilic counts, causing total inhibition to the Pseudomonas lundessis, Listeria monocytogenes, and Salmonella Typhimurium. These promising results highlight that αTPN is exploitable to improve the shelf life and enhance the safety of meat and meat products.</abstract><cop>Basel</cop><pub>MDPI AG</pub><pmid>34441632</pmid><doi>10.3390/foods10081855</doi><orcidid>https://orcid.org/0000-0003-1163-3201</orcidid><oa>free_for_read</oa></addata></record> |
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| source | DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; MDPI - Multidisciplinary Digital Publishing Institute; PubMed Central |
| subjects | Antibacterial activity antimicrobial activity Antimicrobial agents antioxidant activity Aroma Bioactive compounds Carvacrol Chickens Consumption Electronic noses Food quality Food safety Food science Lipid peroxidation Lipids Listeria Listeria monocytogenes Meat Meat industry Meat products Meat quality Minimum inhibitory concentration Oxidation Pathogens physicochemical characteristics Physicochemical properties Poultry poultry meat Product safety Salmonella Shelf life Smell Terpineol Thiobarbituric acid Vacuum packaging |
| title | Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions |
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