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Effect of absorbent pads containing oregano essential oil on the shelf life extension of overwrap packed chicken drumsticks stored at four degrees Celsius

Published on Jul 1, 2009in Poultry Science2.027
· DOI :10.3382/ps.2008-00375
Nebahat Bilge Oral6
Estimated H-index: 6
(Kafkas University),
Leyla Vatansever6
Estimated H-index: 6
(Kafkas University)
+ 5 AuthorsMine Kurkcuoglu25
Estimated H-index: 25
(Anadolu University)
Abstract
The addition of sachets or pads containing volatile antimicrobial agents into packages has been the most successful commercial application of antimicrobials to packaging. In this study, the effect of oregano (Origanum onites) essential oil on the extension of shelf life of overwrap packed fresh chicken drumsticks was investigated. Meat exudate absorbent pads were sprayed with 5 mL of oregano essential oil at a concentration of 1.5% in distillate water. Sampling was carried out at 0, 3, 5, and 7 d of the refrigerated storage. Total viable count, psychrotrophs, pseudomonads, members of the family Enterobacteriaceae, yeasts, and lactic acid bacteria were enumerated. Physicochemical analysis and sensorial evaluation were also conducted. The shelf life of fresh chicken drumsticks was approximately 3 d. Oregano essential oil extended product shelf life by approximately 2 d. Thus, incorporation of essential oils to absorbent pads may have supplementary applications in food packaging.
  • References (30)
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The aim of this study was to identify antimicrobial properties of essential oils in vapour phase. In vitro antibacterial activity against five foodborne bacteria (Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enteritidis, Staphylococcus aureus) was evaluated by disc volatilization method. The results were expressed as minimum inhibitory concentrations (MIC) in μl/cm3 of air. Thirteen of the 27 essential oils were active at least against one bacterial strain in the ...
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