Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life

In this study fresh turkey meat was packaged under vacuum and stored at 2°C. The following lots were used: T (control); stored under vacuum packaging (VP), T-RO; stored under VP, treated with rosemary oil 0.25% v/w, T-CH; stored under VP, treated with chitosan 1.5% w/v, and T-CH-RO; stored under VP,...

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Bibliographic Details
Published in:International journal of food microbiology 2013-08, Vol.166 (1), p.54-58
Main Authors: Vasilatos, G.C., Savvaidis, I.N.
Format: Article
Language:English
Subjects:
Animals
Bacteria - drug effects
Biological and medical sciences
Chitosan
Chitosan - pharmacology
Colony Count, Microbial
Fat industries
Food industries
Food microbiology
Food Microbiology - methods
Food Preservation - methods
Food Preservatives - pharmacology
Fundamental and applied biological sciences. Psychology
Humans
Meat - microbiology
Odorants
Oils, Volatile - pharmacology
Poultry
Rosemary
Rosmarinus
Taste - drug effects
Time
Turkey
Yeasts - drug effects
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Summary:In this study fresh turkey meat was packaged under vacuum and stored at 2°C. The following lots were used: T (control); stored under vacuum packaging (VP), T-RO; stored under VP, treated with rosemary oil 0.25% v/w, T-CH; stored under VP, treated with chitosan 1.5% w/v, and T-CH-RO; stored under VP, treated with chitosan 1.5% w/v and rosemary oil 0.25% v/w. Of the microbial microflora species examined, irrespective of treatment, lactic acid bacteria (LAB) constituted the most abundant group. Interestingly, total plate counts (TPCs) and LAB counts, exceeding the limit value of 7logcfu/g, in T and T-RO turkey samples coincided with low taste scores (5 and 6, respectively) on days 12 and 18 of storage. The shelf-life was approximately 10, 17–18 and >21days for the control (T), T-RO, T-CH and T-CH-RO turkey samples, respectively. Thus, a shelf-life extension of 7–8 and >11days was obtained for T-RO and T-CH, and T-CH-RO turkey samples, respectively. The presence of chitosan in T-CH and T-CH-RO samples did not negatively influence the taste of cooked turkey meat. •We studied the effect of chitosan or rosemary on the shelf-life of fresh turkey meat.•Shelf-life of turkey meat with chitosan, rosemary or their combination was extended.•Added chitosan or rosemary did not negatively influence the taste of turkey meat.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2013.06.018