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Effect of Linalool and Piperine on Chicken Meat Quality During Refrigerated Conditions

Hussein, K.N. and Friedrich, L. and Pintér, R. and Németh, Cs. and Kiskó, G. and Dalmadi, I. (2019) Effect of Linalool and Piperine on Chicken Meat Quality During Refrigerated Conditions. Acta Alimentaria, 48 (4). pp. 431-440. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

This study was conducted to evaluate the effect of bioactive compounds (BACs): linalool (LIN) and piperine (PIP) on chicken meat characteristics. The meat was treated with 500, 1000 ppm of BACs, vacuum packaged and stored at 4 °C for 8 days. Physicochemical characteristics, lipid oxidation (thiobarbituric acid reactive substances, TBARS), microbiological status, and sensorial (electronic-nose based) properties were investigated. Both BACs significantly increased the redness (a*) and chroma (C*) values in meat compared to increased lightness (L*) and higher TBARS in control. Although both BACs showed overlapping aroma profile, the E-nose was able to distinguish between the different meat groups. LIN with various dilution ratios, particularly 1:10 (v:v), showed in vitro growth inhibition against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Bacillus cereus, concomitantly Listeria monocytogenes required 1:80 (v:v) to be inhibited, and no inhibition was detected for Pseudomonas lundensis. In contrast, PIP at different dilutions did not exhibit inhibitory activity. Regarding aerobic mesophilic counts (AMC), less than 7 log CFU g−1 were recorded except for control showing higher log. Both BACs have potential to improve quality characteristics and increase the shelf life of meat and meat products.

Item Type: Article
Additional Information: MTA KFB támogatási szerződés alapján archiválva
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Violetta Baliga
Date Deposited: 02 Mar 2020 08:37
Last Modified: 03 Apr 2023 06:45
URI: http://real.mtak.hu/id/eprint/106809

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