Reduction of microorganisms in marinated poultry breast using oregano essential oil and power ultrasound

Piñon, M.I. and Alarcon-Rojo, A.D. and Renteria, A.L. and Mendez, G. and Janacua-Vidales, H. (2015) Reduction of microorganisms in marinated poultry breast using oregano essential oil and power ultrasound. Acta Alimentaria, 44 (4). pp. 527-533. ISSN 0139-3006

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Abstract

Marinated chicken meat is an ideal substrate for the growth of microorganisms. The aim of this study was to determine the effect of high-intensity ultrasound on the microbial flora of chicken meat marinated in oregano oil. Three concentrations of oregano oil (0%, 0.1%, and 0.3%) and two types of marination (traditional and highintensity ultrasound) were tested. Microorganisms were enumerated immediately after marination and on 7, 14, and 21 days of chilled storage. Marination in oregano oil resulted in significant differences (P<0.05) in the numbers of anaerobic, lactic acid bacteria, and mesophiles. Ultrasound with 0.1% OEO did not show any effect on the three types of bacteria. The treatment with 0.3% oregano oil and ultrasound had the greatest effect on controlling microbial growth. Therefore, a combination of ultrasound and oregano oil is the most appropriate option for reducing the growth of mesophilic, anaerobic, and lactic acid bacteria in vacuum-packed marinated chicken breasts during chilled storage.

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