Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece.
Int J Food Microbiol. 2012 Jun 1;156(3):264-71. doi: 10.1016/j.ijfoodmicro.2012.04.002. Epub 2012 Apr 6.
The present study examined the effect of natural antimicrobials: chitosan, oregano and their combination, on the shelf-life of modified atmosphere packaged chicken breast meat stored at 4°C. Treatments examined in the present study were the following: M (control samples stored under modified atmosphere packaging), M-O (samples treated with oregano oil 0.25% v/w, stored under MAP), M-CH (samples treated with chitosan 1.5% w/v, stored under MAP) and M-CH-O (treated with chitosan 1.5% w/v and oregano oil 0.25% v/w, stored under MAP). Treatment, M-CH-O, significantly affected mesophilic Total Plate Counts (TPC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Pseudomonas spp., and yeasts-moulds during the storage period. Lipid oxidation (as determined by MDA values) of control and treated chicken samples was in general low and below 0.5 mg MDA/kg, showing no oxidative rancidity during the storage period. Addition of chitosan to the chicken samples produced higher (P<0.05) lightness (L*) values as compared to the control samples. The results of this study indicate that the shelf-life of chicken fillets can be extended using, either oregano oil singly, and/or chitosan, by approximately 6 (M-O) and >15 (M-CH and M-CH-O) days. Interestingly, chitosan (M-CH) or chitosan-oregano (M-CH-O) treated chicken samples were sensorially acceptable during the entire refrigerated storage period of 21 days. It is noteworthy that the presence of chitosan in M-CH and M-CH-O samples did not negatively influence the taste of chicken samples, with M-CH samples receiving a higher score (compared to M-CH-O), probably as a result of a distinct and "spicy" lemon taste of chitosan, that was well received by the panelists. Based primarily on sensory data (taste attribute) M-CH and M-O treatments extended the shelf-life of chicken fillets by 6 days, while M-CH-O treatment resulted in a product with a shelf-life of 14 days, maintaining acceptable sensory characteristics.
本研究探讨了天然抗菌剂壳聚糖、牛至及其组合对 4°C 下包装鸡胸肉的保质期的影响。本研究中检查的处理方法如下：M（在改良气氛包装下储存的对照样品）、M-O（用 0.25%v/w 的牛至油处理的样品，在 MAP 下储存）、M-CH（用 1.5%w/v 的壳聚糖处理的样品，在 MAP 下储存）和 M-CH-O（用 1.5%w/v 的壳聚糖和 0.25%v/w 的牛至油处理的样品，在 MAP 下储存）。处理方法 M-CH-O 显著影响了中温总平板计数（TPC）、乳酸菌（LAB）、产芽孢杆菌 thermosphacta、肠杆菌科、假单胞菌和酵母-霉菌在储存期间。对照和处理鸡肉样品的脂质氧化（通过 MDA 值确定）通常较低，低于 0.5mgMDA/kg，在储存期间没有氧化酸败。与对照样品相比，壳聚糖的添加使鸡肉样品的亮度（L*）值更高（P<0.05）。本研究结果表明，单独使用牛至油或壳聚糖可以延长鸡胸肉的保质期，大约可以延长 6（M-O）和>15（M-CH 和 M-CH-O）天。有趣的是，在 21 天的冷藏储存期内，壳聚糖（M-CH）或壳聚糖-牛至（M-CH-O）处理的鸡肉样品感官上是可接受的。值得注意的是，壳聚糖在 M-CH 和 M-CH-O 样品中的存在并没有对鸡肉样品的味道产生负面影响，M-CH 样品的得分更高（与 M-CH-O 相比），可能是由于壳聚糖独特的“辛辣”柠檬味，受到了小组成员的欢迎。主要基于感官数据（味道属性），M-CH 和 M-O 处理将鸡胸肉的保质期延长了 6 天，而 M-CH-O 处理的产品保质期为 14 天，保持了可接受的感官特性。
