Atasoy Merva Nur, Findik Bahar Tuba, Yildiz Hilal
Department of Food Engineering, Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Nevsehir Türkiye.
Department of Chemistry, Faculty of Arts and Sciences Nevsehir Hacı Bektas Veli University Nevsehir Türkiye.
Food Sci Nutr. 2025 Jun 2;13(6):e70361. doi: 10.1002/fsn3.70361. eCollection 2025 Jun.
Herein, the effects of linalool and eugenol in a plum-sour-based marinade were investigated to extend the shelf life of vacuum-packed chicken breast fillets by controlling pathogenic and spoilage microorganisms. Chicken breast fillets were marinated in a plum-sour-based marinade containing linalool or eugenol at a ratio of 0.15% or 0.30%, as determined by the results of in vitro antibacterial analysis. The pH and microbiological quality of the samples were assessed on 0, 3, 6, and 9 days of storage. The dominant microorganisms in the chicken breast fillets were found to be TVC and spp. The addition of essential active components to the marinade resulted in significant antibacterial effects compared to the control sample on day 9 of storage ( < 0.001). The linalool-added marinade was able to reduce the number of TVC and spp. by 2.183 and 1.967 log units, respectively. On the other hand, the eugenol-added marinade reduced TVC and spp. counts by 1.893 and 2.097 log units, respectively. The number of LABs decreased by 0.97-1.68 log units in all test groups compared to the control on day 9 of storage ( < 0.001). Total coliform counts were below the detection limit (< 1 log CFU/g) in all experimental groups, while they increased in the control group during storage. The number of yeast and mold in the eugenol-containing test groups reduced significantly in comparison to all tested groups. Sensory evaluation of the samples showed that the 0.15% eugenol marinade had higher scores than the linalool marinade for all parameters tested.
在此，研究了芳樟醇和丁香酚在李子酸基腌料中的作用，通过控制致病微生物和腐败微生物来延长真空包装鸡胸肉的保质期。根据体外抗菌分析结果，将鸡胸肉在含有0.15%或0.30%芳樟醇或丁香酚的李子酸基腌料中腌制。在储存的第0、3、6和9天评估样品的pH值和微生物质量。发现鸡胸肉中的主要微生物是总需氧菌（TVC）和[具体菌种未给出]。与对照样品相比，在储存第9天时，向腌料中添加必需活性成分产生了显著的抗菌效果（P<0.001）。添加芳樟醇的腌料能够使TVC和[具体菌种未给出]的数量分别减少2.183和1.967个对数单位。另一方面，添加丁香酚的腌料使TVC和[具体菌种未给出]的数量分别减少1.893和2.097个对数单位。在储存第9天时，与对照组相比，所有测试组中乳酸菌（LABs）的数量减少了0.97 - 1.68个对数单位（P<0.001）。所有实验组中的总大肠菌群数均低于检测限（<1 log CFU/g），而对照组在储存期间数量增加。与所有测试组相比，含丁香酚的测试组中酵母和霉菌的数量显著减少。样品的感官评价表明，对于所有测试参数，0.15%丁香酚腌料的得分高于芳樟醇腌料。
