1. bookTom 21 (2021): Zeszyt 3 (July 2021)
Informacje o czasopiśmie
Pierwsze wydanie
25 Nov 2011
Częstotliwość wydawania
4 razy w roku
Otwarty dostęp

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Data publikacji: 05 Aug 2021
Tom & Zeszyt: Tom 21 (2021) - Zeszyt 3 (July 2021)
Zakres stron: 1133 - 1147
Otrzymano: 26 Aug 2020
Przyjęty: 15 Oct 2020
Informacje o czasopiśmie
Pierwsze wydanie
25 Nov 2011
Częstotliwość wydawania
4 razy w roku

Abou El-Soud N.H., El-Lithy N.A., El-Saeed G., Wahby M.S., Khalil M.Y., Mor-sy F., Shaffie N. (2014). Renoprotective effects of caraway (Carum carvi L.) essential oil in streptozotocin induced diabetic rats. J. App. Pharm. Sci., 4: 27–33. Search in Google Scholar

Ahn D.U., Jo C., Olson D.G.(1999). Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge. J. Food Sci., 64: 230–233. Search in Google Scholar

Ahn D.U., Sell J.L., Jeffery M., Jo C., Chen X., Wu C., Lee J.I.(2006). Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat. J. Food Sci., 62: 954–958. Search in Google Scholar

AOCS (2004). Official methods and recommended practices of the AOCS. AOCS Press, Champaign. Search in Google Scholar

Argyri A.A., Mallouchos A., Panagou E.Z., Nychas G.-J.E.(2015). The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions. Int. J. Food Microbiol., 193: 51–58. Search in Google Scholar

Boskovic M., Djordjevic J., Ivanovic J., Janjic J., Zdravkovic N., Glisic M., Glamoclija N., Baltic B., Djordjevic V., Baltic M. (2017). Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere. Int. J. Food Microbiol., 258: 58–67. Search in Google Scholar

Bosse(née Danz)R., Wirth M., Gibis M., Schmidt H., Weiss J.(2017). Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus. J. Sci. Food Agr., 79: 3050–3057. Search in Google Scholar

Briones J.C., Castillon G., Delmo M.P., Santos G.N.C.(2017). Magnetic-field-enhanced morphology of tin oxide nanomaterials for gas sensing applications. J. Nanomater., 4396723.10.1155/2017/4396723 Search in Google Scholar

BulutÇ., Altiok E., Bayraktar O., ÜlküS.(2009). Antioxidative and antimicrobial screening of 19 commercial essential oils in Turkey. Acta Hortic., 826: 111–116. Search in Google Scholar

Calkins C.R., Hodge J.M.(2007). A fresh look at meat flavor. Meat Sci., 77 (1 Spec. Iss.): 63–80. Search in Google Scholar

Casaburi A., Piombino P., Nychas G.-J., Villani F., Ercolini D.(2015). Bacterial populations and the volatilome associated to meat spoilage. Food Microbiol., 45 (PA): 83–102. Search in Google Scholar

Chouliara E., Karatapanis A., Savvaidis I.N., Kontominas M.G.(2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C. Food Microbiol., 24: 607–617. Search in Google Scholar

Corral S., Salvador A., Flores M.(2013). Salt reduction in slow fermented sausages affects the generation of aroma active compounds. Meat Sci., 93: 776–785. Search in Google Scholar

Costello P., Siebert T., Solomon M., Bartowsky E.(2013). Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum. J. Appl. Microbiol., 114: 797–806. Search in Google Scholar

Descalzo A.M., Insani E.M., Biolatto A., Sancho A.M., García P.T., Pensel N.A., Josifovich J.A. (2005). Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef. Meat Sci., 70: 35–44. Search in Google Scholar

Ercolini D., Casaburi A., Nasi A., Ferrocino I., Di Monaco R., Ferranti P., Mau-riello G., Villani F. (2010). Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers. Int. J. Food Microbiol., 142: 120–131. Search in Google Scholar

Farag R.S., Badei A.Z.M.A., Hewedi F.M., El-Baroty G.S.A.(1989). Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media. J. Am. Oil. Chem. Soc., 66: 792–799. Search in Google Scholar

Ferrocino I., La Storia A., Torrieri E., Musso S.S., Mauriello G., Villani F., Er-colini D. (2013). Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°C. J. Food Protect., 76: 52–58. Search in Google Scholar

Freeman L.R., Silverman G.J., Angelini P., Merritt Jr.C., Esselen W.B.(1976). Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage. Appl. Environ. Microb., 32: 222–231. Search in Google Scholar

Govaris A., Solomakos N., Pexara A., Chatzopoulou P.S.(2010). The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. Int. J. Food Microbiol., 137: 175–180. Search in Google Scholar

Gu S.-Q., Wang X.-C., Tao N.-P., Wu N.(2013). Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis). Food Res. Int., 54: 81–92. Search in Google Scholar

Hoover D.G.(2000). Microorganisms and their products in the preservation of foods. In: The microbiological safety and quality of food, Lund B.M., Baird-Parker T.C, Gould G.W. (eds). Vol. I, Aspen Publishers, Inc. Gaithersburg, Maryland, pp. 254–255. Search in Google Scholar

Illikoud N., Rossero A., Chauvet R., Courcoux P., Pilet M.-F., Charrier T., Jaf-frès E., Zagorec M. (2019). Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta. Food Microbiol., 81: 22–31. Search in Google Scholar

Irkin R., Esmer O.K.(2010). Control of Listeria monocytogenes in ground chicken breast meat under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of bay essential oil at 4°C. Food Sci. Technol. Res., 16: 285–290. Search in Google Scholar

Mac Leod G., Coppock B.M.(1976). Volatile flavor components of beef boiled conventionally and by microwave radiation. J. Agr. Food Chem., 24: 835–843. Search in Google Scholar

Montel M.C., Masson F., Talon R.(1998). Bacterial role in flavour development. Meat Sci., 49 (Suppl.1): S111–S123. Search in Google Scholar

Nazer A.I., Kobilinsky A., Tholozan J.-L., Dubois-Brissonnet F.(2005). Combinations of food antimicrobials at low levels to inhibit the growth of Salmonella sv. Typhimurium: A synergistic effect? Food Microbiol., 22: 391–398. Search in Google Scholar

Nieminen T.T., Dalgaard P., Björkroth J.(2016). Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified–atmosphere-packaged raw pork. Int. J. Food Microbiol., 218: 86–95. Search in Google Scholar

Nychas G.J., Dillon V.M., Board R.G.(1988). Glucose, the key substrate in the microbiological changes occurring in meat and certain meat products. Biotechnol. Appl. Biochem., 10: 203–231. Search in Google Scholar

Olivares A., Dryahina K., Španĕl P., Flores M.(2012). Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS. Food Chem., 135: 1801–1808. Search in Google Scholar

Othman A.L.Z.M., Yasser E.-H., Samy M.F., Ahmed G.M.(2016). Antioxidative and antimicrobial properties of essential oil of certain aromatic plants. Res. J. Pharm. Biol. Chem. Sci., 7: 1943–1951. Search in Google Scholar

Oz F., Yuzer M.O.(2017). The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat. J. Food Process. Pres., 41: e13196. Search in Google Scholar

Pin C., Garcíade Fernando G.D., Ordóñez J.A.(2002). Effect of modified atmosphere composition on the metabolism of glucose by Brochothrix thermosphacta. Appl. Environ. Microb., 68: 4441–4447. Search in Google Scholar

Pothakos V., Devlieghere F., Villani F., Björkroth J., Ercolini D. (2015). Lactic acid bacteria and their controversial role in fresh meat spoilage. Meat Sci., 109: 66–74. Search in Google Scholar

Santos M.I.S., Martins S.R., Veríssimo C.S.C., Nunes M.J.C., Lima A.I.G., Ferrei-ra R.M.S.B., Pedros L., Sousa I., Ferreira M.A.S.S. (2017). Essential oils as antibacterial agents against food-borne pathogens: Are they really as useful as they are claimed to be? J. Food Sci. Tech., 54: 4344–4352. Search in Google Scholar

Seidler-Łożykowska K., Kędzia B., Karpińska E., Bocianowski J. (2013). Microbiological activity of caraway (Carum carvi L.) essential oil obtained from different origin. Acta Sci. Agron., 35: 495–500. Search in Google Scholar

Shahbazi Y., Karami N., Shavisi N.(2018). Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage. J. Food Safety, 38: e12375. Search in Google Scholar

Shahidi F., Pegg R.B.(1994). Hexanal as an indicator of meat flavor deterioration. J. Food Lipids, 1: 177–186. Search in Google Scholar

Silva-Flores P.G., Pérez-López L.A., Rivas-Galindo V.M., Paniagua-Vega D., Galindo-Rodríguez S.A., Álvarez-Román R. (2019). Simultaneous GC-FID Quantification of main components of Rosmarinus officinalis L. and Lavandula dentata essential oils in polymeric nanocapsules for antioxidant application. J. Anal. Methods Chem., 2837406: 9 pp. Search in Google Scholar

Skandamis P.N., Nychas G.-J.E.(2001). Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres. J. Appl. Microbiol., 91: 1011–1022. Search in Google Scholar

Soncin S., Chiesa L.M., Cantoni C., Biondi P.A.(2007). Preliminary study of the volatile fraction in the raw meat of pork, duck and goose. J. Food Compos. Anal., 20: 436–439. Search in Google Scholar

Van Ba H., Amna T., Hwang I.(2013). Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems. Meat Sci., 94: 480–488. Search in Google Scholar

Vasilatos G.C., Savvaidis I.N.(2013). Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life. Int. J. Food Microbiol., 166: 54–58. Search in Google Scholar

Wang W., Wu N., Zu Y.G., Fu Y.J.(2008). Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components. Food Chem., 108: 1019–1022. Search in Google Scholar

Wong M.K., Sampugna J., Dickey L.E.(1993). Moisture, total lipid, fatty acids, and cholesterol in raw ground turkey. J. Agr. Food Chem., 41: 1229–1231. Search in Google Scholar

Yang C., Qi Y., Zheng J., Fan X., Liang P., Song C.(2018). Efficacy of various preservatives on extending shelf life of vacuum-packaged raw pork during 4°C storage. J. Food Protect., 81: 636–645. Search in Google Scholar

Yano Y., Maeda T., Hirata T.(1995). The headspace volatiles generated at the initial stage of spoilage in the aerobically and vacuum packed beef, pork and chicken. Anim. Sci. Technol. (Jpn.), 66: 684–692. Search in Google Scholar

Ying W., Ya-Ting J., Jin-Xuan C., Yin-Ji C., Yang-Ying S., Xiao-Qun Z., Dao-Dong P., Rong-Chang O., Ning G. (2016). Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production. Food Chem., 190: 33–40. Search in Google Scholar

Zhu Y., Lv H.-P., Shao C.-Y., Kang S., Zhang Y., Guo L., Dai W.-D., Tan J.-F., Peng Q.-H., Lin Z. (2018). Identification of key odorants responsible for chestnut-like aroma quality of green teas. Food Res. Int., 108: 74–82. Search in Google Scholar

Polecane artykuły z Trend MD

Zaplanuj zdalną konferencję ze Sciendo