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Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs

1
Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic
2
Department of Bioenergy Technology and Food Analysis Faculty of Biology and Agriculture, University of Rzeszow, 35-601 Rzeszow, Poland
3
Klas Holding, s.r.o., 984 01 Lučenec, Slovakia
4
Department of Chemistry, Faculty of Science, University of Kragujevac, P.O. Box 60, 34000 Kragujevac, Serbia
5
Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic
6
Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic
*
Author to whom correspondence should be addressed.
Microorganisms 2019, 7(5), 134; https://doi.org/10.3390/microorganisms7050134
Received: 8 April 2019 / Revised: 8 May 2019 / Accepted: 9 May 2019 / Published: 15 May 2019
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Abstract

The aim of the present work was to evaluate the microbiological quality of chicken thighs after treatment by fennel (Foeniculum vulgare) and savory (Satureja hortensis) essential oil, stored under vacuum packaging (VP) at 4 ± 0.5 °C for a period of 16 days. The following treatments of chicken thighs were used: Air-packaging control samples (APCS), vacuum-packaging control samples (VPC), vacuum-packaging (VP) control samples with rapeseed oil (VPRO), VP (vacuum-packaging) with fennel essential oil at concentrations 0.2% v/w (VP + F), and VP with savory essential oil at concentration 0.2% v/w (VP + S). The quality assessment of APCS, VPC, VPRO, VP + F and VP + S products was established by microbiological analysis. The microbiological parameters as the total viable counts of bacteria of the Enterobacteriaceae family, lactic acid bacteria (LAB), and Pseudomonas spp. were detected. Bacterial species were identified with the MALDI-TOF MS Biotyper. The combination of essential oils and vacuum packaging had a significant effect (p < 0.05) on the reduction of total viable counts (TVC) compared with control group without vacuum packaging and the untreated control group. Though 15 genera and 46 species were isolated with scores higher than 2.3 from the chicken samples. View Full-Text
Keywords: Foeniculum vulgare; Satureja hortensis; chicken thigh; microflora Foeniculum vulgare; Satureja hortensis; chicken thigh; microflora
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Kačániová, M.; Mellen, M.; Vukovic, N.L.; Kluz, M.; Puchalski, C.; Haščík, P.; Kunová, S. Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs. Microorganisms 2019, 7, 134.

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