APPLICATION OF ROSEMARY FOR THE PROLONGATION OF MICROBIAL AND OXIDATIVE STABILITY IN MECHANICALLY DEBONED POULTRY MEAT FROM CHICKENS

Main Article Content

E. Hać-Szymańczuk
An. Cegiełka
E. Lipińska
K. Piwowarek

Keywords

antimicrobial effect, antioxidant effect, mechanically deboned poultry meat, rosemary, storage

Abstract

In this study, we aimed to determine the effect of rosemary (Rosmarinus officinalis L.) preparations on microbial quality and oxidative stability in vacuum-packed mechanically deboned poultry meat (MDPM) from chickens stored at 18 °C for 4 months. We used MDPM originating from four production batches in which rosemary was added to in the form of dried spice (2.0%), extracts (2.0%) such as aqueous and ethanol (40 and 70% (v/v)), and essential oil (0.2%). MDPM control sample did not contain added rosemary. According to the results, the microbial quality of MDPM depended on the type of rosemary preparation used. Compared to the control sample, total bacterial count was considerably lower in samples with added essential oil and ethanol extract (70%, v/v). Essential oil was found to be the most effective in inhibiting psychrotrophic bacterial growth in vacuum-packed MDPM during storage. During the entire storage period, the use of rosemary preparations did not have a significant effect on the count of Enterobacteriaceae, but it significantly limited the growth of the coliform bacteria. Based on the index value of thiobarbituric acid reactive substances, rosemary preparations also showed, except for aqueous extract, a decrease in lipid oxidation in vacuum-packed MDPM from chickens stored at -18 °C for 4 months.
Abstract 577 | PDF Downloads 348

References

Abdel-Hamied A.A, Nassar A.G. and El-Badry N. 2009. Investigations on antioxidant and antibacterial activities of some natural extracts. World J. Dairy Food Sci. 4: 1?7.

Armenteros M., Morcuende D., Ventanas J. and Estévez M. 2016. The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation. Meat Sci. 116: 253?-259.

Balentine C., Crandall P., O’Bryan C., Duong D. and Pohlman F. 2006. The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef. Meat Sci. 73: 413-?421.

Be?kot Z., Ziomek M. and Gondek M. 2013. Nutritional value of mechanically recovered goose and chicken meat. Med. Weter. (PL). 69: 499?-504.

Bia?ecka-Florja?czyk E. and W?ostowska J. (Ed.). 2007 “Laboratory experiments in organic chemistry”, (PL), 2nd ed. Wyd. SGGW, Warszawa.

Botka-Petrak K., Hraste A., Luci? H., Gottstein Ž., Gomer?i? M.D., Jakši? S. and Petrak T. 2011. Histological and chemical characteristics of mechanically deboned meat of broiler chickens. Vet. Arhiv. 81: 273?-283.

Colle M.J., Richard R.P., Colle M.C., Loucks W.I. and Doumit M.E. 2016. Effects of ascorbic acid and rosemary extract on quality characteristics and sensory perception of extended aged beef. Meat Sci. 112: 141.

Commission Regulation 2005. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union L338. 1–26.

Dimitrijevic S.I., Mihajlovski K.R., Antonovic D.G., Milanovic-Stevanovic M.R. and Mijin D.Z. 2007. A study of the synergistic antilisterial effects of a sub- lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L. Food Chem. 104: 774?-782.

Erkan N., Ayranci G. and Ayranci E. 2008. Antioxidant activities of rosemary (Rosmarinus officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesame oil. Food Chem. 110: 76?-82.

Georgantelis D., Ambrosiadis I., Katikou P., Blekas G. and Georgakis S.A. 2007. Effect of rosemary extract, chitosan and ?-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. Meat Sci. 76: 172-181.

Grabowski T. and Kijowski J. 2004. Technologia przetworów drobiowych. In: „Mi?so i przetwory drobiowe. Technologia, Higiena, Jako??”. T. Grabowski and J. Kijowski (Ed.), (PL), pp. 265?269. WNT, Warszawa.

Ha?-Szyma?czuk E., Cegie?ka A., Lipi?ska E. and Ilczuk P. 2014. Effect of sage on the microbial quality and TBARS value of mechanically deboned poultry meat. Med. Weter. (PL). 70: 704?-708.

Ha?-Szyma?czuk E., Roman J. and Bednarczyk K. 2009. A study of the antibacterial activity of rosemary (Rosmarinus officinalis L.). Nauka Przyr. Technol. (PL). 3: 1?-9

Ha?-Szyma?czuk E., Roman J. and Bednarczyk K. 2010. Estimation of the antibacterial activity of the rosemary (Rosmarinus officinalis L.) essential oil, water extract and commercial preparation. Bromat. Chem. Toksykol. (PL). 42: 979?-984.

Hernández-Hernández E., Ponce-Alquicira E., Jaramillo-Flores M.E. and Guerrero Legarreta I. 2009. Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters. Meat Sci. 81: 410-?417.

Jridi M., Siala R., Fakhfakh N., Ayadi M.A., Elhatmi M., Taktak M.A., Nasri M. And Zouari N. 2015. Effect of rosemary leaves and essential oil on turkey sausage quality. Acta Alimentaria 44: 534?-541.

Mathenjwa S.A., Hugo C.J., Botha C. and Hugo A. 2012. Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors. Meat Sci. 91: 165?-172.

Michalski M. and Pomyka?a R. 2008. Microbiological quality of mechanically deboned poultry meat. Acta Sci. Pol., Medicina Veterinaria (PL). 7: 43?-49.

Mielnik M., Aaby K. and Skrede G. 2003. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Sci. 65: 1147-?1155.

Nagy J., Lenhardyty L., Korimova L., Dicakova Z., Pipova M. and Tomkova I. 2007. Comparison of the quality of mechanically deboned poultry meat after different method of separation. Meso 9: 92?-95.

Okoh O.O., Sadimenko A.P. and Afolayan A.J. 2010. Comparative evaluation of the antibacterial activities of the essential oils of Rosmarinus officinalis L. obtained by hydrodistillation and solvent free microwave extraction methods. Food Chem. 120: 308?-312.

Pham A.J., Williams J.B., Perez S.M. and Schilling M.W. 2013. Changes in the volatile composition of fresh pork sausage with rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts during long-term frozen storage followed by retail display. Meat Sci. 96: 446.

Pietrzak D., S?owi?ski M. and Mroczek J. 2011. Mechanically deboned poultry meat. Przem. Spo?. (PL). 65: 68?-71.

Pikul J., Leszczy?ski D.E. and Kummerow F.A. 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem. 37: 1309?-1313.

PN-EN ISO 2003. Horizontal method for the detection of Salmonella spp. PN-EN ISO Standard 6579:2003. Microbiology of food and animal feeding stuffs. Polish Committee for Standardization, Warsaw, Poland.

PN-ISO 2004. Horizontal method for the detection of psychrotrophic microorganisms. PN-ISO Standard 17410:2004. Microbiology of food and animal feeding stuffs. Polish Committee for Standardization, Warsaw, Poland.

PN-EN ISO 2005. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Part 2: Specific rules for the preparation of meat and meat products. PN-EN ISO Standard 6887-2:2005. Microbiology of food and animal feeding stuffs. Polish Committee for Standardization, Warsaw, Poland.

PN-ISO 2005. Horizontal method for the detection and enumeration of Enterobacteriaceae. Part 2: Colony-count method. PN-ISO Standard 21528-2:2005. Microbiology of food and animal feedings stuffs. Polish Committee for Standardization, Warsaw, Poland.

PN-ISO 2007. Horizontal method for the enumeration of coliforms. Colony-count technique. PN-ISO Standard 4832:2007. Microbiology of food and animal feeding stuffs. Polish Committee for Standardization, Warsaw, Poland.

PN-EN ISO 4833-1:2013-12. Horizontal method for the enumeration of microorganisms. Colony count at 30 degrees C by the pour plate technique. PN-EN ISO Standards 4833-1:2013-12. Microbiology of the food chain. Polish Committee for Standardization, Warsaw, Poland.

Regulation 2004. Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. Official Journal of the European Union L139. 55-205.

Romano C.S., Abadi K. and Repetto V. 1989. Synergistic antioxidant and antimicrobial activity of rosemary plus butylated derivatives. Food Chem. 115: 456?-461.

Shah M.A., Bosco S.J.D. and Mir S.A. 2014. Plant extracts as natural antioxidants in meat and meat products. Meat Sci. 98: 21?-33.

Stangierski J., Kijowski J. and Konieczny P. 2011. The quality and use of mechanically separated poultry meat. Zesz. Nauk. Uniw. Ekon. Pozn. (205): 202-?211.

StatSoft, Inc. 2011. STATISTICA (data analysis software system), version 10.0 Tulsa, OK, USA. www.statsoft.com

Szczepanik G. 2007. The influence of extracts of fennel, coltsfoot, rosemary, horsetail, sage and thyme on oxidation inhibition of lipids extracted from breast tissue of chickens and turkeys. Zywn-Nauk. Technol. Ja. (PL). 4: 89?-98.

Velasco V. and Williams P. 2011. Improving meat quality through natural antioxidants. Chilean J. Agric. Res. 71: 313-?321.

Wójciak K.M., Dolatowski Z.J. and Oko? A. 2011. The effect of water plant extracts addition on the oxidative stability of meat products. Acta Sci. Pol., Technologia Alimentaria 10: 175?-188.

Zhang H., Kong B., Xiong Y.L. and Sun X. 2009. Antimicrobial activities of spices extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C. Meat Sci. 81: 686?-692.

Žižovic I., Mišic D., Ašanin R. and Ivanovi? J. 2009. Antibacterial activity of essential oils of some Lamiaceae family species isolated by different methods. Zbornik radova Tehnološkog fakulteta u Leskovcu 19: 20?-26.