Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract on Turkey breast meat
[ X ]
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Global poultry consumption continues growing. Marinating tenderizes foods and adds flavors before cooking. In this study, marinades containing Oliveria decumbens Vent. essential oil (EO) and Ferula assa-foetida extract were formulated to investigate their antimicrobial activity in turkey breast meat during storage. The marinade solution comprised water, lactic acid (0.5%), and NaCl (3%). The treatment consisted of immersing the meat for 2 h at 4 C-degrees in the marinade solution. The antimicrobial activity tests exhibited that the growth of Escherichia coli (0 log CFU/g), yeasts and molds (3.39 log CFU/g), lactic acid bacteria (LAB) (3.05 log CFU/g), and total aerobic psychrotrophs (5.23 log CFU/g) were inhibited by immersion of turkey breast meat in the marinade containing 900 ppm Oliveria decumbens Vent. EO. Sensory analysis of turkey breast meat showed immersion in the marinade containing 900 ppm Oliveria decumbens Vent. EO or 1400 ppm of Ferula assa-foetida extract produced an acceptable odor after cooking.
Açıklama
Anahtar Kelimeler
Essential oil, Ferula assa-foetida extract, Antimicrobials, Turkey meat, Marinade, Tenderization
Kaynak
Journal of Food Measurement and Characterization
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
18
Sayı
2
