Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract on Turkey breast meat

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dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridEsmaeili, Yasaman/0000-0002-3661-0260
dc.contributor.authorSajadizadeh, Hosna
dc.contributor.authorZamindar, Nafiseh
dc.contributor.authorEsmaeili, Yasaman
dc.contributor.authorLorenzo, Jose M.
dc.contributor.authorPateiro, Mirian
dc.contributor.authorGoksen, Gulden
dc.contributor.authorPaidari, Saeed
dc.date.accessioned2025-03-17T12:27:31Z
dc.date.available2025-03-17T12:27:31Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractGlobal 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.
dc.identifier.doi10.1007/s11694-023-02155-5
dc.identifier.endpage1228
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85177077995
dc.identifier.scopusqualityQ1
dc.identifier.startpage1218
dc.identifier.urihttps://doi.org/10.1007/s11694-023-02155-5
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2303
dc.identifier.volume18
dc.identifier.wosWOS:001105542300002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectEssential oil
dc.subjectFerula assa-foetida extract
dc.subjectAntimicrobials
dc.subjectTurkey meat
dc.subjectMarinade
dc.subjectTenderization
dc.titleAntimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract on Turkey breast meat
dc.typeArticle

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