Premium
Effect of Thyme Oil on the Preservation of Vacuum‐Packaged Chicken Liver
Author(s) -
Papazoglou Stefania,
Tsiraki Maria,
Savvaidis Ioannis N.
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2012.02823.x
Subject(s) - food science , vacuum packing , chemistry , business
In this study fresh chicken liver meat was stored under vacuum packaging (VP) and under refrigeration (4 °C). The following treatments were used: V (control samples, stored under VP), VT1 (thyme oil; 0.1% v/w, stored under VP) and VT2 (thyme oil; 0.3% v/w, stored under VP). Lipid oxidation was low, as judged by determination of malondialdehyde (MDA) values, in vacuum‐packaged chicken liver meat, both in the absence or presence of thyme essential oil (EO) during the entire storage period. Of the color parameters ( L* , a* , b* ) monitored during storage time, L * (lightness) values for vacuum‐packaged chicken liver, irrespective of treatment, showed a varying trend, whereas a * (redness) values for V, VT1, and VT2 liver samples decreased, showing no significant differences. As determined by sensory analysis the observed shelf life of chicken liver samples was longest for VT2 (>12 d) followed by VT1 (12 d) and control (V) samples (7 d). Our results suggest that a Brochothrix thermosphact count (7 log CFU/g) and appearance of visible colonies can be used as indicators of chicken liver spoilage.