Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat

The combined effects of radiation and sous-vide treatment of chicken breast meat were investigated with respect to survival and growth of Listeria monocytogenes, shelf life, thiamine content, and sensory qualities. Chicken breasts were inoculated with L. monocytogenes 81–861 (105 CFU/g), vacuum-packed, irradiated with electron beam (EB) up to 2.9 kGy, and cooked to an internal temperature of 65.6°C. Sous-vide treatment alone had marginal lethal effect on the L. monocytogenes; the residual inoculum reached 107 CFU/g after 8 weeks at 2°C. However, after the combined treatments of sous-vide and EB at 2.9 kGy, the organism remained undetectable during the 8-week storage period. Parallel studies on uninoculated breast meat revealed that sous-vide samples had a shelf life of less than 6 weeks without EB treatment, whereas samples that were irradiated and then received sous-vide treatment had a shelf life of at least 8 weeks. There was a slight reduction in thiamine levels as a result of the EB treatment, but there was essentially no additional loss of thiamine due to the subsequent sous-vide treatment and storage at 2°C. Electron-beam treatment had very little effect on the odor and flavor of the reheated samples. It was concluded that EB treatment combined with sous-vide treatment can greatly enhance the microbial safety and shelf life of chicken breast meat.

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Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat

Poultry Science ◽

10.3382/ps.2011-01731 ◽

2012 ◽

Vol 91 (2) ◽

pp. 505-511 ◽

Cited By ~ 21

Author(s):

F. Avila-Ramos ◽

A. Pro-Martínez ◽

E. Sosa-Montes ◽

J.M. Cuca-García ◽

C.M. Becerril-Pérez ◽

...

Keyword(s):

Vitamin E ◽

Essential Oil ◽

Lipid Oxidation ◽

Oxidation Stability ◽

Chicken Breast ◽

Breast Meat ◽

Oregano Essential Oil ◽

Chicken Breast Meat

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Active Packaging Films from Ethylene Vinyl Alcohol Copolymer and Clove Essential Oil as Shelf Life Extenders forGrass CarpSlice

Packaging Technology and Science ◽

10.1002/pts.2215 ◽

2016 ◽

Vol 29 (7) ◽

pp. 383-396 ◽

Cited By ~ 19

Author(s):

Hui Yang ◽

Jing Wang ◽

Fuxin Yang ◽

Mo Chen ◽

Dongxiang Zhou ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Vinyl Alcohol ◽

Active Packaging ◽

Packaging Films ◽

Ethylene Vinyl Alcohol ◽

Ethylene Vinyl Alcohol Copolymer ◽

Clove Essential Oil

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Control of Listeria monocytogenes in Ground Chicken Breast Meat under Aerobic, Vacuum and Modified Atmosphere Packaging Conditions with or without the Presence of Bay Essential Oil at 4.DEG.C.

Food Science and Technology Research ◽

10.3136/fstr.16.285 ◽

2010 ◽

Vol 16 (4) ◽

pp. 285-290 ◽

Cited By ~ 14

Author(s):

Reyhan IRKIN ◽

Ozlem KIZILIRMAK ESMER

Keyword(s):

Listeria Monocytogenes ◽

Essential Oil ◽

Modified Atmosphere Packaging ◽

Chicken Breast ◽

Modified Atmosphere ◽

Breast Meat ◽

Chicken Breast Meat

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Effects of Combined Electron-Beam Irradiation and Sous-Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat

Journal of Food Protection ◽

10.4315/0362-028x-58.5.497 ◽

1995 ◽

Vol 58 (5) ◽

pp. 497-501 ◽

Cited By ~ 19

Author(s):

KAZI SHAMSUZZAMAN ◽

LISA LUCHT ◽

NOEMI CHUAQUI-OFERMANNS

Keyword(s):

Electron Beam ◽

Shelf Life ◽

Electron Beam Irradiation ◽

Chicken Breast ◽

Beam Irradiation ◽

Breast Meat ◽

Sous Vide ◽

Chicken Breast Meat ◽

Long Storage

The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 106 CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1°C), and stored at 8°C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8°C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments.

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