Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging

Tareq M. Osaili; Anas A. Al-Nabulsi; Fayeza Hasan; Dinesh K. Dhanasekaran; Leila Cheikh Ismail; Mona Hashim; Hayder Hasan; Mutamed Ayyash; Amin Olaimat; Ayman Z.S. Hussain; Nada El Darra; Ioannis N. Savvaidis; Reyad S. Obaid; Richard Holley

doi:10.1111/1750-3841.16387

Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging

Tareq M. Osaili, Anas A. Al-Nabulsi, Fayeza Hasan, Dinesh K. Dhanasekaran, Leila Cheikh Ismail, Mona Hashim, Hayder Hasan, Mutamed Ayyash, Amin Olaimat, Ayman Z.S. Hussain, Nada El Darra, Ioannis N. Savvaidis, Reyad S. Obaid, Richard Holley

Department of Food, Nutrition and Health

Research output: Contribution to journal › Article › peer-review

Abstract

Abstract: “Chicken tawook” is a marinated boneless chicken entrée consumed in the Middle East. The aim of this study was to determine whether bioactive essential oil (EO) components carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) would delay the growth of microorganisms causing tawook spoilage during aerobic (AP) or vacuum (VP) packed storage. The EOs at 1% and 2% were mixed individually with the marinade. The samples (10 g of chicken cubes with 1.2 g of marinade – with or without EOs) were stored in bags under AP and VP (Geryon^®) for 7 days at 4 ± 1°C and abusive conditions (10 ± 1°C). Two control samples consisting of meat chunks and tawook without EO were used. The microflora numbers were greater at 10°C than at 4°C, and the marinade worked additively with AP against anaerobes, yeast and mold (Y & M) and lactic acid bacteria. It also worked additively with VP against aerobic bacteria recovered as Pseudomonas and the total plate count. EO components were observed to decrease microbial populations by a maximum of 4 to 6 log colony-forming unit (CFU)/g depending on the type of microorganism. The combined mixture of marinade and 2% EO (CA, CI, and TH) resulted in the greatest reductions of all spoilage microorganisms at 10°C under AP on the last day of storage. Overall, VP was more effective (p < 0.05) than AP in controlling microorganisms at both 4 and 10°C. This study provides an affordable and natural alternative for extending product life. Practical Application: The use of EOs in marinated chicken (tawook) is expected to help producers reduce spoilage and extend shelf-life of the product when stored at refrigeration temperatures. EOs provide a cheaper alternative and are naturally sourced. Vacuum packaging will increase the shelf-life of marinated chicken tawook and facilitate its storage and transportation.

Original language	English
Pages (from-to)	381-390
Number of pages	10
Journal	Journal of Food Science
Volume	88
Issue number	1
DOIs	https://doi.org/10.1111/1750-3841.16387
Publication status	Published - Jan 2023

Keywords

marination
natural antimicrobials
quality
shelf life
storage conditions
temperature

ASJC Scopus subject areas

Food Science

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10.1111/1750-3841.16387

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Osaili, T. M., Al-Nabulsi, A. A., Hasan, F., Dhanasekaran, D. K., Ismail, L. C., Hashim, M., Hasan, H., Ayyash, M., Olaimat, A., Hussain, A. Z. S., Darra, N. E., Savvaidis, I. N., Obaid, R. S., & Holley, R. (2023). Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging. Journal of Food Science, 88(1), 381-390. https://doi.org/10.1111/1750-3841.16387

Osaili, TM, Al-Nabulsi, AA, Hasan, F, Dhanasekaran, DK, Ismail, LC, Hashim, M, Hasan, H, Ayyash, M, Olaimat, A, Hussain, AZS, Darra, NE, Savvaidis, IN, Obaid, RS & Holley, R 2023, 'Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging', Journal of Food Science, vol. 88, no. 1, pp. 381-390. https://doi.org/10.1111/1750-3841.16387

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title = "Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging",

abstract = "Abstract: “Chicken tawook” is a marinated boneless chicken entr{\'e}e consumed in the Middle East. The aim of this study was to determine whether bioactive essential oil (EO) components carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) would delay the growth of microorganisms causing tawook spoilage during aerobic (AP) or vacuum (VP) packed storage. The EOs at 1% and 2% were mixed individually with the marinade. The samples (10 g of chicken cubes with 1.2 g of marinade – with or without EOs) were stored in bags under AP and VP (Geryon{\textregistered}) for 7 days at 4 ± 1°C and abusive conditions (10 ± 1°C). Two control samples consisting of meat chunks and tawook without EO were used. The microflora numbers were greater at 10°C than at 4°C, and the marinade worked additively with AP against anaerobes, yeast and mold (Y & M) and lactic acid bacteria. It also worked additively with VP against aerobic bacteria recovered as Pseudomonas and the total plate count. EO components were observed to decrease microbial populations by a maximum of 4 to 6 log colony-forming unit (CFU)/g depending on the type of microorganism. The combined mixture of marinade and 2% EO (CA, CI, and TH) resulted in the greatest reductions of all spoilage microorganisms at 10°C under AP on the last day of storage. Overall, VP was more effective (p < 0.05) than AP in controlling microorganisms at both 4 and 10°C. This study provides an affordable and natural alternative for extending product life. Practical Application: The use of EOs in marinated chicken (tawook) is expected to help producers reduce spoilage and extend shelf-life of the product when stored at refrigeration temperatures. EOs provide a cheaper alternative and are naturally sourced. Vacuum packaging will increase the shelf-life of marinated chicken tawook and facilitate its storage and transportation.",

keywords = "marination, natural antimicrobials, quality, shelf life, storage conditions, temperature",

author = "Osaili, {Tareq M.} and Al-Nabulsi, {Anas A.} and Fayeza Hasan and Dhanasekaran, {Dinesh K.} and Ismail, {Leila Cheikh} and Mona Hashim and Hayder Hasan and Mutamed Ayyash and Amin Olaimat and Hussain, {Ayman Z.S.} and Darra, {Nada El} and Savvaidis, {Ioannis N.} and Obaid, {Reyad S.} and Richard Holley",

note = "Funding Information: The authors would like to thank the University of Sharjah for providing the facilities needed to perform this study and for funding this study. Publisher Copyright: {\textcopyright} 2022 Institute of Food Technologists.",

year = "2023",

month = jan,

doi = "10.1111/1750-3841.16387",

language = "English",

volume = "88",

pages = "381--390",

journal = "Journal of Food Science",

issn = "0022-1147",

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T1 - Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging

AU - Osaili, Tareq M.

AU - Al-Nabulsi, Anas A.

AU - Hasan, Fayeza

AU - Dhanasekaran, Dinesh K.

AU - Ismail, Leila Cheikh

AU - Hashim, Mona

AU - Hasan, Hayder

AU - Ayyash, Mutamed

AU - Olaimat, Amin

AU - Hussain, Ayman Z.S.

AU - Darra, Nada El

AU - Savvaidis, Ioannis N.

AU - Obaid, Reyad S.

AU - Holley, Richard

N1 - Funding Information: The authors would like to thank the University of Sharjah for providing the facilities needed to perform this study and for funding this study. Publisher Copyright: © 2022 Institute of Food Technologists.

PY - 2023/1

Y1 - 2023/1

N2 - Abstract: “Chicken tawook” is a marinated boneless chicken entrée consumed in the Middle East. The aim of this study was to determine whether bioactive essential oil (EO) components carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) would delay the growth of microorganisms causing tawook spoilage during aerobic (AP) or vacuum (VP) packed storage. The EOs at 1% and 2% were mixed individually with the marinade. The samples (10 g of chicken cubes with 1.2 g of marinade – with or without EOs) were stored in bags under AP and VP (Geryon®) for 7 days at 4 ± 1°C and abusive conditions (10 ± 1°C). Two control samples consisting of meat chunks and tawook without EO were used. The microflora numbers were greater at 10°C than at 4°C, and the marinade worked additively with AP against anaerobes, yeast and mold (Y & M) and lactic acid bacteria. It also worked additively with VP against aerobic bacteria recovered as Pseudomonas and the total plate count. EO components were observed to decrease microbial populations by a maximum of 4 to 6 log colony-forming unit (CFU)/g depending on the type of microorganism. The combined mixture of marinade and 2% EO (CA, CI, and TH) resulted in the greatest reductions of all spoilage microorganisms at 10°C under AP on the last day of storage. Overall, VP was more effective (p < 0.05) than AP in controlling microorganisms at both 4 and 10°C. This study provides an affordable and natural alternative for extending product life. Practical Application: The use of EOs in marinated chicken (tawook) is expected to help producers reduce spoilage and extend shelf-life of the product when stored at refrigeration temperatures. EOs provide a cheaper alternative and are naturally sourced. Vacuum packaging will increase the shelf-life of marinated chicken tawook and facilitate its storage and transportation.

AB - Abstract: “Chicken tawook” is a marinated boneless chicken entrée consumed in the Middle East. The aim of this study was to determine whether bioactive essential oil (EO) components carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) would delay the growth of microorganisms causing tawook spoilage during aerobic (AP) or vacuum (VP) packed storage. The EOs at 1% and 2% were mixed individually with the marinade. The samples (10 g of chicken cubes with 1.2 g of marinade – with or without EOs) were stored in bags under AP and VP (Geryon®) for 7 days at 4 ± 1°C and abusive conditions (10 ± 1°C). Two control samples consisting of meat chunks and tawook without EO were used. The microflora numbers were greater at 10°C than at 4°C, and the marinade worked additively with AP against anaerobes, yeast and mold (Y & M) and lactic acid bacteria. It also worked additively with VP against aerobic bacteria recovered as Pseudomonas and the total plate count. EO components were observed to decrease microbial populations by a maximum of 4 to 6 log colony-forming unit (CFU)/g depending on the type of microorganism. The combined mixture of marinade and 2% EO (CA, CI, and TH) resulted in the greatest reductions of all spoilage microorganisms at 10°C under AP on the last day of storage. Overall, VP was more effective (p < 0.05) than AP in controlling microorganisms at both 4 and 10°C. This study provides an affordable and natural alternative for extending product life. Practical Application: The use of EOs in marinated chicken (tawook) is expected to help producers reduce spoilage and extend shelf-life of the product when stored at refrigeration temperatures. EOs provide a cheaper alternative and are naturally sourced. Vacuum packaging will increase the shelf-life of marinated chicken tawook and facilitate its storage and transportation.

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KW - natural antimicrobials

KW - quality

KW - shelf life

KW - storage conditions

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Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging

Abstract

Keywords

ASJC Scopus subject areas

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