Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage

Heydarian, Mohammad Taghi; Jebelli Javan, Ashkan; Jokar, Maryam

doi:10.22101/JRIFST.2015.07.23.423

Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage

Document Type : Original Paper

Authors

¹ Graduated MSc. Student, Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Semnan, Iran

² Assistant Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran

³ Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Semnan, Iran

10.22101/JRIFST.2015.07.23.423

Abstract

Microbial growth and lipid peroxidation are primary factors of meat spoilage during refrigerated storage. Rosemary Boiss, locally known as Tashenadri, has been extensively used as a medicinal plant in Iran. In this study, the effects of Rosmarinus officinalis aqueous extract on quality and shelf life of chicken during chilled storage were investigated. Chicken samples were treated with aqueous extract of 1% ، 3% and 5% R. officinalis, and then stored at 4 ^οC for 5 days. The control and the treated chicken samples were analyzed periodically for Microbial (Total count, staph aureus, Coliforms), chemical (pH, PV) and sensory characteristics. The results indicated that incorporation of R. officinalis water extract on chicken fillets caused the delay of lipid peroxidation and microbial spoilage. In this respect, the sample supplemented with 3% aqueous extract was more effective compared with the 1% and 5% in extending the shelf life of chicken fillets (P<0.05). It was concluded that the effect of R. officinalis extract on chicken samples kept their good quality characteristics and extended the shelf life during refrigerated storage, which was supported by the results of Microbial, chemical and sensory evaluation analyses.

Keywords

References

اعتمادی، ح.، رضایی، م. و عابدیان، ع. 1387. پتانسیل آنتی‌باکتریایی و آنتی‌اکسیدانی عصاره رزماری در افزایش عمر ماندگاری ماهی قزل آلای رنگین کمان. فصلنامه علوم و صنایع غذایی، 5(4): 73-69.

زرگری، ع. 1376. گیاهان داروئی. انتشارات دانشگاه تهران، 4: 6 ـ 71.

کاظم الوندی، ر. شریفان، ا. و آقا زاده مشگی، م. 1389. بررسی ترکیب شیمیایی و اثر ضد میکروبی اسانس گیاه نعناع فلفلی (Mentha piperita). نشریه پاتوبیولوژی مقایسه‌ای، 7(4): 364-355

کرامت ، ج. 1387. شیمی مواد غذایی تکمیلی. انتشارات دانشگاه تکنولوژی اصفهان، 90-82.

مشرقی، م. و ممتازی، ف. 1391. مقایسه اثرات ضدمیکروبی غلظت‌های مختلف عصاره‌های الکلی رزماری، علف چای و کاجیره بر مراحل مختلف رشد Ecoli o157، مجله دانشگاه علوم پزشکی رفسنجان. 114:11-103.

موسسه استاندارد و تحقیقات صنعتی ایران، 1385. روش جامع برای شمارش استافیلوکوکوس‌های کواگولاز مثبت (استافیلوکوکوس اورئوس و سایر گونه ها). استاندارد ملی ایران، شماره 6803 ، چاپ اول.

موسسه استاندارد و تحقیقات صنعتی ایران، 1386. روش جامع برای شمارش کلی فرم ها – روش شمارش کلنی. استاندارد ملی ایران، شماره 9263، چاپ اول.

Alais, Ch. & Linden, G. 1991. Food Biochemistry. English Edition, Ellis Horwood. Chapter 17, 212.

Barnes, J., Anderson, L.A., Phillipson, D.J. 2007. Sage. Herbal Medicines. 3rd ed. The Pharmaceutical Press, London, 512-514.

Botsoglou, N.A., Govaris, A., Botsoglou, E., Grigoropoulou, SH., & Papageorgiou, G. 2003. Antioxidant activity of dietary oregano essential oil and α-tocopheryl acetate supplementation in long-term frozen stored Turkey meat. Journal of Agricultural Food Chemistry, 51: 2930-2936.

Damechki, M., Sotiropoulou, S. & Tsimidou, M. 2001. Antioxidant and proantioxidant factors in oregano and rosemary gourmet olive oil. Grasas Y Aceites, 52: 207-213.

Dorman, H.J.D., & Deans, S.G. 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology, 88: 308–316.

Durling, N.E., Catchpole, O.J., Grey, J.B., Webby, R.F., Mitchell, K.A., & Foo, L.Y., et al. 2007. Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol–water mixtures. Food Chemistry, 101 (4): 1417-24.

Erickson, M.C. 1997. Antioxidants and their application to frozen foods. In M.C. Erickson & Y.-C. Hung (Eds.), Quality in frozen food New York: International Thomson Publishing.

Erkan, N., Ayranci, G., & Ayranci, E. 2008. Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract,blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry; 110 (1): 76-82.

Evans, W.C. 1962. Treas and evans pharmacognosy 14th ed. London: W.B.saunders Company Ltd.

Formanek, Z., Lynch, A., Galvin, K., Farkas J., & Kerry J. P. 2003. Combined effects of irradiation and the use of natural antioxidants on the shelf life stability of overwrapped minced beef. Meat Science, 63 (4): 433-40.

Fu, Y., Zu, Y., Chen, L.Y., Shi, X.G., Wang, Z., Sun, S., & Efferth, T. 2007. Antimicrobial activity of clove and rosemary essential oils alone and in combination, Phytotherapy Research, 21: 989-994.

Geissman, T.A. 1962. Flavonoid compounds, tannins, lignins and related compounds. In: Pyrrole pigments, isoprenoid compounds and phenolic plant constituents.Florkin M., Stotz EH., eds. Elsevier. NewYork.

Hasenhuettl, G.L., & Wan, P.J. 1992. Temperature effects on the determination of oxidative stability with the metrohm rancimat. Journal of the American Oil Chemist Society, 69 (6): 525-527.

Jebelli Javan, A., Jebeli Javan, M., & Tehrani, Z.A. 2013. Theoretical investigation on antioxidant activity of bromophenols of the marine red alga Rhodomela Confervoides: H-atom vs. Electron Transfer Mechanism. Journal of Agricultural and Food Chemistry., 61, 1534-41.

Jebelli Javan, A., Ghazvinian, Kh., Mahdavi A., Javaheri Vayeghan, A., Steji, H., & Ghaffari Khaligh, S. 2012. The effect of dietary Zataria multiflora Boiss. essential oil supplementation on microbial growth and lipid peroxidation of broiler breast fillets during refrigerated storage. Journal of Food Processing and Preservation, 37 (3): 45-53.

Kamkar, A., Jebelli, A., Asadi, F., & Kamalinejad, M.2010. The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil. Food Chemistry Toxicology, 48: 1796-800.

Loliger, J.1983. Natural antioxidants. In J.C. Allen, & R. J. Hamilton (Eds.), Rancidity in foods London: Applied Science Publishers, 89–107.

Mahboubi, M., & Haghi, Gh. 2008. Antimicrobial activity and chemical composition of Mentha pulegium L. essential oil. Journal of Ethnopharmacology, 119: 325–27.

Manat, C., Soottawat, B., Wonnop, V., & Cameron, F. 2005. Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chemistry, 93: 607-17.

Moreno, S., Scheyer, T., Romano, C.S., & Vojnov, A.A. 2006. Antioxidant and antimicrobial activities of rosmery extracts linked to their polyphenol composition. Free Radical Research, 40 (2): 223-231.

Nascimento, G.G.F., Locatelli, J., Freitas, P.C., & Silva, G.L. 2000. Antibacterial activity of plant extracts and phytochemicals on antibioticresistant bacteria. Brazilian. Journal of Microbiology, 31: 247-256.

Pintore, G., Usai, M., Bradesi, P., Juliano, C., Boatto, G., Tomis, F., Chessa, R.,& Casanova, J. 2002. Chemical composition and antimicrobial activity of rosmarinus officinalis L. oils from Sardinia and Corsica. Flavor and Fragrance Journal, 17: 15-19.

Polavka, J., Paligova, J., Cvengros, J., & Simon, P. 2005. Oxidation stability of methyl esters studied by differential thermal analysis and rancimat. Journal of the American Oil Chemists Society, 82 (7): 519-524.

Pool, G.H., & Fletcher, D.L. 1995. A comparison of argon, carbon dioxide, and nitrogen in a broiler killing system. Poultry Science, 74: 1218-1223.

Sallam, KI. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate and sodium citrate in refrigerated sliced salmon. Journal of Food Control, 18: 566–575.

Seydim, A.C., & Sarikus, G. 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39: 639-644..

Shahidi, F., Liyana-Pathirana, C.M., & Wall D.S. 2006. Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry, 99: 478–83.

Shan, B., Cai, Y., Brooks, J.D. & Corke H. 2007. Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. Journal of Agricultural Food Chemistry, 55 (14): 5484–90.

Spencer, J.P.E. 2008. Flavonoids: modulators of brain function. British Journal of Nutrition, 99 (1): 60–77.

Tsuchiya, H.M., Sato, M., Miyazaki, T., Fujiwara, S., Tanigaki, S., & Ohyama, M. 1996. Comparative study on the antibacterial activity of photochemical flavanones against methicillin-resistant Staphylococcus aureus. Journal of Ethnopharmacology, 50: 27-34.

Wenjiao, Fan., Junxiu ,Sun., Yunchuan, Chen., Jian, Qiu., Yan Zhang, & Yuanlong, Chi. 2009. Effects of chitosan coating on quality and shelf life of silvercarp during frozen storage. Food Chemistry, 115: 66–70.

Yin, M.C., & Cheng, W.S. 2003. Antioxidant and antimicrobial effects of four garlic-derived organo sulfur compounds in ground beef. Meat Science, 63: 23–28.