TY - JOUR
T1 - Development of antimicrobial formulation based on essential oils and gamma irradiation to increase the shelf life of boneless chicken thighs
AU - Shankar, Shiv
AU - Karboune, Salwa
AU - Salmieri, Stephane
AU - Lacroix, Monique
N1 - Publisher Copyright:
© 2021
PY - 2022/3
Y1 - 2022/3
N2 - The present study illustrates the development of essential oils (EOs) formulation, and boneless chicken thigh samples were treated with the developed EOs formulation and gamma irradiation to increase the shelf life of treated chicken samples. The binary, tertiary, and quaternary combinations of EOs were developed by the broth dilution method and the fractional inhibitory concentration index. The tertiary combinations of EOs, Thyme + Cannelle + Oregano, showed the best result and exhibited additive (AD) effect against S. enterica, S aureus, and E. coli. The shelf life of the chicken sample increased by 3 days and 8 days when treated by Thyme + Cannelle + Oregano EOs and γ-irradiation, respectively. However, when chicken samples were treated with the combinations of EOs formulations and γ-irradiation, the shelf life of the chicken sample increased by 14 days. The results showed that the combination of EOs treatment with a low dose of γ-irradiation could be used to increase the shelf life of treated food.
AB - The present study illustrates the development of essential oils (EOs) formulation, and boneless chicken thigh samples were treated with the developed EOs formulation and gamma irradiation to increase the shelf life of treated chicken samples. The binary, tertiary, and quaternary combinations of EOs were developed by the broth dilution method and the fractional inhibitory concentration index. The tertiary combinations of EOs, Thyme + Cannelle + Oregano, showed the best result and exhibited additive (AD) effect against S. enterica, S aureus, and E. coli. The shelf life of the chicken sample increased by 3 days and 8 days when treated by Thyme + Cannelle + Oregano EOs and γ-irradiation, respectively. However, when chicken samples were treated with the combinations of EOs formulations and γ-irradiation, the shelf life of the chicken sample increased by 14 days. The results showed that the combination of EOs treatment with a low dose of γ-irradiation could be used to increase the shelf life of treated food.
KW - Antimicrobial activity
KW - Chicken
KW - Essential oil formulation: gamma irradiation
KW - Shelf life
UR - https://www.scopus.com/pages/publications/85120332489
U2 - 10.1016/j.radphyschem.2021.109893
DO - 10.1016/j.radphyschem.2021.109893
M3 - Article
AN - SCOPUS:85120332489
SN - 0969-806X
VL - 192
JO - Radiation Physics and Chemistry
JF - Radiation Physics and Chemistry
M1 - 109893
ER -