Antimicrobial Activity of Coriander Essential Oil and Vacuum Packaging to Poultry Sous Vide Meat

Abstract

Poultry meat is currently considered as a dietetic food due to its valuable biological and nutritional characteristics. This poultry meat is high in protein, essential amino acids, minerals and is low in fat. Meat is for its optimal composition and high-water activity very suitable breeding ground for undesirable microorganisms that cause microbial spoilage of meat. To prolong the shelf life of meat and preserve its quality and hygienic properties various forms of packaging are used. The aim of our work was to investigate the antimicrobial activity of essential oil from coriander in combination with vacuum packaging. Samples were collected from sous vide chicken breast meat, prepared in vacuum. Listeria monocytogenes and coriander essential oil were applied on the chicken breast meat. After application, the samples were prepared by sous vide cooking at four different temperatures (50 °C, 55 °C, 60 °C, and 65 °C) during different time of intervals (5; 15; 30; and 60 min). The primary objective was to isolate and analyze the bacteria by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) Biotyper and with mass spectrometry (MS). Gram-positive and Gram-negative bacteria were identified. Most frequent type of bacteria isolated from samples were Gram-negative bacteria. The presence of the dominant species Listeria monocytogenes varied depending on temperature and time.

Keywords

• antimicrobial activity
• coriander essential oil
• sous vide
• listeria monocytogenes