Dietary supplementation of oregano essential oil and •-tocopheryl acetate on microbial growth and lipid oxidation of Turkey breast fillets during storage

International Journal of Poultry Science

Volumn 4, Issue 12, 2005, Pages 969-975

  Govaris, A ^a   Botsoglou, E ^b   Florou Paneri, P ^b   Moulas, A ^c   Papageorgiou, G ^b  

^a UNIVERSITY OF THESSALY   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^c Technological Educational Institute   (Greece)

Author keywords

Lipid oxidation; Microbial growth; Oregano; Pseudomonas spp; Turkey meat; tocopherol

Indexed keywords

EID: 50449101354     PISSN: 16828356     EISSN: None     Source Type: Journal    
DOI: 10.3923/ijps.2005.969.975     Document Type: Article

References (36)

1. Adam, K., A. Sivropoulou, S. Kokkini, T. Lanaras and M. Arsenakis, 1998. Antifungal activities of Origanum vulgare subsp. hirtum, Mentha spicata, Lavandula angustifolia, and Salvia fruticosa essential oils against human pathogenic fungi. J. Agri. Food Chem., 46: 1739-1745.
2. Aligiannis, N., E. Kalpoutzakis, S. Mitaku and I. Chinou, 2001. Composition and antimicrobial activity of the essential oils of two Origanum species. J. Agri. Food Chem., 49: 4168-4172.
3. Anderson, V.L. and R.A. McLean, 1974. Review of Some Basic Statistical Concepts. In: Owne, D. B., Lewis, P., Minton, P. D., (Eds.), Design of Experiments. A Realistic Approach. Marcel Dekker, New York, chapter 1, pp: 20-21.
4. Asghar, A., J.I. Gray, A.M. Booren, E. Gomaa, M. Abouzied, E. Miller and D.J. Buckley, 1991. Effects of supranutritional dietary vitamin E levels on subcellular deposition of-tocopherol in the muscle and on pork quality. J. Sci. Food Agri., 57: 31-41.
5. Aureli, P., A. Costantini and S. Zolea, 1992. Antimicrobial activity of some plant essential oils against Listeria monocytogenes. J. Food Prot., 55: 344-349.
6. Botsoglou, N.A., P. Florou-Paneri, E. Christaki, D.J. Flertouris and A.B. Spais, 2002. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Sci., 62: 259-265.
7. Botsoglou, N.A., S.H. Grogoropoulou, E.N. Botsoglou, A. Govaris and G. Papageorgiou, 2003a. The effects of dietary oregano essential oil and-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Sci., 63: 1193-1200.
8. Botsoglou, N.A., A. Govaris, E.N. Botsoglou, S.H. Grigoropoulou and G. Papageorgiou, 2003b. Antioxidant activity of dietary oregano essential oil and-tocopheryl acetate supplementation in longterm frozen stored turkey meat. J. Agri. Food Chem., 49: 2930-2936.
9. Botsoglou, N.A., D.J. Fletouris, G.E. Papageorgiou, V.N. Vassilopoulos, A.J. Mantis and A.G. Trakatellis, 1994. A rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissues, food, and feedstuff samples. J. Agri. Food Chem., 42: 1931-1937.
10. Botsoglou, N.A., D.J. Fletouris, I. Psomas and A. Mantis, 1998. Rapid gas chromatographic method for simultaneous determination of cholesterol and tocopherol in eggs. J. AOAC Int., 81: 1177-1183.
11. Cabedo, L., J.N. Sofos and G.C. Smith, 1998. Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E. J. Food Prot., 61: 36-41.
12. Cannon, J.E., J.B. Morgan, G.R. Schmidt, R.J. Delmore, J.N. Sofos, G.C. Smith and S.N. Williams, 1995. Vacuum-packaged precooked pork from hogs fed supplemental vitamin E: Chemical self-life and sensory properties. J. Food Sci., 60: 1179-1182.
13. Chan, W.K.M., K. Hakkarainen, C. Faustman, D.C. Schaefer, K.K. Scheller and Q. Liu, 1995. Effect of endogenous-tocopherol on the relationship between microbial growth and color stability in beef. J. Food Sci., 42: 151-155.
14. Faustman, C., W.K.M. Chan, D.M. Schaefer and A. Havens, 1998. Beef color update: the role for vitamin E. J. Anim. Sci., 76: 1019-1026.
15. Govaris, A., N. Botsoglou, G. Papageorgiou, E. Botsoglou and I. Amvrosiadis, 2004. Dietary versus post-mortem use of oregano oil and/or a-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage. Int. J. Food Sci. Nutr., 55: 115-123.
16. Helander, I.M., H. Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I. Pol, E.J. Smid, L.G.M. Gorris and A. Von Wrigt, 1998. Characterization of the action of selected oil components on gram-negative bacteria. J. Agri. Food Chem., 46: 3590-3596.
17. Higgins, F.M., J.P. Kerry, D.J. Buckley and P.A. Morrissey, 1998. Effect of dietary-tocopheryl acetate supplementation on-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat. Meat Sci., 50: 373-383.
18. Kokkini, S., 1994. Herbs of the Labiatae. In: Macrae, R., Robinson, R., Sadler, M., Fuulerlove, G., (Eds.), Encyclopaedia of Food Science, Food Technology and Nutrition. Academic Press, London, pp: 2342-2348.
19. Lambert, R.J.W., P.N. Skandamis, P.J. Coote and G.E. Nychas, 2001. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J. Appl. Microbiol., 91: 453-457.
20. Lopez-Bote, C.J., J.I. Gray, E.A. Gomaa and C.J. Flegal, 1998. Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat. Br. Poult. Sci., 39: 235-240.
21. Mano, S.B., J.A. Ordonez and G.D. Garcia de Fernando, 2000. Growth/survival of natural flora and Aeromonas Hydrophila on refrigerated uncooked pork and turkey packaged in modified atmospheres. Food Microbiol., 17: 657-672.
22. Marino, M., C. Bersami and G. Comi, 2001. Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae. Int. J. Food Microbiol., 67: 187-192.
23. Packer, J.E. and V.E. Kagan, 1993. Vitamin E: The antioxidant harvesting center of membranes and lipoproteins. In: L. Packer and J. Fuchs (Eds), Vitamin E in health and Disease. Marcel Dekker, New York, pp: 179-192.
24. Papageorgiou, G., N.A. Botsoglou, A. Govaris, I. Giannenas, S. Iliadis and E. Botsoglou, 2003. Effect of oregano oil and-tocopheryl acetate dietary supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues. J. Anim. Physiol. Anim. Nutr., 87: 1-12.
25. Salvat, G., S. Rudelle, F. Humbert, P. Colin and C. Lahellec, 1997. A selective medium for the rapid detection by an impedance technique of Pseudomonas spp. associated with poultry meat. J. Appl. Microbiol., 83: 456-462.
26. Saucier, L., C. Gendron and C. Gariepy, 2000. Shelf life of poultry meat stored under modified atmosphere. Poult. Sci., 79: 1851-1854.
27. Sheehy, P.J.A., P.A. Morrissey and A. Flynn, 1993. Increased storage stability of chicken muscle by dietary-tocopherol supplementation. Ir. J. Agri. Food Res., 32: 67-73.
28. Sheehy, P.J.A., P.A. Morrisey and A. Flynn, 1994. Consumption of thermally-oxidised sunflower oil by chicks reduces-tocopherol status and increases susceptibility of tissues to lipid oxidation. Br. J. Nutr., 71: 53-65.
29. Skandamis, P.N. and G.E. Nychas, 2001. Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres. J. Appl. Microbiol., 91: 1011-1015.
30. Sofos, J.N., L. Cabedo, H. Zerby, K.E. Belk and G.C. Smith, 2000. Potential interactions between antioxidants and microbial meat quality. In: Decker E., Faustman C. and Lopez-Bote C.J., (Eds.), Antioxidant in Muscle Foods. John Wiley and Sons, Inc., New York, Chapter 16, pp: 427-453.
31. Ultee, A., E.P.W. Kets and E.J. Smid, 1999. Mechanisms of carvacrol on the food-borne pathogen Bacillus cereus. Appl. Environm. Microbiol., 65: 4606-4609.
32. Vekiari, S.A., V. Oreopoulou, C. Tzia and C.D. Thomopoulos, 1993. Oregano flavonoids as lipid antioxidants. J. Am. Oil Chemi. Soc., 70: 483-487.
33. Wada, S. and X. Fang, 1992. The synergistic antioxidant effect of rosemary extract and-tocopherol in sardine oil model system and frozen-crushed fish meat. J. Food Proc. Preserv., 16: 263-274.
34. Wen, J., S.N. McCarthy, F.M. Higgins, P.A. Morrissey, D.J. Buckley and P.J.A. Sheehy, 1997. Effect of dietary-tocopheryl acetate on the uptake and distribution of-tocopherol in turkey tissues and lipid stability. Ir. J. Agri. Food Res., 36: 65-74.
35. Wen, J., P.A. Morrissey, D.J. Buckley and P.J.A. Sheehy, 1996. Oxidative stability and-tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary-tocopheryl acetate. Br. Poult. Sci., 37: 787-795.
36. Zerby, H.N., K.E. Belk, J.N. Sofos, L.R. McDowell, S.N. Williams and G.C. Smith, 1998. Effects of vitamin E and initial microbiological counts on beef case-life. In Proceedings of the 44th International Congress of Meat Science and Technology. August 30-September 4, pp 490-491. Published by institute for Food and Agricultural Research and Technology (IRTA) and Eurocarne in collaboration with National Institute for Agricultural and Food Research and Technology (INIA), Barcelona, Spain.