Volume 20, Issue 4 (1-2025)
J Health Syst Res 2025, 20(4): 363-372 |
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Research code: 1279-456
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Mirkhani M, Kazemeini H, Khosravi M. Investigating the Chemical Composition and Effect of Ginger Essential Oil on the Growth Control of Salmonella Typhimurium Inoculated in Chicken Fillets Packed by Conventional Method and Modified Atmosphere Packaging Method. J Health Syst Res 2025; 20 (4) :363-372
URL: http://hsr.mui.ac.ir/article-1-1608-en.html
URL: http://hsr.mui.ac.ir/article-1-1608-en.html
1- MSc Student, Department of Food Hygiene, School of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
2- Assistant Professor, Department of Food Hygiene, School of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
3- Assistant Professor, Department of Pathobiology, School of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
2- Assistant Professor, Department of Food Hygiene, School of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
3- Assistant Professor, Department of Pathobiology, School of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
Abstract: (255 Views)
Background: Salmonella is one of the most significant pathogens found in chicken meat. Due to its critical role in food safety, numerous studies have been conducted to control and prevent its growth. The present study aims to investigate the chemical composition of ginger essential oil and its effects at various concentrations (1%, 1.5%, and 2%) on inhibiting the growth of Salmonella typhimurium in chicken fillets. These fillets were packaged using both conventional and modified atmosphere packaging (MAP) methods and stored at refrigeration temperature.
Methods: The components of essential oil were analyzed using a gas chromatography/mass spectrometry (GC/MS) device, and the growth of inoculated salmonella, along with the chemical characteristics [total volatile basic nitrogen (TVB-N), peroxide value (PV), and pH] and sensory attributes, were evaluated over a 15-day storage period.
Findings: The main components of the essential oil were cineole (23.66%), camphene (18.76%), and zingiberne (15.49%). The treatment containing 2% ginger essential oil, packaged using the MAP method, significantly delayed microbial spoilage compared to the other treatments (P < 0.05). In contrast, the control treatment exhibited the highest microbial load. Additionally, the results revealed that the control sample had the highest levels of TVB-N, PV, and pH, while the treatment with 2% ginger essential oil packaged by the MAP method showed the lowest values for these chemical evaluations (P < 0.05).
Conclusion: The use of ginger essential oil in MAP packaging enhanced the microbial quality, chemical stability, and shelf life of chicken fillet samples. Therefore, it is recommended that this information be applied to increase the shelf life of other types of meat.
Methods: The components of essential oil were analyzed using a gas chromatography/mass spectrometry (GC/MS) device, and the growth of inoculated salmonella, along with the chemical characteristics [total volatile basic nitrogen (TVB-N), peroxide value (PV), and pH] and sensory attributes, were evaluated over a 15-day storage period.
Findings: The main components of the essential oil were cineole (23.66%), camphene (18.76%), and zingiberne (15.49%). The treatment containing 2% ginger essential oil, packaged using the MAP method, significantly delayed microbial spoilage compared to the other treatments (P < 0.05). In contrast, the control treatment exhibited the highest microbial load. Additionally, the results revealed that the control sample had the highest levels of TVB-N, PV, and pH, while the treatment with 2% ginger essential oil packaged by the MAP method showed the lowest values for these chemical evaluations (P < 0.05).
Conclusion: The use of ginger essential oil in MAP packaging enhanced the microbial quality, chemical stability, and shelf life of chicken fillet samples. Therefore, it is recommended that this information be applied to increase the shelf life of other types of meat.
Type of Study: Research |
Subject:
Nutrition sciences and food industry
Received: 2023/07/23 | Accepted: 2024/03/2 | Published: 2025/01/4
Received: 2023/07/23 | Accepted: 2024/03/2 | Published: 2025/01/4
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