The Antimicrobial Effect of Spice‐Based Marinades against Campylobacter jejuni on Contaminated Fresh Broiler Wings. Issue 3 (27th January 2015)

• Record Type: Journal Article
• Authors: Zakarienė, Gintarė; Rokaitytė, Anita; Ramonaitė, Sigita; Novoslavskij, Aleksandr; Mulkytė, Kristina; Zaborskienė, Gintarė; Malakauskas, Mindaugas
• Is Part Of: Journal of food science. Volume 80:Issue 3(2015)
• Page Start: M627
• Page End: M634
• Publication Date: 2015-01-27
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12788
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>The antimicrobial effect of spice‐based marinades against <italic>Campylobacter jejuni</italic> on inoculated fresh broiler wings was investigated. Experiments were carried out with 1 strain of <italic>C. jejuni</italic> and 6 marinades. Four experimental marinades were composed for the study and contained spices (thyme, rosemary, basil, marjoram, and so on) and different combination of bioactive compounds. Two marinades were commercial and contained spices (black pepper, sweet red pepper, and so on) and chemical additives (monosodium glutamate, sodium diacetate, calcium lactate), 1 commercial marinade was also enriched with bioactive compounds (linalool, cinnamaldehyde, lactic acid). Total aerobic bacterial count was examined to estimate the possible effect of tested marinades on the shelf‐life of marinated broiler wings. Study revealed that thyme‐based marinade was the most effective against <italic>C. jejuni</italic> on broiler wings and reduced the numbers of campylobacters by 1.04 log colony forming unit (CFU)/g (<italic>P</italic> ≤ 0.05) during storage for 168 h at 4 °C temperature. Moreover, it was more effective against <italic>C. jejuni</italic> than commercial marinade with 0.47 log CFU/g (<italic>P</italic> ≤ 0.05) reduction effect. Both experimental and commercial marinades had very similar effect on the total aerobic bacterial count. Although experimental and commercial marinades had different effect on pH of broiler wings, this parameter did not show a major impact on the antimicrobial effect of tested marinades (<italic>P</italic> ≥ 0.05). Our study shows that experimental natural thyme‐based marinade can reduce numbers of <italic>C. jejuni</italic> more effectively than tested commercial marinades.</p> </abstract>