IMPACT OF ANISE (PIMPINELLA ANISUM) AND MINT (MENTHA PIPERITA) ESSENTIAL OILS TO MICROBIAL ACTIVITY IN CHICKEN MEAT

Abstract

The goal of the present study was to evaluate fresh chicken thighs quality (microbiological and sensory) after treatment by ethylenediaminetetraacetate (EDTA), Pimpinella anisum L. and Mentha piperita essential oils in 1% concentration, stored under vacuum packaging (VP), at 4±0.5°C for a period of 16 days. The following treatments of chicken thighs were applied: air-packaged (AC, control samples), vacuum-packaged (VPC, control samples), vacuum-packed with EDTA solution 1.50% v/w (VPEC, control samples), VP with Pimpinella anisum L. and Mentha piperita essential oil at concentrations 0.1% v/w (VP+AEO and VP+MEO). The quality assessment of VP product after EDTA treatment, Pimpinella anisum L. and Mentha piperita oils was done by microbiological testing and the total viable counts, Enterobacteriaceae, lactic acid bacteria and Pseudomonas aeruginosa were detected. The using of Pimpinella anisum L. and Mentha piperita oils and EDTA with combination of vacuum packaging has significant effect (P < 0.05) to reduction of microorganisms compared with control group without vacuum packaging and untreated control group.