Effect of Myrtle (Myrtus communis) Extracts on Storage Stability of Chicken Frankfurters

Authors

  • Mahassine Amensour Laboratory of Biology and Health, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Science, Abdelmalek Essaadi University, BP 2121 93002, Tetouan, Morocco
  • Esther Sendra IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana). Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Alicante, Spain
  • José Ángel Pérez-Alvarez IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana). Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Alicante, Spain
  • Jamal Abrini Laboratory of Biology and Health, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Science, Abdelmalek Essaadi University, BP 2121 93002, Tetouan, Morocco
  • Juana Fern Fernández-López IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana). Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Alicante, Spain

DOI:

https://doi.org/10.6000/1927-3037.2015.04.01.1

Keywords:

Antimicrobial, antioxidant, natural extracts, Myrtus comunnis, food preservation.

Abstract

The antioxidant and antimicrobial effects of water myrtle extracts (0.25 and 0.50%) were investigated against lipid oxidation (tiobarbituric acid reactive substances – TBARS) and microbial growth in vacuum-packed chicken frankfurters stored at 4±1ºC for 35 days. The effects of this extract on compositional, physicho-chemical and sensory characteristics of chicken frankfurters were also determined. Results showed that water myrtle extracts possess antioxidant (lower TBARS values that remained stable during the 35 days of storage) and antimicrobial properties (lower aerobic plate count) that may make them useful in the food industry. The addition of water myrtle extracts to frankfurters increased red/green and yellow/blue coordinates and decreased lightness values, which could indicate that Myrtus comunnis extract can also acts as a colorant in this type of meat products. Frankfurters with water myrtle extracts were scored similar to controls for overall appearance.

Author Biographies

José Ángel Pérez-Alvarez, IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana). Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Alicante, Spain

Tecnología Agroalimentaria

Jamal Abrini, Laboratory of Biology and Health, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Science, Abdelmalek Essaadi University, BP 2121 93002, Tetouan, Morocco

Biology

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Published

2015-04-08

How to Cite

Amensour, M., Sendra, E., Pérez-Alvarez, J. Ángel, Abrini, J., & Fernández-López, J. F. (2015). Effect of Myrtle (Myrtus communis) Extracts on Storage Stability of Chicken Frankfurters. International Journal of Biotechnology for Wellness Industries, 4(1), 1–11. https://doi.org/10.6000/1927-3037.2015.04.01.1

Issue

Vol. 4 No. 1 (2015)

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Articles

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