LAUSR

Mechanically deboned poultry meat (MDPM) products are largely prone to oxidative and bacterial rancidity due to processing conditions and high microorganisms action. Plant essential oils may be utilized to curtail meat deterioration. Analyses were performed to evaluate the effects of Pistacia khinjuk essential oil (PEO) on the antibacterial potency and the oxidative stability of MDPM. The samples treated with 1%, 2% and 3% wt/wt PEO were also explored for thiobarbituric acid reactive substances (TBARS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), microbial counts, plus organoleptic characteristics. PEO indicated inhibitory activity against Salmonella typhi with MIC of 1% wt/wt. The samples show statistically significant differences in terms of TBARS values, DPPH free radical scavenging activity and cell counts prior to and following S. typhi inoculation when exposed to various PEO concentrations throughout 21-day storage. Although cooked MDPM marinated with highest content of PEO was slightly undesirable as compared with the other antioxidants and control group. Practical Applications The application of PEO as a natural preservative can be considered because of its desirable outcome to curtail microbial growth, retard lipid oxidation and modulate sensory attributes.