Table 1.
Summary of combination trials of different non-thermal technologies with natural compounds on poultry products.
| Non-thermal technology | Natural compounds | Poultry products | Chemical observations | Microbiological observations | References |
|---|---|---|---|---|---|
| CAP | Rosemary extract | Poultry ground meats | NA | - Reduction of the bacterial functional diversity - The lowest Maximum Population Size (54.65, 95% confidence interval [CI95%] ranges, 54.03–55.16) and slowest growth rate (hour) (0.03258, CI95% ranges, 0.0179–0.04726) in day 0 - At day 5 of storage at 4°C, the maximum population sizes of treated samples were statistically not significant comparing to day 0 |
(67) |
| Rosemary extract | Ground chicken patties | - Lower pH values for rosemary samples - a* value was significantly affected by rosemary addition - Addition of rosemary extract prevented lipid oxidation for CAP |
Rosemary extract significantly reduced the total plate counts with and without cold plasma treatment | (16) | |
| Thyme oil (TO)/ Silk fibroin (SF) nanofiber | Chicken and duck meat | - Thyme oil release was enhanced due to surface modification of SF by plasma treatment - Higher overall acceptability of chicken meat treated with plasma treatment and combination of TO/SF nanofiber |
- The population of Salmonella Typhimurium on treated chicken meat reached 1.15 and 1.96 log CFU/g when stored at respectively 4 and 25°C for 7 days after been wrapped with plasma-Thymol oil-Silk fibroin nanofibers. Identic effects seen with the dusk meat treated with the same process | (57) | |
| Essential oils: Crocus sativus L., Allium sativum L., and Zataria multiflora Boiss | Breast chicken fillets | Overall acceptability and no undesirable impacts on both flavour and odour | - Associating CP and essential oils treatments of breast chicken fillet infected by S. aureus and E. coli lead to significant microbial reductions by at least 3–4 logCFU/g. - A synergetic effect due to the combination of three different EOs (Crocus sativus L., Allium sativum L., and Zataria multiflora Boiss.) and CP treatment reaching microbial reductions to great extent. - After 14 days storage, 2–2.7 logCFU/g microbial inactivation reported comparing to 4.9 logCFU/g of samples treated with only EOs |
(68) | |
| HPP | Articoat-DLP (lactic acid, acetic acid and sodium diacetate- active compounds) | Chicken breast fillets | - Significant increase in L-value - TBARS value remained same during storage - Increase in pH due to HPP |
- Pseudomonas spp., B. thermosphacta, coliforms, E coli inactivated below detection limit - LAB reformed after 7 days storage time |
(69) |
| Carvacrol | Turkey breast ham | - Higher TBARS value for pressurised samples - Carvacrol addition decreased TBARS value of samples |
- Carvacrol+HPP extend the lag phase for Listeria- Reduced the growth rate of LAB spoilage groups | (70) | |
| Thymol | Ground chicken | NA | - addition of thymol impacted the HPP sensitivity for iPEC O157:H7 and UPEC | (71) | |
| PEF | Oregano essential oils | Raw chicken | NA | - No significant inhibition of C, jejuni if only treatment with PEF (0.25–1 kV/cm) applied. - Sequential treatment of PEF with immersion for 20 min in oregano essential oil (15.625 ppm) were effective against C. jejuni 1146 DF with maximum reduction of 1.5 log CFU/g |
(18) |
| Ultrasound | Lactic acid | Broiler drumstick skin | NA | Ultra-sonication alone and with 1% lactic acid did not significantly affect aerobic plate count | (72) |
| Lactic acid | Poultry skin | NA | - Pseudomonas was most sensitive to lactic acid than other gram-negative bacteria - Degree of reduction of gram-negative bacteria was dependent on treatment time and liquid medium (water or lactic acid) |
(73) | |
| Oregano essential oil | Chicken breast | NA | 0.3% oregano oil and ultrasound showed better inactivation of lactic acid bacteria, mesophiles and anaerobic bacteria at day 0 and during 21 days of storage | (74) |