Microbiological quality of chicken thighs after vacuum packaging, EDTA, Coriandri aetheroleum and Menthae spicata aetheroleum

Miroslava Kačániová, Jana Petrová, Margarita Terentjeva, Martin Mellen, Attila Kántor, Maciej Kluz, Lukáš Hleba, Peter Haščík, Juraj Čuboň


The aim of the present work was monitoring chicken thighs microbiological quality after treatment by ethylenediaminetetraacetate (EDTA), coriander (Coriandri aetheroleum) and spearmint (Menthae spicata aetheroleum) essential oil, stored under vacuum packaging, at 4±0.5°C for a period of 16 days. The following treatments of chicken thighs were used: Air-packaging control samples, control vacuum-packaging samples, vacuum-packaging with EDTA solution 1.50% w/w, control samples, vacuum-packaging with Menthae crispae aetheroleum essential oil at concentrations 0.2% v/w and vacuum-packaging with Coriandri aetheroleum essential oil at concentration 0.2% v/w. The quality assessment of all samples was established by microbiological analysis. The microbiological parameters as the total viable count, Enterobacteraceae genera counts, lactic acid bacteria and Pseudomonas spp. were detected. The results of this present study suggest the possibility of application the essential oil of Coriandri aetheroleum and Menthae spicata aetheroleum as natural food preservatives and potential sources of antimicrobial ingredients for food industry.


chicken thighs. vacuum. EDTA. microbiological quality. essential oils.

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