Antimicrobial activities of oregano and nutmeg essential oils combined with emulsifier/stabilizer compound in ready-to-cook barbecued chicken

The effects of essential oils (EOs) of oregano and nutmeg with and without commercial emulsifier/stabilizer compound (E/S) on the microbial quality of ready-to-cook barbecued chicken were evaluated. Barbecued chicken was traditionally prepared. 3 μL/g and 10 mg/g of EOs and/or E/S were then added to the barbecued chicken, respectively. The samples were stored at 3°C for 144 h, 8 and 20ºC for 72 h, accordingly, prior to being subjected to enumeration of aerobic mesophilic and psychrotrophic bacteria at different storage times. No inhibitory effects were detected in the presence of nutmeg EO together with and/or without E/S on thepsychrotrophic and aerobic mesophilic counts (AMC) in barbecued chicken. Whereas, AMC and psychrotrophic counts in the samples treated with oregano EO, stored at 8 and 20°C were not dramatically changed. Even though, in the case of treatment with oregano EO and E/S, stored at 3, 8 and 20°C AMC and psychrotrophic counts were significantly affected. Oregano EO was an active antibacterial component, used in combination with commercial E/S, compared to its single use. It can be suggested that using E/S and EO in combination is more likely able to emulsify antimicrobial EO substances and thus increase the efficacy of such substances.