Effect of West Indian Bay Leaf (Pimenta racemosa) and Turmeric (Curcuma longa) Essential Oils on Preserving Raw Chicken Breasts

Abstract

Research background. While the use of chemical preservatives in meats may appear to be tremendously advantageous, they have long been purported to increase the risk of incidence of certain types of cancers. Consequentially, many persons have opted for minimally processed alternatives. This consumer shift has placed substantial pressure on the food industry to implement more natural alternatives to these synthetic preservatives in the meat industry. Research on plant extracts as potential agents for food additives is increasing. Considering the bioactive components present in West Indian bay leaf and turmeric essential oils, these oils present promising potential for their use as novel, green preservatives in the meat industry. Experimental approach. Raw chicken breast samples (28 g) were each treated with different doses (0.5 mL, 1 mL and 1.5 mL) of individual West Indian bay leaf and turmeric and a combination of the two essential oils (1:1 mixture of both oils to make up each of the 0.5 mL, 1 mL and 1.5 mL doses). Physicochemical, microbiological, and sensory evaluations were performed on the fresh and treated samples stored for 14 days at 4 ⁰C. Results and conclusions. The bay leaf oil exhibited a higher yield and total phenolic content while the turmeric oil had a higher total flavonoid content. The most effective treatments when compared to the control significantly (p<0.05) minimized the pH rise by 13.9 % (bay leaf oil 1.5 mL), reduced texture loss by 44.8 % (combination oil 1.5 mL) and reduced protein loss by 98.9 % (bay leaf oil 1 mL). Most treated samples exhibited reduced microbial loads, with the turmeric oil displaying highest efficacy against lactic acid bacteria, yeasts and moulds. Treated samples had significantly higher (p<0.05) final day sensory scores than the control, with the combination 1.5 mL dose proving to be the most effective, as the storage life of the chicken breast sample was extended by 6 days. Novelty and scientific contribution. This study has shown for the first time, that the essential oils from turmeric and West Indian bay leaf can extend the shelf life of raw chicken breast and highlights the potential of the oils as natural preservative agents in lieu of synthetic alternatives.