Source:  MEATINGPLACE.COM, 10/26/10
 

Research published this month in the Journal of Food Science concluded that thyme and lemon balm can protect poultry from decomposition during storage.

The study was carried out by a group of scientists from the Institute of Food Science in Rome and the Department of Pharmaceutical Science Studies at the University of Salerno in Salerno, Italy. The scientists used essential oils from lemon balm and thyme.

Lemon balm contains eugenol, a substance known for its bactericidal effect. It also contains tannins, which contribute to its antiviral effect. The essential oil of thyme contains thymol, a powerful disinfectant effective against bacteria and fungi.

The study evaluated the effect of essential oils of thyme and lemon balm on fresh chicken breast stored for a period of three weeks at 4 degrees Celsius. The results showed that essential oils reduced the formation of radical DPPH (2,2-diphenyl-1-picrylhydrazyl) in meat by 25 percent to 30 percent with thyme and by 20 percent with lemon balm.

Treatment with two essential oils also limited lipid peroxidation and sarcoplasmic protein degradation, helping to preserve the flesh even after two weeks of storage.

The scientists also noted that the essential oils of thyme and lemon balm reduced the natural microflora in the flesh. The total colony count was reduced by 50 percent in chicken breasts with treatment compared with control samples. In addition, there was a clear effect on growth of lactic acid bacteria.

The essential oil of lemon balm significantly limited the growth of Salmonella sp., while the thyme essential oil inhibited the growth of Escherichia coli.

The study concludes that both thyme and lemon balm have potential as antimicrobials and antioxidants in food. The authors concluded the study data showed the essential oils of these two herbs effectively reduce fresh poultry meat deterioration and help to extend shelf life. They noted, however, that more research is needed to assess the quality conservation of the meat.

Click here to view an abstract of the report.

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