meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2025-10-2-164-176meat-463Research ArticleСтатьиEffect of Cistus ladaniferus L. essential oil on the microbiological, physicochemical and textural quality of minced chicken patties during refrigerationEffect of Cistus ladaniferus L. essential oil on the microbiological, physicochemical and textural quality of minced chicken patties during refrigerationhttps://orcid.org/0000-0002-8280-7865MohssenL.MohssenL.

Laabed Mohssen, Assistant Professor

Institute of Veterinary and Agronomic Sciences; Food Science Laboratory

05000; Batna

Tel.: +21–366–996–43–93

Laabed Mohssen, Assistant Professor

Institute of Veterinary and Agronomic Sciences; Food Science Laboratory

05000; Batna

Tel.: +21–366–996–43–93

mohssen.laabed@univ-batna.dzhttps://orcid.org/0000-0003-2815-0038NouriB.NouriB.

Bouslimani Nouri, Associate Professor

Institute of Veterinary and Agronomic Sciences; Department of Agronomy; Food Science Laboratory

050000; Batna

Tel.: +21–356–012–34–98

Bouslimani Nouri, Associate Professor

Institute of Veterinary and Agronomic Sciences; Department of Agronomy; Food Science Laboratory

050000; Batna

Tel.: +21–356–012–34–98

noubou77@gmail.comhttps://orcid.org/0000-0001-7569-5976KhemmouliA.KhemmouliA.

Abdelmounaim Khemmouli, PhD Student

Faculty of Natural and Life Sciences; Department of Agronomic Sciences; Laboratory of Valorisation of Natural Biological Resources

19000; Sétif 1

Tel.:+21–369–870–97–30

Abdelmounaim Khemmouli, PhD Student

Faculty of Natural and Life Sciences; Department of Agronomic Sciences; Laboratory of Valorisation of Natural Biological Resources

19000; Sétif 1

Tel.:+21–369–870–97–30

cochnille1@gmail.comhttps://orcid.org/0000-0002-8085-1715NouiYa.NouiYa.

Yassine Noui, Associate Professor

Institute of Veterinary and Agronomic Sciences; Food Science Laboratory

05000; Batna

Tel.: +21–366–022–78–57

Yassine Noui, Associate Professor

Institute of Veterinary and Agronomic Sciences; Food Science Laboratory

05000; Batna

Tel.: +21–366–022–78–57

noui.yassine@gmail.comUniversity of BatnalАлжирUniversity of BatnaAlgeriaFerhat Abbas UniversityАлжирFerhat Abbas UniversityAlgeria202506072025102164176Copyright © Mohssen L., Nouri B., Khemmouli A., Noui Y., 20252025Mohssen L., Nouri B., Khemmouli A., Noui Y.Mohssen L., Nouri B., Khemmouli A., Noui Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/463

   This study investigated Cistus ladanifer essential oil (CLEO) as a natural preservative for minced chicken patties during 10-day storage at 4 ± 1 °C. CLEO was applied either directly or encapsulated in sodium alginate beads and compared to controls (sterile water). Encapsulated CLEO demonstrated superior efficacy, reducing total mesophilic bacteria by 2.03 log CFU/g, Enterobacteriaceae by 1.83 log CFU/g, and Pseudomonas spp. by 1.91 log CFU/g versus controls (p < 0.05). It also stabilized pH, maintaining values 1.6 units lower than spoilage thresholds. Color (L*, a*, b*) and texture (hardness, cohesion, springiness) were significantly preserved, with encapsulated CLEO showing 25 % greater texture retention than direct application. The results highlight CLEO’s dual antimicrobial-antioxidant capacity, enhanced by encapsulation and controlled release. While prior research confirmed CLEO’s bioactivity, this is the first demonstration of its meat preservation potential. The findings support CLEO-alginate systems as a clean-label solution for extending poultry shelf life, aligning with industry demand for natural alternatives to synthetic additives.

   This study investigated Cistus ladanifer essential oil (CLEO) as a natural preservative for minced chicken patties during 10-day storage at 4 ± 1 °C. CLEO was applied either directly or encapsulated in sodium alginate beads and compared to controls (sterile water). Encapsulated CLEO demonstrated superior efficacy, reducing total mesophilic bacteria by 2.03 log CFU/g, Enterobacteriaceae by 1.83 log CFU/g, and Pseudomonas spp. by 1.91 log CFU/g versus controls (p < 0.05). It also stabilized pH, maintaining values 1.6 units lower than spoilage thresholds. Color (L*, a*, b*) and texture (hardness, cohesion, springiness) were significantly preserved, with encapsulated CLEO showing 25 % greater texture retention than direct application. The results highlight CLEO’s dual antimicrobial-antioxidant capacity, enhanced by encapsulation and controlled release. While prior research confirmed CLEO’s bioactivity, this is the first demonstration of its meat preservation potential. The findings support CLEO-alginate systems as a clean-label solution for extending poultry shelf life, aligning with industry demand for natural alternatives to synthetic additives.

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The authors declare that there are no conflicts of interest present.