Effect of Cistus ladaniferus L. essential oil on the microbiological, physicochemical and textural quality of minced chicken patties during refrigeration
https://doi.org/10.21323/2414-438X-2025-10-2-164-176
Abstract
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.
About the Authors
L. Mohssen
https://www.meatjournal.ru/jour
University of Batna
Algeria
University of Batna
Algeria
Laabed Mohssen, Assistant Professor
Institute of Veterinary and Agronomic Sciences; Food Science Laboratory
05000; Batna
Tel.: +21–366–996–43–93
B. Nouri
https://www.meatjournal.ru/jour
University of Batna
Algeria
University of Batna
Algeria
Bouslimani Nouri, Associate Professor
Institute of Veterinary and Agronomic Sciences; Department of Agronomy; Food Science Laboratory
050000; Batna
Tel.: +21–356–012–34–98
A. Khemmouli
https://www.meatjournal.ru/jour
Ferhat Abbas University
Algeria
Ferhat Abbas University
Algeria
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
Ya. Noui
https://www.meatjournal.ru/jour
University of Batna
Algeria
University of Batna
Algeria
Yassine Noui, Associate Professor
Institute of Veterinary and Agronomic Sciences; Food Science Laboratory
05000; Batna
Tel.: +21–366–022–78–57
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For citations:
Mohssen L., Nouri B., Khemmouli A., Noui Ya. Effect of Cistus ladaniferus L. essential oil on the microbiological, physicochemical and textural quality of minced chicken patties during refrigeration. Theory and practice of meat processing. 2025;10(2):164-176. https://doi.org/10.21323/2414-438X-2025-10-2-164-176
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