https://m2.mtmt.hu/ hun 2026-05-02 07:59 JournalArticle 34263680 VALIDATED true Department of Food Science and Technology, College of Agricultural Engineering Sciences, University of Duhok, Zakho Street 38, Kurdistan Region, Duhok City, 42001, Iraq Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, Budapest, 1118, Hungary Department of Food Microbiology, Hygiene, and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, Budapest, 1118, Hungary Export Date: 03 April 2025; Cited By: 6; Correspondence Address: I. Dalmadi; Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Ménesi út 43-45, 1118, Hungary; email: dalmadi.istvan@uni-mate.hu 0 false 2026-01-13T17:08:04.367+0000 2024-02-26T12:10:37.634+0000 2023-11-07T05:18:50.312+0000 true 521 Szuper Admin /api/admin/521 Admin true 2025-04-03T09:38:52.646+0000 2023-11-07T05:18:50.724+0000 true 521 Szuper Admin /api/admin/521 Admin true true false true 24 24 /api/publicationtype/24 PublicationType 1 true 24 JournalArticle true 10000059 Article true 24 24 /api/publicationtype/24 PublicationType 1 true 24 JournalArticle /api/subtype/10000059 Szakcikk SubType 101 true 10000059 true 1 /api/category/1 Category true 1 Hussein, Khabat Noori Evaluation of In Vitro Antimicrobial Activity of Bioactive Compounds and the Effect of Allyl-Isothiocyanate on Chicken Meat Quality under Refrigerated Conditions true true /api/journal/10039908 REVIEWED true false 10039908 false 10039908 true 2076-3417 Journal FOREIGN 13 19 10953 10953 24 2023 Natural antimicrobials are effective against both food-borne pathogens and spoilage bacteria. The current study aimed to evaluate the in vitro antimicrobial activity of eight natural bioactive compounds (BACs) and one synthetic compound, butylated hydroxytoluene (BHT), and to evaluate the effect of one selected BAC (AITC) on the safety and quality of minced chicken meat. Additionally, physicochemical (pH, color, water-holding capacity (WHC), chemical forms of myoglobin (deoxymyoglobin-DeoMb, oxymyoglobin-OxyMb, and metmyoglobin-MetMb), thiobarbituric-acid-reactive substances (TBARs)), and microbiological properties (in vitro antimicrobial activity and determination of minimum inhibitory concentration (MIC)) were also evaluated through electronic-nose odor detection. Allyl-isothiocyanate (AITC), thymol, eugenol, and geraniol showed the broadest spectrum of in vitro antibacterial activity against one major meat spoilage bacterium and five pathogenic bacteria that were tested. Subsequently, AITC was selected to be applied to fresh minced chicken meat at different concentrations (at concentrations of the MIC (MIC-1), two times the MIC (MIC-2), and four times the MIC (MIC-4)). The chicken meat was then vacuum-packaged and kept for up to 14 days at 4 degrees C, and its quality properties were checked during storage. In this study, the addition of low concentrations of AITC (MIC-1) maintained the lightness (L*) and increased the WHC of the meat. High concentrations (MIC-2 and MIC-4) caused a significant increase in lightness (L*) and folded yellowness (b*) value, and they significantly reduced the redness (a*) and TBARS values compared to the control meat. The amounts of MetMb and DeoMb were reduced and the quantity of OxyMb was increased as a result of the addition of AITC to the chicken breast. Throughout storage, particularly at MIC-4, AITC showed the lowest numbers of aerobic mesophilic cells, as well as a reduction in Listeria monocytogenes cell numbers and a decrease in Salmonella Typhimurium counts. In addition, the meat containing MIC-4 did not exhibit growth of Pseudomonas lundensis after 10 days. During the storage period, an electronic-nose assay demonstrated a distinction in the odor buildup of AITC across the various meat groups, and meat treated with MIC-4 showed a trend that was clearly opposite to that of untreated meat. These encouraging results demonstrate the potential of AITC to improve the safety and shelf life of meat and meat products. 2023 true true true false false GOLD 2026-01-13 false http://www.mdpi.com/journal/applsci 8 0 8 8 1 8 8 8 3 8 8 8 8 8 0 0 8 8 8 8 0 5 5 Folyóiratcikk Journal Article 24 8 Könyvrészlet Chapter in Book 25 0 Könyv Book 23 0 Egyéb konferenciaközlemény Conference paper 31 0 Egyéb konferenciakötet Conference proceedings 32 0 Oltalmi formák Protection forms 26 0 Disszertáció Thesis 28 0 Egyéb Miscellaneous 29 0 Alkotás Achievement 22 0 Kutatási adat Research data 33 0 Folyóiratcikk Journal Article 24 0 0 0 Könyvrészlet Chapter in Book 25 0 0 0 Könyv Book 23 0 0 0 Egyéb konferenciaközlemény Conference paper 31 0 0 0 Egyéb konferenciakötet Conference proceedings 32 0 0 0 Oltalmi formák Protection forms 26 0 0 0 Disszertáció Thesis 28 0 0 0 Egyéb Miscellaneous 29 0 0 0 Alkotás Achievement 22 0 0 0 Kutatási adat Research data 33 0 0 0 2024 0 2 2 2 2 2025 0 6 6 6 6 Q2 false 10009999,10030420 false false false Állatitermék és Élelmiszertartósítási Technológ... (MATE / ÉTTI / ÉTK); Élelmiszer-mikrobiológia, -higiénia és -biztons... (MATE / ÉTTI / ÉMBTK) 2 24 2 4 0 true Language 10002 /api/language/10002 Angol English true 2 true PersonAuthorship 111312991 /api/authorship/111312991 1 0.25 true false false Hussein Khabat Noori true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 111312992 /api/authorship/111312992 2 0.25 false false false Friedrich Laszlo true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 111312993 /api/authorship/111312993 3 0.25 false false true Author 10030420 /api/author/10030420 Dalmadi István DUPLUM true 10030420 true Dalmadi Istvan true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 111312994 /api/authorship/111312994 4 0.25 false true false Author 10009999 /api/author/10009999 Kiskó Gabriella true 10009999 true Kisko Gabriella true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PublicationIdentifier 24693383 /api/publicationidentifier/24693383 PlainSource 6 /api/publicationsource/6 PublicationSourceType 10001 /api/publicationsourcetype/10001 true true true DOI DOI https://doi.org/@@@ true true 6 true IDENTICAL 10.3390/app131910953 https://doi.org/10.3390/app131910953 false true PublicationIdentifier 24693382 /api/publicationidentifier/24693382 PlainSource 1 /api/publicationsource/1 PublicationSourceType 10003 /api/publicationsourcetype/10003 false true true WoS WoS https://www.webofscience.com/wos/woscc/full-record/@@@ true true 1 true IDENTICAL 001085572100001 https://www.webofscience.com/wos/woscc/full-record/001085572100001 false true PublicationIdentifier 24877106 /api/publicationidentifier/24877106 PlainSource 3 /api/publicationsource/3 PublicationSourceType 10003 /api/publicationsourcetype/10003 false true true Scopus Scopus http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-@@@ true true 3 true IDENTICAL 85174145625 http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85174145625 false true Classification 11027 /api/classification/11027 true true Classification 11082 /api/classification/11082 true true Classification 10154 /api/classification/10154 true true Classification 10293 /api/classification/10293 true true Keyword 15251 /api/keyword/15251 true 15251 true Keyword 1001579 /api/keyword/1001579 true 1001579 true Keyword 1216225 /api/keyword/1216225 true 1216225 true Keyword 1508032 /api/keyword/1508032 true true Keyword 1593386 /api/keyword/1593386 true true Keyword 1638576 /api/keyword/1638576 true true Keyword 2130940 /api/keyword/2130940 true true Keyword 2563811 /api/keyword/2563811 true true SjrRating 11377523 /api/sjrrating/11377523 144 0.49 journal RatingType 10002 /api/ratingtype/10002 sjr true true ClassificationExternal 2201 /api/classificationexternal/2201 true 2201 true Q2 DIRECT true true /api/publication/34263680 <div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Forrásközlemény" style="float: left" src="/frontend/resources/grid/publication-core-icon.png"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Hussein Khabat Noori </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Friedrich Laszlo </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" mtid="10030420"><a href="/gui2/?type=authors&mode=browse&sel=10030420" target="_blank">Dalmadi Istvan ✉ (<span class="authorship-author-name">Dalmadi István</span> <span class="authorAux-mtmt"> Élelmiszertudomány</span>) </a> </span> <span class="author-affil"><span title="Magyar Agrár- és Élettudományi Egyetem">MATE</span>/<span title="Élelmiszertudományi és Technológiai Intézet">ÉTTI</span>/<span title="Élelmiszertechnológiai Központ">ÉTK</span>/Állatitermék és Élelmiszertartósítási Technológia Tanszék</span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" mtid="10009999"><a href="/gui2/?type=authors&mode=browse&sel=10009999" target="_blank">Kisko Gabriella (<span class="authorship-author-name">Kiskó Gabriella</span> <span class="authorAux-mtmt"> Élelmiszertudomány</span>) </a> </span> <span class="author-affil"><span title="Magyar Agrár- és Élettudományi Egyetem">MATE</span>/<span title="Élelmiszertudományi és Technológiai Intézet">ÉTTI</span>/<span title="Élelmiszerminőségi, -biztonsági és Táplálkozástudományi Központ">ÉMBTK</span>/Élelmiszer-mikrobiológia, -higiénia és -biztonság Tanszék</span> </div> </div> <div class="title"><a href="/gui2/?mode=browse&params=publication;34263680" target="_blank">Evaluation of In Vitro Antimicrobial Activity of Bioactive Compounds and the Effect of Allyl-Isothiocyanate on Chicken Meat Quality under Refrigerated Conditions</a></div> <div> <span class="journal-title">APPLIED SCIENCES-BASEL</span> <span class="journal-issn">( <a target="_blank" href="https://portal.issn.org/resource/ISSN/2076-3417">2076-3417</a>)</span>: <span class="journal-volume">13</span> <span class="journal-issue">19</span> <span class="page"> Paper 10953. 24 p. </span> <span class="year">(2023)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.3390/app131910953" target="_blank" href="https://doi.org/10.3390/app131910953"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="001085572100001" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/001085572100001"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="85174145625" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85174145625"> Scopus </a> </span> </span> <OnlyViewableByAuthor><div class="ratings"> <div class="journal-subject">Folyóirat szakterülete: Scopus - Engineering (miscellaneous)&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q2</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Fluid Flow and Transfer Processes&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q2</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Instrumentation&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q2</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Materials Science (miscellaneous)&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q2</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Computer Science Applications&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q3</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Process Chemistry and Technology&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q3</div> </div></OnlyViewableByAuthor> <div class="publication-citation" style="margin-left: 0.5cm;"> <span title="Nyilvános idézőközlemények összesen, említések nélkül" class="citingPub-count">Nyilvános idéző összesen: 8</span> | Független: 8 | Függő: 0 | Nem jelölt: 0 | WoS jelölt: 8 | Scopus jelölt:&nbsp;3 | WoS/Scopus jelölt:&nbsp;8 | DOI jelölt:&nbsp;8 </div> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;34263680&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 5 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 34263680</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Forrás Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">WoS-XML</span> </div> <div class="lastModified">Utolsó módosítás: 2024.02.26. 13:10 Dalmadi István (Élelmiszertudomány) </div> <pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: Department of Food Science and Technology, College of Agricultural Engineering Sciences, University of Duhok, Zakho Street 38, Kurdistan Region, Duhok City, 42001, Iraq Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, Budapest, 1118, Hungary ...</pre> </div></div>