{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,23]],"date-time":"2026-06-23T10:14:29Z","timestamp":1782209669494,"version":"3.54.5"},"reference-count":46,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2025,6,2]],"date-time":"2025-06-02T00:00:00Z","timestamp":1748822400000},"content-version":"vor","delay-in-days":1,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,6,1]],"date-time":"2025-06-01T00:00:00Z","timestamp":1748736000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Herein, the effects of linalool and eugenol in a plum\u2010sour\u2010based marinade were investigated to extend the shelf life of vacuum\u2010packed chicken breast fillets by controlling pathogenic and spoilage microorganisms. Chicken breast fillets were marinated in a plum\u2010sour\u2010based marinade containing linalool or eugenol at a ratio of 0.15% or 0.30%, as determined by the results of in\u00a0vitro antibacterial analysis. The pH and microbiological quality of the samples were assessed on 0, 3, 6, and 9\u2009days of storage. The dominant microorganisms in the chicken breast fillets were found to be TVC and\n                    <jats:italic>Pseudomonas<\/jats:italic>\n                    spp. The addition of essential active components to the marinade resulted in significant antibacterial effects compared to the control sample on day 9 of storage (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.001). The linalool\u2010added marinade was able to reduce the number of TVC and\n                    <jats:italic>Pseudomonas<\/jats:italic>\n                    spp. by 2.183 and 1.967 log units, respectively. On the other hand, the eugenol\u2010added marinade reduced TVC and\n                    <jats:italic>Pseudomonas<\/jats:italic>\n                    spp. counts by 1.893 and 2.097 log units, respectively. The number of LABs decreased by 0.97\u20131.68 log units in all test groups compared to the control on day 9 of storage (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.001). Total coliform counts were below the detection limit (&lt;\u20091 log\n                    <jats:sub>10<\/jats:sub>\n                    CFU\/g) in all experimental groups, while they increased in the control group during storage. The number of yeast and mold in the eugenol\u2010containing test groups reduced significantly in comparison to all tested groups. Sensory evaluation of the samples showed that the 0.15% eugenol marinade had higher scores than the linalool marinade for all parameters tested.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70361","type":"journal-article","created":{"date-parts":[[2025,6,3]],"date-time":"2025-06-03T00:39:12Z","timestamp":1748911152000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effect of Plum\u2010Sour\u2010Based Marination Liquids Enriched With Linalool and Eugenol on the Microbiological and Sensory Quality of Chicken Breast Meat"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3726-2595","authenticated-orcid":false,"given":"Merva Nur","family":"Atasoy","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Architecture Nevsehir Hac\u0131 Bektas Veli University  Nevsehir T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0030-4106","authenticated-orcid":false,"given":"Bahar Tuba","family":"Findik","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Arts and Sciences Nevsehir Hac\u0131 Bektas Veli University  Nevsehir T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7966-455X","authenticated-orcid":false,"given":"Hilal","family":"Yildiz","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Architecture Nevsehir Hac\u0131 Bektas Veli University  Nevsehir T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,6,2]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.PHYTOCHEM.2017.03.006"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2024.110733"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2004.07.018"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.JCLEPRO.2022.135603"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.7841\/ksbbj.2014.29.3.179"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.15237\/gida.gd18063"},{"key":"e_1_2_9_8_1","first-page":"1","article-title":"Antimicrobial Susceptibility Testing EUCAST Disk Diffusion Method Version 9.0 January","volume":"0","author":"European Committe on Antimicrobial Susceptibility Testing (EUCAST)","year":"2021","journal-title":"European Society of Clinical Microbiology and Infectious Deseases"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCONT.2013.07.032"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCHEM.2009.03.058"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2021.111898"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2018.07.060"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.PSJ.2022.102170"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.TIFS.2015.08.001"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2023.114492"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00284\u2010015\u20100933\u20104"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.MEATSCI.2014.12.002"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.IJFOODMICRO.2020.108769"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.IJFOODMICRO.2018.11.008"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2024.110854"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1080\/00071668.2013.879980"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODRES.2017.10.055"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1155\/2019\/6915736"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODRES.2024.115129"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010017\u20102789\u2010z"},{"key":"e_1_2_9_26_1","unstructured":"Monitoring & Surveillance Series.2010.Microbiological Quality of Raw Chicken Fillets That are Sold Loose But Were Previously Distributed in Gas Flushed packaging (10NS3)."},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2017.03.001"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.3390\/ph6121451"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.3746\/pnf.2013.18.4.269"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.TIFS.2022.08.006"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FBIO.2019.01.018"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00284\u2010020\u201002236\u20104"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.IJFOODMICRO.2010.01.029"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1002\/pts.952"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2020.110148"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.IJFOODMICRO.2012.11.020"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2017.03.048"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.IJBIOMAC.2022.123128"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FBIO.2022.102128"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.TIFS.2022.12.004"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.IFSET.2022.103065"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FM.2021.103822"},{"key":"e_1_2_9_43_1","doi-asserted-by":"publisher","DOI":"10.20546\/ijcmas.2020.909.187"},{"key":"e_1_2_9_44_1","unstructured":"Wayne P.2018.CLSI Standard M07."},{"key":"e_1_2_9_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.MEATSCI.2010.07.009"},{"key":"e_1_2_9_46_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules191117773"},{"key":"e_1_2_9_47_1","doi-asserted-by":"publisher","DOI":"10.1080\/16546628.2017.1353356"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.70361","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.70361","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.70361","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T10:42:57Z","timestamp":1778928177000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.70361"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,6]]},"references-count":46,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2025,6]]}},"alternative-id":["10.1002\/fsn3.70361"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.70361","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,6]]},"assertion":[{"value":"2025-01-01","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-05-19","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-06-02","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70361"}}