The Antimicrobial Effect of Thymol and Carvacrol in Combination with Organic Acids Against Foodborne Pathogens in Chicken and Beef Meat Fillets

Bioactive compounds and organic acids are applied to a wide range of foods against different types of foodborne pathogens. In the present study, carvacrol and thymol (1000 mg/L) were applied in wine-based marinades, alone or in combination with them and in combination with tartaric acid, malic acid, ascorbic acid, citric acid, and acetic acid (in concentration 0.1% <i>w</i>/<i>v</i>), in chicken and beef fillets and their antimicrobial activity, antioxidant capacity, and pH were estimated during refrigerated storage. Likewise, their antimicrobial activity was recorded against <i>Enterobacteriaceae</i>, total mesophilic bacteria, yeasts/molds, and lactic acid bacteria. The outcome demonstrated that both meats kept under similar storage conditions (4 °C/9 days) exhibited lower microbial growth, particularly with <i>Enterobacteriaceae,</i> when treated with wine-based carvacrol-thymol marinades and may extend their shelf-life. This antimicrobial action was more pronounced in the beef samples. The total phenolic content (TPC) and the antioxidant activity of the applied marinades were determined using the Folin-Ciocalteau method and ABTS and DPPH radical scavenging activity methods, respectively. The results revealed that marinades with thymol and/or carvacrol in combination with acetic or ascorbic acid had greater TPC and antioxidant activity. The pH values of the respective marinades applied to both chicken and beef fillets exhibited an upturn during storage. Consequently, these marinades, even at low concentrations, could be used as natural preservatives in meat products.