Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat

Abstract

KeywordsChicken meat, lipid oxidation, oregano essential oil, sensory attributes. ABSTRACTThe effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage. In addition, cooked meat thigh patties were evaluated for cooking loss and sensory attributes. All additives were showed significant lipid and protein antioxidant effects (p<0.05) compared with the control treatment during storage, with the strongest effects obtained with OEat 150 ppm and E-250. Cooking loss was not influenced (p>0.05) by the treatments. The best sensory attribute scores were obtained with OEat 150 ppm and E-250 treatments. L-ascorbic acid and BHA also showed significant effect (p<0.05) on both lipid and protein oxidation values, and sensory attributes. Based on the results study, it concluded that OEat 150 ppm may be used in replacement of synthetic antioxidants to improve the storage stability of chicken meat.

The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality

“…However, all treatments additives showed significant antioxidant effect (P < 0.05) compared to the control samples after day 4 (Table 1). This was in agreement with previous studies (Liu et al, 2009;Kahraman et al, 2015;Al-Hijazeen et al, 2016a;Al-Hijazeen & Al-Rawashdeh, 2019;Al-Hijazeen, 2019), tested different level of OE and RE using ground chicken meat. In addition, the effect of adding OE was positively extends chicken meat shelf life, decrease off-odor flavor, and delay rancidity development (Chouliara et al, 2007;Fasseas et al, 2008;Kumar et al, 2015;Manessis et al, 2020).…”

“…In addition, CM 4 showed the highest effect decreasing the rancidity development and their off odor. This was in agreement with previous research studies which used different plants essential oils as meat preservation (Al-Hijazeen, 2014;Al-Hijazeen & Al-Rawashdeh, 2019;Al-Hijazeen, 2019). The antioxidant activity of OE and RE enhances meat shelf life by retarding the aldehydes, sulfuric, and hydrocarbons compounds which are responsible on the chicken meat rancidity and their off-odor volatiles (Ahn et al, 2009).…”

“…Generally, both RE and OE have no significant effect on the ultimate pH of raw meat, and cooking loss %, as it reported in previous studies (Al-Hijazeen & Al-Rawashdeh, 2019;Al-Hijazeen, 2019). This enhance the univariate analysis between treatments especially lipid and protein oxidation measurements.…”

“…This study was using chicken thigh meat instead of breast meat since it contain more fat and myoglobin causing more significant variation between treatments (Ahn et al, 2009;Al-Hijazeen, 2019). Among all treatments, there were no significant differences (P > 0.05) between total carbonyl mean values at day 0 for both raw and cooked meat samples (Table 2).…”

“…The CM 4 treatment showed the lowest TBARS values at day 7 using both raw and cooked meat. Finally, there was a questionable variation between many research studies evaluating RE and OE of their recommended level (Sebranek et al, 2005;Kahraman et al, 2015;Alhijazeen et al, 2016a;Al-Hijazeen & Al-Rawashdeh, 2019;Al-Hijazeen, 2019).…”