Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Abstract

The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250), 6) 5 ppm butylatedhydroxyanisole (BHA) for breast, and 14 ppm for thigh meat were prepared. TBARS, total carbonyl, and color values, were measured and analyzed at 0, 4, and 7 day. Samples of cooked thigh meat were prepared, and sensory evaluation was reported. Cooking loss %, ultimate pH, and total aldehydes were analyzed. Both RE and E-250 were showed the highest significant effect maintaining low values of TBARS and total carbonyl at 7 day. However, no significant differences were found among all treatments measuring ultimate pH values, and their cooking loss %. The RE and E-250 also showed the highest significant effect delaying aldehydes formation, and positively affect meat sensory attributes. On conclusion, RE (350 ppm) was very effective antioxidant and comparable to the other commercial antioxidants. Thus, RE could be a good substitution to many synthetic antioxidants used in meat industry.Keywords: lipid oxidation; protein oxidation; rosemary extract; ground chicken.Practical Application: Omprove meat storage stability and their quality characteristics using safer replacement to the synthetic antioxidant.

Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

“…Differences in the sensory attributes among batches were not detected by the panel of judges, since aromatic notes that could be attributed to the addition of rosemary extracts caused no negative reactions. The effect of two different levels of rosemary extract (0.3 g/kg and 0.35 g/kg) on storage stability and quality characteristics of ground chicken meat during storage at 4 • C for up to 7 days has been evaluated [240]. The antioxidant effect of rosemary has been compared with the most popular antioxidant used in the meat industry (Ascorbic acid, Sodium nitrite and BHA).…”

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

“…All meat were deboned, cleaned, and stored as described by Al-Hijazeen & Al-Rawashdeh (2019). Chicken thigh meat was purchased from a local slaughtering plant and ground (twice) a through a 8-mm plate then a 3-mm plate (Moulinex, Type DKA1, France).…”

“…Prepared treatments were including: T1) Control (No additives); T2) Combination (CM 1 ) of 100 ppm OE and 300 ppm RE; T3) CM 2 : 100 ppm OE + 350 ppm RE; T4) CM 3 : 150 ppm OE + 300 ppm RE; T5) CM 4 : 150 ppm OE + 350 ppm RE; T6) 14 ppm of butylated hydroxyanisole (BHA). Oregano essential oil (OE) and RE concentration were chosen based on several preliminary and original meat quality studies considering their antioxidant activities (Al-Hijazeen & Al-Rawashdeh, 2019;Al-Hijazeen, 2018). Oregano essential oil (Origanum syriacum L.) was purchased from a certified company (Green Fields Factory for oils, Amman/Jordan) using the most efficient purification, extraction, and steam distillation methods.…”

“…However, Origanum syriacum L. and Rosmarinus officinalis Linn. extract (Grown under Jordanian Climate conditions) were characterized with a high level of phenolic compounds (Ibrahim et al, 2012;Hudaib et al, 2015;Al-Hijazeen, 2018;Al-Hijazeen & Al-Rawashdeh, 2019). Generally, the antioxidant effect of these plants extracts are based on their phenolic compounds (Brewer, 2011;Shah et al, 2014).…”

“…However, the suitable level of RE that should be use in meat system is still under investigation and affected by several factors (Al-Hijazeen & Al-Rawashdeh, 2019;Duoxia et al, 2020). Furthermore, there were no research study investigate the combination effect of Rosmarinus officinalis Linn.…”