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

Abstract

Preservative effect of oregano essential oil (OE) and rosemary extract (RE) on ground chicken meat stored at different refrigeration time had been evaluated. Six treatments were prepared: 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). Meat patties were individually packaged in oxygen-permeable bags stored at 4 °C, and analyzed for lipid and protein oxidation, and CIE color values at 0, 4, and 7 days. Individual cooked thigh meats were used to evaluate different sensory attributes. All additives showed significant (P < 0.05) antioxidant effect delaying lipid and protein oxidation after day 4 comparing to the control treatment samples. However, the highest significant (P < 0.05) effect among all treatments was by CM 4 . The CM 4 was the highest stabilizing raw meat color, and preventing meat discoloration. In addition, it showed (CM 4 ) highest overall acceptability scores values regarding sensory evaluation. Based on current results, both OE and RE had a potential antioxidant activity; however, this could be stronger if used together.

Essential Oil Delivery Route: Effect on Broiler Chicken’s Growth Performance, Blood Biochemistry, Intestinal Morphology, Immune, and Antioxidant Status

“…Rosemary extract has carnosic acid, carnosol, rosmanol, rosmariquinone and rosmaridiphenol, ursolic acid, and caffeic acid as major phenolic components [ 61 ]. The antimicrobial, anti-inflammatory, antidiabetic, anticancer, and antioxidant properties of rosemary EOs have also been documented [ 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 ]. Thyme EO also has thymol, carvacrol, and linalool as its main active compounds [ 35 , 66 ].…”

Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers

“…Several authors have reported the antimicrobial and antioxidant effects of EO and oleoresins on meat and meat products [ 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 ]. Al-Hijazen [ 54 ] showed that adding 150 ppm oregano EO + 350 ppm of rosemary extract to ground chicken had the highest antioxidant effect on lipids and proteins [ 54 ].…”

“…Several authors have reported the antimicrobial and antioxidant effects of EO and oleoresins on meat and meat products [ 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 ]. Al-Hijazen [ 54 ] showed that adding 150 ppm oregano EO + 350 ppm of rosemary extract to ground chicken had the highest antioxidant effect on lipids and proteins [ 54 ]. Furthermore, a study exploring the synergistic effect of EO, from herbs and spices, commonly used in meat products, reported that the EO from thyme, garlic, cumin and cinnamon have the lowest minimum inhibitory concentration (MIC); moreover, garlic essential oil inhibited the growth of Salmonella spp., L. monocytogenes and S. aureus [ 55 ].…”

Computer vision as the golden tool: mathematical models for evaluating color and storage time of hamburgers with goji berry natural additive

“…Efficient ways to ensure the quality of meat products are provided by retarding its oxidative processes through physical barriers, or by adding chemical additives directly (Al-Hijazeen, 2022;Lishianawati et al, 2022;Monteschio et al, 2020;Vital et al, 2016;Vital et al, 2018a;Vital et al, 2018b). Salt and pepper are meat preservatives and their addition dates back to many centuries.…”

“…Natural antioxidants are highlighted as a good additive in foods since they are safe for food products and improve their nutritional, physical-chemical and visual characteristics during storage time (Al-Hijazeen, 2022;Alexandre et al, 2021;Guerrero et al, 2018;Huang et al, 2022;Monteschio et al, 2020;Ornaghi et al, 2020). Many authors have addressed the addition of these compounds to various types of food products such as beef burgers (Carvalho et al, 2020), packaging and edible coatings (Lourenço et al, 2019), beef steaks (Vital et al, 2018a), lamb meat (Lima et al, 2022), fish fillet (Vital et al, 2018b), among others.…”