The Effect of Superficial Oregano Essential Oil Application on the Quality of Modified Atmosphere-Packed Pork Loin

Abstract

During meat storage, changes in the meat colour occur, making it less intensive and red. The present study was aimed at investigating the effect of oregano EO applied directly on the surface of fresh pork on its quality, with a special emphasis on the colour. In the study, an oregano essential oil in concentrations of 0.5% and 1.0% (v/v) was used on the surface of pork loins (1.5% v/w) packed in a modified atmosphere during 15-d storage at 4 °C. The application of oregano EO in the concentration of 1.0% increased lightness and hue and decreased redness compared to the control, whereas the concentration of 0.5% did not affect the pork colour. EO did not affect pH, free water content, purge and cooking losses, cooked meat juiciness and tenderness; however, it gave the meat a distinctive herbal aroma and taste. The antimicrobial effect of 1% EO was noted only on the 15th day. Therefore, the application of oregano essential oil is not recommended to protect the colour of raw pork nor to prolong its shelf-life; however, it might be used to obtain a new product with a specific herbal aroma and taste, with modifications in water-holding capacity of the meat.

Effects of oregano essential oil Pickering emulsion and ZnO nanoparticles on the properties and antibacterial activity of konjac glucomannan/carboxymethyl chitosan nanocomposite films

“…Oregano essential oil (OEO) is extracted from natural oregano leaves and possesses remarkable antibacterial and antioxidant properties. 13 However, it is often unsatisfactory simply add EOs to the films. EOs are not adequately stabilized and are susceptible to environmental factors such as light, oxygen, and temperature, 14 and are prone to phase separation from the film substrate during the film formation process.…”

Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin

“…According to OECD data, in highly developed countries, pork consumption in 2020-2023 was 22.8 kg/capita per year [1]. The production and distribution of pork meat is vitally important for the economy and agricultural sector of many countries, generating labour places and profits for producers and processors [2,3]. Pork is a rich source of high-quality protein.…”

“…During the storage process, myoglobin may be transformed into metmyoglobin (MetMb), which results in a change in the colour of the meat to an unattractive grey-brown or grey-beige. The proportion of different myoglobin forms determines the final meat colour, and it is a vital factor affecting the shelf life and aesthetics of meat products [3,5,12].…”

“…Despite the attractive presentation of meat in MAP, especially in the first week of exposure, this packaging method has certain limitations. High O 2 concentration promotes the development of undesirable quality defects, such as the growth of microbiota, increased storage leakage, lipid oxidation, discolouration, loss of nutrients, and changes in meat texture [3,5,[13][14][15]17,18].…”

“…However, their research results eliminated the use of a nanosilver coating to extend the shelf life of meat, due to the small impact of the addition of silver on myoglobin forms in the first days of storage and an ineffective attempt to limit the growth of dangerous microflora. Our previous research was an attempt to solve the problem of unfavourable changes in pork meat colour signalled by the meat industry by surface application of oregano essential oil [3]. The study showed that the surface application of the essential oil allows for obtaining sensory-attractive products, but does not limit changes in the colour of meat during storage.…”