A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm oregano essential oil; (4) 400 ppm oregano essential oil; and (5) 5 ppm butylated hydroxyanisole (BHA), were prepared with ground boneless, skinless chicken breast meat and used for both raw and cooked meat studies. For raw meat study, samples were individually packaged in oxygen-permeable bags and stored in a cold room (4 °C) for 7 days. For cooked meat study, the raw meat samples were vacuum-packaged in oxygen-impermeable vacuum bags and then cooked in-bag to an internal temperature of 75 °C. After cooling to room temperature, the cooked meats were repackaged in new oxygen-permeable bags and then stored at 4 °C for 7 days. Both raw and cooked meats were analyzed for lipid and protein oxidation, volatiles, and color at 0, 3, and 7 days of storage. Oregano essential oil significantly reduced (p < 0.05) lipid and protein oxidation, and improved color stability of raw and cooked meat. However, oregano oil at 400 ppm showed the strongest effect for all these parameters. Hexanal was the major aldehyde, which was decreased significantly (p < 0.05) by oregano oil treatment, in cooked meat. Overall, oregano essential oil at 100–400 ppm levels could be a good preservative that can replace the synthetic antioxidant in chicken meat.
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.
The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10 ppm TA, and (5) 5 ppm butylated hydroxyanisole (BHA) were added to boneless, skinless ground chicken breast meat, and used for both raw and cooked meat studies. For the raw meat study, the ground chicken breast meat was packaged in oxygen-permeable bags and stored at 4 °C for 7 days. For the cooked study, raw ground meat samples were vacuum-packaged in oxygen-impermeable vacuum bags, cooked in-bag to the internal temperature of 75 °C, re-packaged in oxygen-permeable bags, and then stored. Both raw and cooked meats were analyzed for lipid and protein oxidation, color, and volatiles (cooked meat only) at 0, 3, and 7 days of storage. Raw meats with 10 ppm of TA added had significantly (p ≤ 0.05) lower lipid and protein oxidation than other treatments during storage. In addition, TA at 10 ppm level maintained the highest color a*- and L*-values during storage. Cooked chicken breast meat with 5 and 10 ppm TA added produced significantly (p ≤ 0.05) lower amounts of off-odor volatiles than other treatments. Among the volatile compounds, the amount of hexanal increased rapidly during storage for cooked meat. However, meats with 5 and 10 ppm TA added showed the lowest amount of hexanal and other aldehydes related to lipid oxidation, indicating a strong antioxidant effect of TA in cooked chicken breast meat. Furthermore, the differences in aldehydes among the treatments were bigger in cooked than in raw meat, indicating that the antioxidant effect of TA in cooked meat was greater than that in raw meat. Therefore, TA at >5 ppm can be used as a good natural preservative in cooked chicken meat to maintain its quality during storage.
The objective of this study was to investigate the effects of nitric oxide (NO) on the quality of broiler chicken meat during postmortem storage. Eighteen broiler chickens were slaughtered and breast meat was randomly assigned to 1 of 3 treatments including the control group, nitric oxide synthase (NOS) inhibitor group, and NO enhancer group. The breast samples were incubated with water, NO enhancer, and NO inhibitor for 1 d and then stored at 4°C under atmospheric conditions for 4 and 7 d. Left side of breast meat was used to determine protein oxidation, lipid oxidation, water-holding capacity, and pH, whereas the right side was used for the measurement of color and drip loss. Breast meat from NO enhancer group showed the lowest water-holding capacity during refrigerated storage, whereas drip losses were not significantly (P > 0.05) different among 3 treatments. Lipid oxidation showed a significant difference (P < 0.05) only at 7 d in which NOS inhibitor group showed the highest, whereas the NO enhancer group showed the lowest levels of lipid oxidation. Carbonyl content in NO enhancer group was significantly higher than the control and NOS inhibitor treatment at 1 and 4 d of refrigerated storage. Lightness of breast meat in the NOS inhibitor group was greater, whereas redness was lower than the control and NO enhancer group at 4 and 7 d of refrigerated storage. The ultimate pH of 3 treatments was not significantly (P > 0.05) different from one another. These data indicate that NO could play a significant role in modulating the quality of fresh broiler breast meat during refrigerated storage.
The antioxidant effects of oregano essential oil and tannic acid combinations on ground chicken breast and thigh meats were studied. Six treatments, including: 1) control (none added), 2) 100 ppm oregano essential oil + 5 ppm tannic acid, 3) 100 ppm oregano essential oil + 10 ppm tannic acid, 4) 200 ppm oregano essential oil + 5 ppm tannic acid, 5) 200 ppm oregano essential oil + 10 ppm tannic acid, and 6) 5 ppm butylated hydroxyanisole (BHA) for breast or 14 ppm for thigh meat, were prepared. Cooked meat samples were individually vacuum-packaged in oxygen-impermeable vacuum bags and then cooked in-bag to an internal temperature of 75°C. After cooling to room temperature, the cooked meat was re-packaged in new oxygen-permeable bags and stored at 4°C for 7 days. Cooked ground chicken meats were analyzed for lipid and protein oxidation and volatiles at 0, 3, and 7 d of storage. The significant differences among the treatments were very clear in cooked meat samples: Thigh meat patties showed higher 2-thiobarbituric acid reactive substances (TBARS), total carbonyl, and volatiles content compared to the breast meat during storage. A combination of 200 ppm oregano oil with 10 ppm tannic acid showed the most significant effects (P < 0.05) on TBARS, total carbonyl, and off-odor volatile formation for both breast and thigh meats. Oregano oil (200 ppm) and 10 ppm tannic acid combination also showed positive effects on the sensory scores of chicken thigh meat. In conclusion, the combination of 200 ppm oregano oil and 10 ppm tannic acid could be a good replacement for the synthetic antioxidants in ground cooked chicken meat.
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