Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties

Abstract

Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1) control (no additive); (2) 100 ppm oregano essential oil (DE); (3) 150 ppm DE; (4) 300 ppm L-ascorbic acid (E-300); (5) 5 and 14 ppm butylatedhydroxyanisole (BHA/E-320) for both breast and thigh meat respectively, and 6) 150 ppm Sodium nitrite (E-250), were prepared using ground chicken meat. Generally, DE at level of 150 ppm was the most effective decreasing TBARS, and total carbonyl values compared to the other treatments. Furthermore, it showed better color values (L* and a*) in term of meat color stability. However, DE and E-250 also showed the highest significant values among the other treatments. Sensory evaluation results showed that adding DE at level of 150 ppm and 100 ppm were the best values maintaining meat storage stability. Therefore, it can be recommended that DE at level of 150 ppm could be an excellent replacement to the synthetic antioxidant in the future of uncured, natural fresh meat products, and raw meat prepared for processing.

Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

“…The result of the a-value of the beef samples in this study are shown in Table 3, with the value progressively decreasing across the days of storage within the treatments. This is in agreement with other studies who have reported remarkable decrease in redness intensity of meat samples (beef, mutton, and chicken) treated with essential oil during cold storage period [28, 30, 31]. At day 0, meat sample treated with 6% sweet basil EO had the highest redness values (19.18), followed by sample containing 4% (18.71) and 2 (18.45) sweet basil EO and least in control (17.89).…”

New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

“…Oregano essential oil significantly reduced ( p <0.05) lipid and protein oxidation, and improved color stability of raw and cooked ground chicken breast meat, showing the strongest effect for all parameters at 400 ppm . A similar study has been conducted with O. syriacum L. EO showing 150 ppm as effective dose to delay lipid and protein oxidation . The effects of homogenization of oregano, sage and rosemary EOs with minced beef (2 % w/w) with respect to lipid oxidation and color properties during refrigerated storage were evaluated by Unal and coworkers .…”

“…[319] A similar study has been conducted with O. syriacum L. EO showing 150 ppm as effective dose to delay lipid and protein oxidation. [320] The effects of homogenization of oregano, sage and rosemary EOs with minced beef (2 % w/w) with respect to lipid oxidation and color properties during refrigerated storage were evaluated by Unal and coworkers. [321] Thyme and especially oregano EOs show capacity of suppress biogenic amines formation in refrigerated vacuum packed fillets of carp prolonging their shelflife up to five times than suggested by the manufacturers.…”

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

“…However, researchers still need to investigate their effective level, how it interact in meat system. Rosemary extract and (OE) is one of the most popular natural additives have been tested in different food recently (Liu et al, 2009;Haile, 2015;Pereira et al, 2017;Al-Hijazeen, 2018). These medical plants extracts were evaluated directly through meat surface as (Velasco & Williams, 2011;Kumar et al, 2015;Zhai et al, 2018), mixing in ground meat (Ahn et al, 2007;Al-Hijazeen, 2014;Al-Hijazeen et al, 2016a, b;Zahid et al, 2018;Manessis et al, 2020), indirectly in the animal feed (Botsoglou et al, 2003;Ri et al, 2017;Sierżant et al, 2018;Cázares-Gallegos et al, 2019), and it mostly showed positive effect enhancing meat quality and extended their shelf-life.…”

“…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).…”