The use of natural antioxidants (oregano and sage) to reduce hexanal production in precooked chicken during chill storage

Abstract

Background: The properties of plants with food preservation potential are well known since the antiquity. In recent years, the use of herbs and spices to improve the sensory characteristics and to extend the shelf-life of foods has been growing. Objectives: To compare oregano (Origanum vulgare L.) and sage (Salvia officinalis L.) as a natural antioxidant in balls of chicken breast and added 0.50% salt. Methods: Samples of chicken meatballs were pre-cooked for 8 minutes in a water bath at 80º C, and packaged in polyethylene bags with three layers, specific for vacuum cooking and high temperatures. The samples were separated into three groups: control (just salt), 0.10% oregano (dry plant) and sage 0.10% (dry plant), stored at -20º C for 144 hours. The tests to verify the formation of hexanal in samples were performed in the period of 0, 48, 96 and 144 hours of refrigerated storage. The determination of hexanal, extracted by micro-extraction (headspace solid phase micro-extraction - HS-SPME), was used as an indicator of the lipid oxidation of the samples. The analysis was conducted by a gas chromatograph coupled with a mass detector (GC-MS). The method was evaluated according to the validation parameters such as linearity, repeatability and detection limit. The extraction was conducted at 70º C using a fiber (DVD / CAR / PDMS) exposed for 20 minutes in the headspace after 5 minutes of equilibrium between the sample and the headspace. Results: Samples added 0.10% oregano or sage had effective protection in the development of hexanal, compared to control samples. The development of hexanal was significantly higher in the control samples, 34 μg of hexanal/100 g of sample at the beginning and 280 µg/100 g sample at the end of refrigerated storage. Conclusion: Herbs were effective in controlling the development of hexanal. However, the oregano was more effective than sage in preventing the formation of hexanal in chicken meatballs pre-cooked. The level of hexanal in herbs at the end of the storage period was 5 μg hexanal/100 g sample for oregano and 23 µg hexanal/100 g sample for sage.

Effect of Different Genotypes and Harvest Times of Sage (Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat

“…From Table A2 , it is seen that both PV and TBARS were reduced by the addition of any of the 15 samples of sage extract after 0, 7, and 14 days of storage, though to a varying degree. The reductions were to be expected, because sage has previously been proven to be an efficient inhibitor of lipid oxidation in meat and poultry [ 14 , 15 , 16 , 52 , 53 , 54 ]. The statistical analysis of the present results also showed an effect of storage time ( p ≤ 0.05), lipid oxidation, unsurprisingly, increasing with increasing storage time ( Table A2 ).…”

“…In another study, the effect of addition of 0.10% sage (dry plant) to cooked chicken breast meatballs was investigated. Lipid oxidation was measured as headspace hexanal after up to 144 h (six days) of frozen storage (−20 °C) [ 15 ]. Sage was found to be effective in reducing the amount of headspace hexanal [ 15 ], which is an important secondary lipid oxidation product [ 55 ] and, therefore, a measure of the extent of lipid oxidation.…”

“…Labiatae) contains numerous phenolic compounds in the form of phenolic diterpenes (e.g., rosmanol, epirosmanol, isorosmanol, rosmadial, carnosic acid, and carnosol), phenolic acids (e.g., rosmarinic acid and simple phenolic acids) [ 8 ], and flavonoids and flavonoid-like compounds (e.g., luteolin 7- O -glucoside apigenin, hispidulin, and cirsimaritin) [ 13 ], all of which display antioxidant capacity [ 8 ]. For this reason, sage has regularly been employed as an antioxidant in meat and poultry products for several years [ 14 , 15 , 16 , 17 , 18 , 19 ].…”

Effect of Hop β-Acids Extract Supplementation on the Volatile Compound Profile of Roasted Chicken Meat

“…The highest value of total area (6.13 × 10 8 ) was obtained in experiment 12, with 45 min of extraction at 80 °C; followed by experiment 4 (4.15 × 10 8 ), with 60 min of extraction at 75 °C. In general, an increase in the total area of the chromatograms was related to the increase in the extraction temperatures, which can be explained by the disruption of the interactions between the proteins of the meat and its volatile compounds promoted by the elevated temperatures [19].…”