Clove essential oil ( Syzygium aromaticum L.) as a natural preservative to improve the shelf‐life of chicken patties with different degrees of myopathy

Abstract

The objective of this study was to evaluate the protective effect of clove essential oil (Syzygium aromaticum L.) (CEO) as a natural antioxidant and possible substitute for the butylated synthetic additive hydroxytoluene in chicken patties with moderate and severe myopathies white striping and wooden breast. The patties were prepared and stored in a refrigerated and exposed to light for 10 days. The meat composition was analyzed and the microstructural properties, lipid oxidation, antioxidant activity ABTS and TPC, instrumental color, diameter reduction, cooking loss, and texture were evaluated. The myopathies did not promote changes in the microstructure of patties. The addition of CEO promoted an antioxidant effect in all treatments by reducing lipid oxidation. There were smaller cooking losses and diameter reduction in chicken patties with severe myopathy after 10 days. The use of CEO showed feasibility when using meat with myopathies in processed chicken patties as a potential substitute for synthetic compounds used in the industry to preserve chicken. Novelty impact statement The demand for fast growing broilers and high carcass yield has caused pathological irregularities in the superficial pectoral muscle known as myopathies (WS and WB), which can reducing the commercial value. The processing explored the use of CEO due to its high antioxidant and antimicrobial power in order to contribute to the preservation and increase of the shelf life of the processed, in addition to adding value to the chicken meat with different degrees of myopathies. The use of CEO feasibility showed when employing chicken meat with myopathies in processed chicken patties. In addition, it can be used as a potential substitute for synthetic compounds commonly used in the industry to preserve meat products.