Abstract
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.
Highlights
Poultry meat is among the most popular meats in the world because of its low price, short production time, and ease of preparation [1]
The objective of this study was to investigate the effect of different levels of oregano essential oil on major meat quality parameters, including oxidative stability and color of raw and cooked ground chicken breast meat
Thiobarbituric acid-reactive substances (TBARS) values increased more in the cooked meat compared to the raw meat during storage
Summary
Poultry meat is among the most popular meats in the world because of its low price, short production time, and ease of preparation [1]. Chicken meat contains high levels of polyunsaturated fatty acids, which make it susceptible to oxidative deterioration during storage [2] Both raw and cooked poultry meats can be oxidized, but cooked meat is more susceptible to oxidative changes than raw meat [3,4]. Lipid oxidation produces many volatile compounds responsible for off-flavor and rancidity in meat [5] Other quality characteristics such as color and texture of meat can be influenced by the oxidation of meat [6,7]. Several synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate (PG) have been used widely in the food industry to prevent the deteriorative changes. The use of synthetic antioxidants is discouraged due to consumer concerns about their negative effects on human health
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