Abstract
ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage. In addition, cooked meat thigh patties were evaluated for cooking loss and sensory attributes. All additives were showed significant lipid and protein antioxidant effects (p 0.05) by the treatments. The best sensory attribute scores were obtained with OEat 150 ppm and E-250 treatments. L-ascorbic acid and BHA also showed significant effect (p<0.05) on both lipid and protein oxidation values, and sensory attributes. Based on the results study, it concluded that OEat 150 ppm may be used in replacement of synthetic antioxidants to improve the storage stability of chicken meat.
Highlights
Synthetic antioxidants, such as butylatedhydroxyanisole (BHA), butylatedhydroxytoluene (BHT) and tertiary butyl-hydroquinone (TBHQ) were widely used in several countries such as United States of America (USA) as an effective antioxidant in poultry meat products (US-FDA, 2016a)
Thiobarbituric acid-reactive substances (TBARS) values results are higher in cooked than in raw chicken meat samples (Al-Hijazeen et al, 2016a and b; Ahn et al, 2009). This due to the higher oxidation rate of cooked meat, in which antioxidant enzymes are denatured, ion is released from the intracellular compartment and the phospholipid bilayer of the cell membrane is damaged, allowing oxygen and catalysts to enter the cell during cooking and storage (Ahn & Lee, 2002)
On the other hand, evaluating additive-treated thigh samples, the TBARS level of samples treated with OE at 100 ppm were significantly higher than those treated with OE at 150 ppm, BHA, E-300, and E-250 on day 4 and a wide variation was observed on day 7 of storage
Summary
Synthetic antioxidants, such as butylatedhydroxyanisole (BHA), butylatedhydroxytoluene (BHT) and tertiary butyl-hydroquinone (TBHQ) were widely used in several countries such as United States of America (USA) as an effective antioxidant in poultry meat products (US-FDA, 2016a). In the Middle East, countries such as Jordan, which follow the European Commission regulations (Codex Alimentarius) have limitations on the use of synthetic antioxidants (SA) in their food (JSMO, 2016). In addition to SA, sodium nitrite (E-250) has been used as meat preservative and curing ingredient to improve meat storage stability (AlShuibi & Al-Abdullah, 2002). Meat processing companies extensively usedE-250 as a curing agent, as labeled in their food products. E-250 is a very important meat additive as it improves cooked-meat color, flavor, and storage stability
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