Essential oil and supercritical extracts of winter savory (Satureja montana L.) as antioxidants in precooked pork chops during chilled storage

Abstract

The effects of winter savory essential oil (EO) and supercritical extracts (first extract 100 bar, 40 °C – SF1, second extract 300 bar, 40 °C – SF2) on oxidative stability of precooked and cold-stored (at 4 °C for 6 days) pork chops were analyzed. Winter savory showed a significant protective effect towards lipid oxidation which occurs during the cooking process. EO and SF1 showed almost the same potential of lipid oxidation inhibition throughout the whole storage period, being higher comparing to SF2. At the end of storage period the TBARS values were 2.42, 1.66, 1.48, 2.06 mg MDA/kg for control, EO, SF1 and SF2, respectively. Also, EO and SF1 showed better antioxidant potential against protein oxidation comparing to SF2. The lowest colour change at the end of storage was determined for SF1 sample. Samples EO and SF1 had better scores for sensory rancidity; where EO had more pronounced odour and flavour of winter savory and SF1 had lower impact in changing dominant aroma, but preserved aroma of cooked meat. Hence, extracts obtained by supercritical fluid extraction, as natural and environmentally friendly technology, could be used to prolong shelf-life of precooked pork.