Abstract
In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered. All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was dissection obtained fresh chicken breast with skin from left half-carcass, which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with Salvia officinalis L. oil 2.0% v/w and A4 - vacuum-packaged experimental group with Rosmarinus officinalis L. essential oil 2.0% v/w. The sage and rosemary essential oils were applicate on surface chicken breasts and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4 ±0.5 °C. The value of thiobarbituric acid (TBA) expressed as amount of malondialdehyde (MDA) in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken breasts with sage and rosemary essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in breast muscle of broiler chickens was in samples of control group (0.396 mg.kg-1) compared to experimental groups A1 (0.060 mg.kg-1), A2 (0.052 mg.kg-1), A3 (0.042 mg.kg-1) and A4 (0.041 mg.kg-1) after 16-day of chilled storage. The results of experiment showed that the treatment of chicken breast with sage and rosemary essential oils had positive effect on the decrease of oxidative processes in breast muscles during chilling storage and use of plant essential oils is one of the possibilities increase shelf life of fresh chicken meat.
Highlights
Meat and meat products are essential components in the human diets and their consumption is affected by various factors, e.g. product characteristics, consumer and environment related (Jiménez-Colmenero et al, 2001)
In this study we aimed to investigate the combined effect of ethylenediaminetetraacetate (EDTA) and plant essential oils (Salvia officinalis L. and Rosmarinus officinalis L.) on the oxidative stability of fresh chicken breasts stored under vacuum packaging (VP), at 4 ±0.5 °C for a period of 16 days
Meat containing unsaturated fatty acids is very sensitive to lipid oxidation especially during storage, because polyunsaturated fatty acid esters are oxidized by molecular oxygen
Summary
Meat and meat products are essential components in the human diets and their consumption is affected by various factors, e.g. product characteristics, consumer and environment related (Jiménez-Colmenero et al, 2001). Chicken meat has many desirable nutritional characteristics such as a low lipid content and relatively high concentration of polyunsaturated fatty acids (PUFAs) which can be further increased by specific dietary strategies (Bourre, 2005). A high degree of polyunsaturation accelerates oxidative processes leading to deterioration in meat flavour, colour, texture and nutritional value (Mielnick et al, 2006). Lipid oxidation causes degradation of polyunsaturated fatty acids (PUFA) and generation of residual products, such as malondialdehyde (MDA) and lipid-derived volatiles leading to sensory and nutritional deterioration of meat (Kanner et al, 1991). The higher level of PUFAs in muscle membranes increases the susceptibility of oxidative deterioration of lipid (Engberg et al, 1996), which impairs the organoleptic characteristics and shortens the shelf-life of meat and meat products Oxidative reactions in foodstuffs are enhanced after cooking and refrigerated storage through the increase of their oxidative instability due to the degradation of natural antioxidants and the release of free fatty acids and iron from the haem molecule (Estévez and Cava, 2004; Kingston et al, 1998; Kristensen and Purslow, 2001).
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