Abstract
Preservative effect of oregano essential oil (OE) and rosemary extract (RE) on ground chicken meat stored at different refrigeration time had been evaluated. Six treatments were prepared: T1) Control (No additives); T2) Combination (CM1) of 100 ppm OE and 300 ppm RE; T3) CM2: 100 ppm OE + 350 ppm RE; T4) CM3: 150 ppm OE + 300 ppm RE; T5) CM4: 150 ppm OE + 350 ppm RE; T6) 14 ppm of butylated hydroxyanisole (BHA). Meat patties were individually packaged in oxygen-permeable bags stored at 4 °C, and analyzed for lipid and protein oxidation, and CIE color values at 0, 4, and 7 days. Individual cooked thigh meats were used to evaluate different sensory attributes. All additives showed significant (P < 0.05) antioxidant effect delaying lipid and protein oxidation after day 4 comparing to the control treatment samples. However, the highest significant (P < 0.05) effect among all treatments was by CM4. The CM4 was the highest stabilizing raw meat color, and preventing meat discoloration. In addition, it showed (CM4) highest overall acceptability scores values regarding sensory evaluation. Based on current results, both OE and RE had a potential antioxidant activity; however, this could be stronger if used together.
Highlights
In food safety and preservation sector it becomes highly recommended to avoid using synthetic antioxidant (Taghvaei & Jafari, 2015; Pereira et al, 2017; Fruet et al, 2020)
Both RE and OE have no significant effect on the ultimate pH of raw meat, and cooking loss %, as it reported in previous studies (Al-Hijazeen & Al-Rawashdeh, 2019; Al-Hijazeen, 2019)
This enhance the univariate analysis between treatments especially lipid and protein oxidation measurements
Summary
In food safety and preservation sector it becomes highly recommended to avoid using synthetic antioxidant (Taghvaei & Jafari, 2015; Pereira et al, 2017; Fruet et al, 2020). Several commercial meat preservatives used in the meat industry such as sodium nitrite/nitrate, and potassium nitrite which consider very essential to maintain their color and flavor (Al-Shuibi & Al-Abdullah, 2002; Decker et al, 2010) Using these additives frequently in human food may cause possible carcinogenic and toxicological effect (Altmann et al, 1986; Kahl & Kappus, 1993; Kumar et al, 2015; Fruet et al, 2020). These medical plants extracts were evaluated directly through meat surface as (Velasco & Williams, 2011; Kumar et al, 2015; Zhai et al, 2018), mixing in ground meat (Ahn et al, 2007; Al-Hijazeen, 2014; Al-Hijazeen et al, 2016a, b; Zahid et al, 2018; Manessis et al, 2020), indirectly in the animal feed (Botsoglou et al, 2003; Ri et al, 2017; Sierżant et al, 2018; Cázares-Gallegos et al, 2019), and it mostly showed positive effect enhancing meat quality and extended their shelf-life
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