The Effect of Oregano Oil and Tannic Acid Combinations on the Quality and Sensory Characteristics of Cooked Chicken Meat (original) (raw)
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The objective of this study was to investigate the effect of different levels of oregano essential oil on important meat quality parameters, including oxidative storage stability, of ground chicken meat. Five different treatments including 1) control (none added), 2) 100 ppm oregano essential oil, 3) 300 oregano essential oil, 4) 400 ppm oregano essential oil, and 5) 5 ppm butylatedhydroxyanisole (BHA) were added to ground boneless, skinless 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 at 4 ℃ cooler for up to 7 days. For cooked meat study, the raw meat samples were packaged in oxygen impermeable vacuum bags and then cooked in-bag to the internal temperature of 75 °C. After cooling to room temperature, the cooked meat was transferred to a new oxygen-permeable bag and stored at 4 o C for up to 7 days. Both raw and cooked meats were analyzed for lipid and protein oxidation, color at 0, 3, and 7 days of storage. Volatiles profile of cooked meat was reported during storage time. Oregano essential oil treatments significantly reduced (p < 0.05) lipid oxidation, protein oxidation, and improved color stability of raw meat. However, oregano oil at 400 ppm showed the highest effect for all these parameters. No significant difference (P > 0.05) was seen on the a*-value of meat during storage. Cooked meat showed similar results to raw meat when oregano oil was added. Hexanal was the major aldehyde which decreased significantly (P < 0.05) by oregano oil treatment in cooked meat. The significant differences in the aldehydes formation among the treatments were clearer in cooked meat than in raw meat. Overall, oregano essential oil at level between 100-300 ppm could be a good meat preservative that can replace the synthetic antioxidant, BHA.
A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meat. 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 the raw meat study, samples were individually packaged in oxygen-permeable bags and stored in a cold room (4 ℃) for 7 days. For the cooked meat study, the raw meat samples were vacuumpackaged 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 o 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 detected, 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 potential replacement for the synthetic antioxidants in chicken meat.
Antioxidants (Basel, Switzerland), 2016
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 ...
Antioxidative effect of oregano supplemented to broilers on oxidative stability of poultry meat
Slov Vet Res Ljubljana …, 2008
Effect of oil extract of oregano supplemented in diet, on growth and oxidative stability of poultry meat was studied. Broiler chickens fed with addition of oregano achieved higher weight (2563 ± 140 g) in comparison with control group (2462 ± 195 g). Oxidative processes were investigated as changes of malondialdehyde content in breast and thigh meat after 0, 3, 6, and 12 months of storage at-21 °C. Partition of defrost samples was stored at chilling conditions (4 °C) during 12 hours, ground and thermally treated at 80 °C during 15 minutes, to observe antioxidative effect of added oregano oil in poultry meat after thermal treatment. Results showed that oregano essential oil was more effective in delaying lipid oxidation compared to the control diet at all time points. Thigh meat was more susceptible to lipid oxidation compared to breast meat (P < 0.05). Same effects of oregano extract were observed in meat after warm heating (P < 0.05).
Ciência Animal Brasileira, 2018
This study evaluated the functional effects of two chemotypes of oregano essential oil (OEO): Lippia Origanoides (LO) and a comercial product Synergy Essence (SE). Broilers were randomly assigned to one of eight dietary treatments: 1) Basal diet (BD); 2) BD+ antibiotic growth promoters (AGP) (bacitracin 50g/ton); 3) BD+LO125 (125g/ton); 4) BD+LO250 (250g/ton); 5) BD+LO500 (500g/ton); 6) BD+SE125 (125g/ton); 7) BD+SE250 (250g/ton); 8) BD+SE500 (500g/ton). At the time of slaughter (42 d), five birds per treatment were slaughtered. A portion of the breast was minced and stored at -4 ºC for 3, 6, and 9 days. Lipid peroxidation was determined by measuring of malondialdehyde (MDA), data were analyzed as a completely randomized design with a factorial arrangement of treatments (8x4). Broilers fed SE250 had greater average daily gain (ADG) compared to broilers fed BD (P<0.05). Broilers fed LO500 had greater (P<0.05) organic matter digestibility than the ones fed BD. As days of storage...
Study of the effect of treatment with aqueous extracts by oregano and wild basil on raw poultry meat
BIO Web of Conferences
The effect of treatment with aqueous antioxidant extracts of oregano (Origanum vulgare L.) and wild basil (Clinopodium vulgare L.) in refrigerated storage of raw poultry meat was studied. Physicochemical analyzes of meat samples were performed - total protein, ash, fat, dry matter, cooking loss and pH value in dynamics. The content of malondialdehyde (MDA) and the protein profile were determined. The microorganisms’ growth rate in meat during storage at 4°C for a period of 14 d was monitored. After the 7th d, the total number of mesophilic microorganisms in the meat samples increased to 7.00 log cfu/g, which is indicative of decay. A significant increase in pH value was observed after 14 d of storage, but there were no significant changes in total protein content and protein profile. In all meat samples, the amounts of MDA on days 7 and 14 were significantly below the thresholds indicated in the literature. Experimental groups treated with extracts showed lower values for MDA conten...
The effect of oregano essential oil on microbial load and sensory attributes of dried meat
Journal of the Science of Food and Agriculture, 2016
BACKGROUND: Microbial load can be controlled using either synthetic or natural preservatives. Particular interest has been focused on the potential application of plant essential oils as safer additives for meat. However, there is no published research on the use of essential oils during the meat drying process. This study was focused on enhancing the meat drying process by using oregano essential oil (OEO) to inhibit the growth of bacteria and thus obtain a value-added dried meat product. The sensory response from assessors is presented. RESULTS: It was found that the application of OEO in meat was effective in inhibiting Salmonella enteritidis and Escherichia coli. After 6 h of drying at 55 ∘ C, 2 mL (0.038 mL L −1 air) and 1.5 mL (0.028 mL L −1 air) of OEO were considered as the minimal inhibitory concentrations (MICs) against S. enteritidis and E. coli respectively. Samples treated with 0.75 mL of OEO were more attractive for consumption compared with the control; at a higher concentration of OEO, the sensory quality of the food was affected. CONCLUSION: A value-added dried meat product obtained by using OEO to enhance food safety received an acceptable sensory response from consumers.
The effects of dietary oregano oil supplementation on pig meat characteristics
Meat Science, 2010
The effects of different concentrations of dietary oregano essential oil supplementation on finishing pig meat characteristics were investigated in the present study. Thirty-two barrows and thirty-two gilts were divided into four equal groups. During the experimental period, which started when the animals were 5 months old and finished after 35 days, the first group was fed the control diet (group C), whereas the other three groups consumed the same diet, with the only difference that the feed was supplemented with oregano essential oil at concentrations of 0.25, 0.5 and 1 ml/kg of fed diet (groups OR1, OR2 and OR3, respectively). At the end of the experiment, pigs were fasted for 12 h, weighed and slaughtered. After overnight chilling, a 50 cm loin section was removed from the half of the carcasses (8 pigs per nutritional treatment; 4 barrows and 4 gilts) and transported to laboratory for further examination.
Journal of Food Science, 2010
ABSTRACT: The study reports whether or not oregano oil can reduce lipid oxidation and evaluate palatability variations in beef longissimus dorsi and semimembranosus muscles from various age animals (approximately 18 mo; 18 M, 30 to 60 mo; 30 M, and >60 mo; 60 M). Six muscles of each age group were halved and enhanced with a control brine containing no antioxidants (CN) or a brine containing oregano oil (OR), cut into steaks, and stored in modified atmosphere packaging for 0, 4, 7, and 11 d. Each sampling day, surface color (Minolta L*, a*, b*), lipid oxidation (TBARS), cook yield, sensory analysis, and Warner–Bratzler shear force (WBSF) were measured. OR enhancement decreased TBARS values and slowed the rate of decline in a* values (P < 0.05), but had no effect on WBSF, or sensory tenderness and juiciness scores (P > 0.05) compared to CN steaks. OR steaks had less rancidity detection, more off-flavor, lower overall acceptability in sensory analysis (P < 0.05). This indicated oregano oil can effectively reduce lipid oxidation and extend shelf-life of meat products, but further investigation would be needed to avoid off-flavor and acceptability of product quality.Practical Application: Decreases in meat consumption have led the meat industry to become more innovative in product development. Reducing lipid oxidation is a viable method to reduce rancidity, and improving product acceptability. Our research indicated that although oregano oil did reduce lipid oxidation, the adverse effects of flavor were too great, and thus would not be tolerable in fresh meat products at this concentration. However, there is potential to use oregano oil at lower concentrations and in a variety of processed products which could be beneficial to further the use of natural antioxidants.