Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties

This study was conducted to evaluate the effect of Origanum vulgare L. Hirtum essential oil on the oxidation stability of raw chicken meat. Oregano essential oil was applied in a different way, on the one hand in a feed for broiler chickens (E1) and on the other hand on a surface of chicken thighs (E2). Broiler chickens were fed during the experimental period in the all groups with commercial feed mixtures except the experimental group of E1 (with the addition of 0.05% oregano essential oil, 50 g EO per 100 g of the feed mixture). In E2 was application of oregano essential oil (0.5%) on surface of thighs 1 mL per 60 g of meat realized. The oxidative stability of the chicken meat was investigated in the same way, 8th days after vacuum-packed and stored at temperature 4 °C and 6, 9 and 12 months after vacuum-packed and storage at -18 °C. The samples of the E1 consisted of breast and thigh muscles with skin (150 g) and of the E2 thigh muscle with skin (60 g). The impact of oregano essential oil was measured by content of fat and peroxide value (PV). Fat content in both experiments was not affected by storage time and EO addition. Content of chicken meat fat in E1 in control group ranged between M = 9.64 – 12.95 g.100 g-1 and in experimental group contained similar amount of fat mean from M = 9.94 – 12.24 g.100 g-1; E2: in control group M = 7.01 – 7.73 g.100 g-1 and in experimental group M = 6.15 – 8.03 g.100 g-1. Measured peroxide values confirm that oregano essential oil has effect on broiler chicken meat oxidative stability, if applied to feed, manifested statistically significant differences between control and experimental group. The mean of peroxide value in control group of E1 was M = 0.58 –3.60 µmol O2.kg-1 and in experimental group was M = 1.06 – 2.11 µmol O2.kg-1. We found not statistically significant difference in peroxide values, if applied oregano essential oil to raw chicken meat. The results impact of oregano essential oil on chicken meat comparable to control group, but a tendency to improve oxidative stability was indicated.

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The effect of oregano essential oil on chicken meat lipid oxidation and peroxidation

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1690 ◽

2021 ◽

Vol 15 ◽

pp. 1056-1068

Author(s):

Mária Angelovičová ◽

Michal Angelovič ◽

Jozef Čapla ◽

Peter Zajác ◽

Petra Folvarčíková ◽

...

Keyword(s):

Essential Oil ◽

Oxidative Stability ◽

Acid Value ◽

Matter Content ◽

Chicken Meat ◽

Control Group ◽

Dry Matter Content ◽

High Concentration ◽

Oregano Essential Oil ◽

Significant Difference

The study aimed to investigate and evaluate the oxidative stability of chicken thighs with skin stored in freezing conditions due to the effect of oregano essential oil for various times. The results were compared with a control group without the use of oregano essential oil. Samples of chicken thighs with skin were obtained from an experiment performed on a poultry farm in a deep litter breeding system. The results obtained from the application of oregano essential oil to chicken thighs with skin did not show a statistically significant difference (p >0.05) in the dry matter content, fat content and acid value compared to the control group, where coccidiostats were used in starter and growth feed mixtures. A statistically significant difference was found in the peroxide value by applying oregano essential oil to chicken thighs with skin compared to a control group containing coccidiostats in starter and growth feed mixtures when stored for 1 day at room temperature (p £0.01) and 12 months in freezing conditions at -18 °C (p £0.05) and a statistically non-significant difference (p >0.05) when thighs with skin were stored for 6 and 9 months in -18 °C freezing conditions. In the conclusion, it was stated that maintaining the oxidative stability of chicken meat means knowing the factors that affect it and prepare the conditions for its maintenance. Chicken meat is generally susceptible to oxidative damage because it is characterized by a high concentration of polyunsaturated fatty acids. With a sufficient amount of effective antioxidants, chicken meat could be a homoeostatic system, but it remains limited or free of oxidized compounds and reactive components. These questions are the subject of further research in the field of oxidative stability of chicken meat.

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Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽

10.3390/foods10020392 ◽

2021 ◽

Vol 10 (2) ◽

pp. 392

Author(s):

Maria Papapostolou ◽

Fani T. Mantzouridou ◽

Maria Z. Tsimidou

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Olive Oil ◽

Population Control ◽

Microbiological Quality ◽

Table Olives ◽

Lemon Balm ◽

Oregano Essential Oil ◽

Microbiological Parameters ◽

Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

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Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽

10.3390/polym13050716 ◽

2021 ◽

Vol 13 (5) ◽

pp. 716

Author(s):

Milad Yaghoubi ◽

Ali Ayaseh ◽

Kazem Alirezalu ◽

Zabihollah Nemati ◽

Mirian Pateiro ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Thiobarbituric Acid ◽

Chicken Meat ◽

Refrigerated Storage ◽

Quality Properties ◽

Overall Acceptability ◽

Chitosan Coating ◽

The Impact ◽

Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

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Development of lemon basil essential oil as a natural chicken meat preservative

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/803/1/012028 ◽

2021 ◽

Vol 803 (1) ◽

pp. 012028

Author(s):

A Hamad ◽

A D Djalil ◽

D Y S Dewi ◽

D Hartanti

Keyword(s):

Essential Oil ◽

Chicken Meat

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