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

Abstract Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1) control (no additive); (2) 100 ppm oregano essential oil (OE); (3) 150 ppm OE; (4) 300 ppm L-ascorbic acid (E-300); (5) 5 and 14 ppm butylatedhydroxyanisole (BHA/E-320) for both breast and thigh meat respectively, and 6) 150 ppm Sodium nitrite (E-250), were prepared using ground chicken meat. Generally, OE at level of 150 ppm was the most effective decreasing TBARS, and total carbonyl values compared to the other treatments. Furthermore, it showed better color values (L* and a*) in term of meat color stability. However, OE and E-250 also showed the highest significant values among the other treatments. Sensory evaluation results showed that adding OE at level of 150 ppm and 100 ppm were the best values maintaining meat storage stability. Therefore, it can be recommended that OE at level of 150 ppm could be an excellent replacement to the synthetic antioxidant in the future of uncured, natural fresh meat products, and raw meat prepared for processing.

本研究旨在评估约旦种植的叙利亚牛至（Origanum syriacum L.）精油，以及其他同类抗氧化剂对生鸡肉的硫代巴比妥酸反应物（thiobarbituric acid reactive substances, TBARS）、总羰基含量、色泽参数及感官属性的影响。实验共设置6组处理：(1) 对照组（无任何添加剂）；(2) 100 ppm牛至精油（oregano essential oil, OE）；(3) 150 ppm OE；(4) 300 ppm L-抗坏血酸（E-300）；(5) 分别针对胸肉与腿肉添加5 ppm与14 ppm的丁基羟基茴香醚（butylatedhydroxyanisole, BHA/E-320）；(6) 150 ppm亚硝酸钠（E-250），所有处理组均采用绞碎生鸡肉制备。总体而言，150 ppm剂量的OE在降低TBARS与总羰基含量方面效果优于其余所有处理组。此外，其在维持肉色稳定性方面表现出更优的L*与a*色泽参数。不过，OE与E-250同样在其余处理组中展现出最为显著的指标数值。感官评价结果显示，添加100 ppm与150 ppm OE的处理组在维持肉品贮藏稳定性方面表现最佳。综上，150 ppm剂量的OE可作为未腌制天然生鲜肉制品及待加工生肉产品中合成抗氧化剂的优良替代品，具备潜在应用价值。