Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat

ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage. In addition, cooked meat thigh patties were evaluated for cooking loss and sensory attributes. All additives were showed significant lipid and protein antioxidant effects (p<0.05) compared with the control treatment during storage, with the strongest effects obtained with OEat 150 ppm and E-250. Cooking loss was not influenced (p>0.05) by the treatments. The best sensory attribute scores were obtained with OEat 150 ppm and E-250 treatments. L-ascorbic acid and BHA also showed significant effect (p<0.05) on both lipid and protein oxidation values, and sensory attributes. Based on the results study, it concluded that OEat 150 ppm may be used in replacement of synthetic antioxidants to improve the storage stability of chicken meat.

摘要 本研究对比了添加叙利亚牛至（Origanum syriacum L.）精油（OE）对熟鸡肉的脂质氧化、蛋白质氧化及感官属性的影响，并与合成商用肉类防腐剂的效果进行了比较。实验采用去骨去皮的鸡胸肉与鸡腿肉糜，设置6组处理：（T1）对照组（未添加肉类防腐剂）；（T2）添加100ppm OE；（T3）添加150ppm OE；（T4）添加300ppm L-抗坏血酸（E-300）；（T5）分别在鸡胸肉与鸡腿肉中添加5ppm、14ppm丁基羟基茴香醚（BHA/E-320）；（T6）添加150ppm亚硝酸钠（E-250）。将肉样品进行蒸煮后，分别于贮藏第0、4、7天检测其脂质氧化水平（TBARS值）与蛋白质氧化水平（羰基含量）。此外，还对熟制鸡腿肉饼的蒸煮损失与感官属性进行了评价。相较于对照组，所有添加剂在贮藏期间均表现出显著的脂质与蛋白质抗氧化作用（p<0.05），其中以150ppm OE与E-250的抗氧化效果最强。各处理组对蒸煮损失无显著影响（p>0.05）。150ppm OE与E-250处理组获得了最优的感官评分。L-抗坏血酸与BHA同样对脂质与蛋白质氧化指标及感官属性具有显著改善作用（p<0.05）。基于本研究结果，可得出结论：150ppm的OE可替代合成抗氧化剂，以提升鸡肉的贮藏稳定性。