The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality

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.

本研究评估了牛至精油（oregano essential oil, OE）与迷迭香提取物（rosemary extract, RE）对不同冷藏时长下绞碎鸡肉的保鲜效果。共设置6组处理方案：T1为对照组（无添加剂）；T2为100 ppm OE与300 ppm RE的复配组合（CM1）；T3为100 ppm OE + 350 ppm RE的复配组合（CM2）；T4为150 ppm OE + 300 ppm RE的复配组合（CM3）；T5为150 ppm OE + 350 ppm RE的复配组合（CM4）；T6为14 ppm的丁基羟基茴香醚（butylated hydroxyanisole, BHA）。将鸡肉饼单独封装于透氧袋中，置于4℃条件下冷藏储存，分别于第0、4、7天检测样品的脂质与蛋白质氧化程度及CIE色度值（CIE color values）。另取单独烹制的鸡腿肉样品，对其各项感官属性进行评价。与对照组样品相比，所有添加剂组在贮藏第4天后均表现出显著（P < 0.05）的抗氧化效果，可延缓脂质与蛋白质氧化。其中，CM4组的抗氧化效果最为显著（P < 0.05）。此外，CM4组对生肉色泽的稳定效果最优，可有效防止肉类变色；同时在感官评价中，其综合接受度评分也最高。本研究结果表明，牛至精油与迷迭香提取物均具备潜在抗氧化活性，且二者复配使用时抗氧化效果更强。