Antioxidant effect of oregano essential oil during various storage meat time of hybrid combination Ross 308
Keywords:oregano essential oil, antioxidant, chicken meat storage, oxidative stability, peroxide value
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.
Angelovič, M., Jablonický, J., Tkáč, Z., Angelovič, M. 2015. Oxidative Stability of Fatty Acid Alkyl Esters: a review. Potravinarstvo, vol. 9, no. 1, p. 417-426. https://doi.org/10.5219/500 DOI: https://doi.org/10.5219/500
IFRA. 2011. IFRA Analytical Method: Determination of the Peroxide Value. Available at: http://www.ifraorg.org/view_document.aspx?docId=22291
Bakkali, F., Averbeck, S., Averbeck, D., Idaomar, M. 2008. Biological effects of essential oils – A review science direct. Food and Chemical Toxicology, vol. 46, no. 2, p. 446-475. https://doi.org/10.1016/j.fct.2007.09.106 DOI: https://doi.org/10.1016/j.fct.2007.09.106
Bennett, L., Logan, A., Shiferaw-Terefe, N., Singh, T., Warner, R. 2014. Measuring the oxidation potential in foods. In Bartosz, G. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties, Boca Raton, FL: CRC Press, p. 47-78. ISBN-13: 978-1439882412.
Council directive 2007/43/EC of 28 June 2007 laying down minimum rules for protection of chickens kept for meat production.
Čuboň, J., Haščík, P., Eliman, I. O. E., Garlík, J., Kačániová, M., Mohamed, H. 2013. The influence of bee pollen on the meat chemical composition for broilers Ross 308 muscles. Journal of Microbiology, Biotechnology and Food Sciences, vol. 2, p. 1128-1137.
Dashti, N. G., Mirlohi, M., Dashti, M. G., Jafari, M., Esfahani, N. B. 2015. Antioxidant effect of Thyne essential oil on oxidative stability of chickens nuggets. International Journal of Food Engineering, vol. 1, no. 2, p. 115-120. https://doi.org/10.18178/ijfe.1.2.115-120 DOI: https://doi.org/10.18178/ijfe.1.2.115-120
Domínguez, R., Gómez, M., Fonseca, S., Lorenzo, J. M. 2014. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Science, vol. 97, no. 2, p. 223-230. https://doi.org/10.1016/j.meatsci.2014.01.023 DOI: https://doi.org/10.1016/j.meatsci.2014.01.023
Dzomba, P., Gwizangwe, I., Pedzisai, P., Togarepi, E. 2014. Quality, shelf-life and sensory analysis of beef meat treated with Cleome gynandra and Vigna unguiculata extracts. Chemical Engineering and Science, vol. 2, no. 3, p. 40-45. https://doi.org/10.12691/ces-2-3-1 DOI: https://doi.org/10.12691/ces-2-3-1
Estévez, M., Martínez, E., Yarwood, S. J., Dalby, M. J., Samitier, J. 2014. Adhesion and migration of cells responding to microtopography. Journal of Biomedical Materials Research Part A, vol., 103, no. 5, p. 1659-1668. https://doi.org/10.1002/jbm.a.35293 DOI: https://doi.org/10.1002/jbm.a.35293
Giannenas, I., Tzora, A., Bonos, E., Sarakatsianos, I., Karamoutsios, A., Anastasiou, I., Skoufos, I. 2016. Effects of dietary oregano essential oil, laurel essential oil and attapulgite on chemical composition, oxidative stability, fatty acid profile and mineral content of chicken breast and thigh meat. European Poultry Science, vol. 80 DOI: https://doi.org/10.1399/eps.2016.134
He, X., Liu, R., Nirasawa, S., Zheng, D., Liu, H. 2013 Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat. Journal of Food Engineering, vol. 115, no. 2, p. 245-250. https://doi.org/10.1016/j.jfoodeng.2012.10.023 DOI: https://doi.org/10.1016/j.jfoodeng.2012.10.023
Hwang, K. E., Kim, H. W., Choi, Y. S., Lee, S. Y., Yeo, E. J., Ham, Y. K., Choi, S. M., Lee, M. A., Kim, C. J. 2013. Evaluation of the antioxidant effect of ganghwayakssuk (Artemisia princeps Pamp.) extract alone and in combination with ascorbic acid in raw chicken patties. Poultry Science, vol. 92, no. 12, p. 3244-3250. https://doi.org/10.3382/ps.2013-03274 DOI: https://doi.org/10.3382/ps.2013-03274
Kumar, Y., Yadav, D. N., Ahmad, T., Narsaiah, K. 2015. Recent trends in the use of natural antioxidants for meat and meat products. Comprehensive Reviews, Food Science and Food Safety, vol. 14, no. 6, p. 796-812. https://doi.org/10.1111/1541-4337.12156 DOI: https://doi.org/10.1111/1541-4337.12156
Liptaiová, D., Angelovičová, M., Močár, K., Štofan, D. 2010. The effect of Cinnamon aetheroleum used per os on fat content in broilers meat. Potravinarstvo, vol. 4, no. 2, p. 45-49. https://doi.org/10.5219/51 DOI: https://doi.org/10.5219/51
Lorenzo, J. M., Franco, D. 2012. Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties. Meat Science, vol. 92, no. 4, p. 704-714. https://doi.org/10.1016/j.meatsci.2012.06.026 DOI: https://doi.org/10.1016/j.meatsci.2012.06.026
Marangoni, F., Corsello, G., Cricelli, C., Ferrara, N., Chiselli, A., Lucchin, L., Poli, A. 2015. Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an italian consensus document. Food and Nutrition Research, vol. 59, no. 1, https://doi.org/10.3402/fnr.v59.27606 DOI: https://doi.org/10.3402/fnr.v59.27606
Milićević, D., Vranić, D., Mašić, D., Parunović, N., Trbović, D., Nedeljković-Trailović, J., Petrović, Z. 2014. The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors. Lipids in Health and Disease, vol. 13, no. 1, p. 1-11. https://doi.org/10.1186/1476-511X-13-42 DOI: https://doi.org/10.1186/1476-511X-13-42
Min, D. B., Ellefson, W. C. 2010. Fat analysis. In Food analysis, p.117-134. Boston : Springer, ISBN 978-1-4419-1478-1. DOI: https://doi.org/10.1007/978-1-4419-1478-1_8
Pirigharnaei, M., Zare, S., Heidary, R., Khara, J., Emamali-Sabzi, R., Kheiry, F. 2011. The essential oils compositions of Iranian Oregano (Origanum vulgare L.) populations in field and provenance from Piranshahr district, West Azarbaijan province, Iran. Avicenna Journal of Phytomedicine, vol. 1, no. 2, p. 106-114. https://doi.org/10.22038/ajp.2011.129
Qi, S., Hua, H., Huang, J., Wang, Q., Wei, Q. 2015. Lychee (Litchi chinensis Sonn.) seed water extract as potential antioxidant and anti-obese natural additive in meat products. Food Control, vol. 50, p. 195-201. https://doi.org/10.1016/j.foodcont.2014.08.047 DOI: https://doi.org/10.1016/j.foodcont.2014.08.047
Sharma, H., Giriprasad, R., Goswami, M. 2013. Animal fat-processing and its quality control. Journal of Food Processing and Technology, vol. 4, no. 8, 252 p. https://doi.org/10.4172/2157-7110.1000252 DOI: https://doi.org/10.4172/2157-7110.1000252
Singh, P., Sahoo, J., Chatli, M. K., Biswas, A. K. 2014. Shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste as natural preservatives at refrigerated storage (4 ±1°C). International Food Research Journal, vol. 21, no. 4, p. 1363-1373.
Soyer, A., Özalp, B., Dalmıs, Ü., Bilgin V. 2010. Effects of freezing temperature and duration of frozen storage on lipid and protein oxidationn in chicken meat. Food Chemistry. vol. 120, no. 4, p. 1025-1030. https://doi.org/10.1016/j.foodchem.2009.11.042 DOI: https://doi.org/10.1016/j.foodchem.2009.11.042
Teets, A. S., Were, L. M. 2008. Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder. Meat Science. vol. 80, no. 4, p. 1326-1332. https://doi.org/10.1016/j.meatsci.2008.06.010 DOI: https://doi.org/10.1016/j.meatsci.2008.06.010
Xia, X., Kong, B., Liu, J., Diao, X., Liu Q. 2012. Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. Lwt- Food Science and Technology, vol. 46, no. 1, p. 280-286. https://doi.org/10.1016/j.lwt.2011.09.018 DOI: https://doi.org/10.1016/j.lwt.2011.09.018
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).