Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment

Authors

  • Adriana Pavelková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda A. Hlinku 2, 949 76 Nitra
  • Marek Bobko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda A. Hlinku 2, 949 76 Nitra
  • Peter Haščí­k Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Trieda A. Hlinku 2, 949 76 Nitra
  • Jana Tkáčová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/622

Keywords:

oxidative stability, chicken breast, essential oil, sage, rosemary

Abstract

In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered.  All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was dissection obtained fresh chicken breast with skin from left half-carcass, which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with Salvia officinalis Loil 2.0% v/w and A4 - vacuum-packaged experimental group with Rosmarinus officinalis Lessential oil 2.0% v/w. The sage and rosemary essential oils were applicate on surface chicken breasts and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4  ±0.5 °C. The value of thiobarbituric acid (TBA) expressed as amount of malondialdehyde (MDA) in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken breasts with sage and rosemary essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in breast muscle of broiler chickens was in samples of control group (0.396 mg.kg-1) compared to experimental groups A1 (0.060 mg.kg-1), A2 (0.052 mg.kg-1), A3 (0.042 mg.kg-1) and A4 (0.041 mg.kg-1) after 16-day of chilled storage. The results of experiment showed that the treatment of chicken breast with sage and rosemary essential oils had positive effect on the decrease of oxidative processes in breast muscles during chilling storage and use of plant essential oils is one of the possibilities increase shelf life of fresh chicken meat.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Ahn, J., Grün, I. U., Fernando, L. N. 2002. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. Journal of Food Science, vol. 67, no. 4, p. 1364-1369. https://doi.org/10.1111/j.1365-2621.2002.tb10290.x DOI: https://doi.org/10.1111/j.1365-2621.2002.tb10290.x

Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F., Jahurul, M.H.A., Ghafoor, K., Norulaini, N.A.N., Omar, A.K.M. 2013. Techniques for extraction of bioactive compounds from plant materials: A review. Journal of Food Engineering, vol. 117, no. 4, p. 426-436. https://doi.org/10.1016/j.jfoodeng.2013.01.014 DOI: https://doi.org/10.1016/j.jfoodeng.2013.01.014

Bobko, M., Haščík, P., Bobková, A., Pavelková, A., Tkáčová, J., Trembecká, L. 2015b. Lipid oxidation in chicken meat after application of bee pollen extract, propolis extract and probiotic in their diets. Potravinarstvo, vol. 9, no. 1, p. 342-346. https://doi.org/10.5219/495 DOI: https://doi.org/10.5219/495

Bobko, M., Kročko, M., Haščík, P., Bobková, A. 2015a. Oxidative stability of chicken meat after propolis extract application in their diets. Potravinarstvo, vol. 9, no. 1, p. 48-52. https://doi.org/10.5219/427 DOI: https://doi.org/10.5219/427

Botsoglou, N. A., Govaris, A., Giannenas, I., Botsoglou, E., Papapageorgiou, G. 2007. The incorporation of dehydrated rosemary leaves in therations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat. International Journal of Food Science and Technology, vol. 58, no. 4, p. 312-320. https://doi.org/10.1080/09637480701228583 DOI: https://doi.org/10.1080/09637480701228583

Bourre, J. M. 2005. Where to find omega-3-fatty acids and how feeding animals with diet enriched in omega-3-fatty acids to increase nutritional value derived products for human: what is actually useful? Journal of Nutrition, Health and Aging, vol. 9, no. 4, p. 232-242.

Brewer, M. S. 2011. Natural antioxidants: Sources, compounds, mechanisms of action, and potential applications. Comprehensive Reviews in Food Science and Food Safety, vol. 10, no. 4, p. 221-247. https://doi.org/10.1111/j.1541-4337.2011.00156.x DOI: https://doi.org/10.1111/j.1541-4337.2011.00156.x

Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology, vol. 94, no. 3, 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022 DOI: https://doi.org/10.1016/j.ijfoodmicro.2004.03.022

Dorman, H. J. D., Peltoketo, A., Hiltunen, R., Tikkanen, M. J. 2003. Characterisation of the antioxidant properties of deodourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry, vol. 83, no. 2, p. 255-262. https://doi.org/10.1016/s0308-8146(03)00088-8 DOI: https://doi.org/10.1016/S0308-8146(03)00088-8

Economou, K. D., Oreopoulou, V., Thomopouls, C. D. 1991. Antioxidant properties of some plant extract of the labiatae family. JOACS, vol. 68, no. 2, p. 109-113. DOI: https://doi.org/10.1007/BF02662329

Engberg, R. M., Lauridsen, C., Jensen, S. K., Jakobsen, K. 1996. Inclusion of oxidised vegetable oil in broiler diets. Its influence on nutrient balance and on antioxidative status of broilers. Poultry Science, vol. 75, no. 8, p. 1003-1011. https://doi.org/10.3382/ps.0751003 DOI: https://doi.org/10.3382/ps.0751003

Estévez, M., Cava, R. 2004. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté. Meat Science, vol. 68, no. 4, p. 551-558. https://doi.org/10.1016/j.meatsci.2004.05.007 DOI: https://doi.org/10.1016/j.meatsci.2004.05.007

Estévez, M., Cava, R. 2006. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters. Meat Science, vol. 72, no. 2, p. 348-355. https://doi.org/10.1016/j.meatsci.2005.08.005 DOI: https://doi.org/10.1016/j.meatsci.2005.08.005

Estévez, M., Ramírez, R., Ventanas, S., Cava, R. 2007. Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté. LWT, vol. 40, no. 1, p. 58-65. https://doi.org/10.1016/j.lwt.2005.07.010 DOI: https://doi.org/10.1016/j.lwt.2005.07.010

Fasseas, M. K., Mountzouris, K. C., Tarantilis, P. A., Polissiou, M., Zervas, G. 2007. Antioxidant activity in meat treated with oregano and sage essential oils. Food Chemistry, vol. 106, no. 3, p. 1188-1194. https://doi.org/10.1016/j.foodchem.2007.11.068 DOI: https://doi.org/10.1016/j.foodchem.2007.07.060

Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., Pérez-Alvarez, J. A. 2005. Meat products as functional foods: a review. Journal of Food Science, vol. 70, no. 2, p. R37-R43. https://doi.org/10.1111/j.1365-2621.2005.tb07110.x DOI: https://doi.org/10.1111/j.1365-2621.2005.tb07110.x

Formanek, Z., Kerry, J. P., Higgins, F. M., Buckley, D. J., Morrissey, P. A., Farkas, J. 2001. Addition of synthetic and natural antioxidants to a-tocopheryl acetate supplemented beef patties: Effects of antioxidants and packaging on lipid oxidation. Meat Science, vol. 58, no. 4, p. 337-341. https://doi.org/10.1016/s0309-1740(00)00149-2 DOI: https://doi.org/10.1016/S0309-1740(00)00149-2

Gong, Y., Parker, R. S., Richards, M. P. 2010. Factors affecting lipid oxidation in breast and thigh muscle from chicken, turkey and duck. Journal of Food Biochemistry, vol. 34, no. 4, p. 869-885. https://doi.org/10.1111/j.1745-4514.2010.00341.x DOI: https://doi.org/10.1111/j.1745-4514.2010.00341.x

Grzegorczyk, I., Matkowski, A., Wysokińska, H. 2007. Antioxidant activity of extracts from in vitro cultures of Salvia officinalis L. Food Chemistry, vol. 104, no. 2, p. 536-541. https://doi.org/10.1016/j.foodchem.2006.12.003 DOI: https://doi.org/10.1016/j.foodchem.2006.12.003

Chen, Z.-Y., Wong, I. Y. F., Leung, M. W. S., He, Z.-D., & Huang, Y. 2002. Characterization of antioxidants present in bitter tea (Ligustrum pedunculare). Journal of Agricultural and Food Chemistry, vol. 50, no. 26, p. 7530-7535. https://doi.org/10.1021/jf0206421 DOI: https://doi.org/10.1021/jf0206421

Chouliara, E., Karatapanis, A., Savvaidis, I. N., Kontominas, M. G. 2007. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiology, vol. 24, no. 6, p. 607-617. https://doi.org/10.1016/j.fm.2006.12.005 DOI: https://doi.org/10.1016/j.fm.2006.12.005

Ibanez, E., Kubatova, A., Senorans, F. J., Cavero, S., Reglero, G., Hawthorne, S. B. 2003. Subcritical water extraction of antioxidant compounds from rosemary plants. Journal of Agricultural and Food Chemistry, vol. 51, no. 2, p. 375-382. https://doi.org/10.1021/jf025878j DOI: https://doi.org/10.1021/jf025878j

Ichikawa, M., Ryu, K., Yoshida, J., Ide, N., Kodera, Y., Sasaoka, T., Rosen, R.T. 2003. Identification of six phenylpropanoids from garlic skin as major antioxidants. Journal of Agricultural and Food Chemistry, vol. 51, no. 25, p. 7313-7317. https://doi.org/10.1021/jf034791a DOI: https://doi.org/10.1021/jf034791a

Jiménez-Colmenero, F., Carballo, J., Cofrades, S. 2001. Review. Healthier meat and meat products: their role as functional foods. Meat Science, vol. 59, no. 1, p. 5-13. https://doi.org/10.1016/s0309-1740(01)00053-5 DOI: https://doi.org/10.1016/S0309-1740(01)00053-5

Jo, S., Nam, K., Min, B., Ahn, D., Cho, S., Park, W. 2006. Antioxidant activity of prunus mume extract in cooked chicken breast meat. International Journal of Food Science and Technology, vol. 41, no. s1, p. 15-19. https://doi.org/10.1111/j.1365-2621.2006.01234.x DOI: https://doi.org/10.1111/j.1365-2621.2006.01234.x

Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. 2006. The antioxidative properties of Holy basil and Galangal in cooked ground pork. Meat Science, vol. 72, no. 3, p. 446-456. https://doi.org/10.1016/j.meatsci.2005.08.009 DOI: https://doi.org/10.1016/j.meatsci.2005.08.009

Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. 2007a. Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation. Food Chemistry, vol. 100, no. 1, p. 129-135. https://doi.org/10.1016/j.foodchem.2005.09.033

Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. 2007a. Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation. Food Chemistry, vol. 100, no. 1, p. 129-135. https://doi.org/10.1016/j.foodchem.2005.09.033 DOI: https://doi.org/10.1016/j.foodchem.2005.09.033

Kanner, J., Hazan, B., Doll, L. 1991. Catalytic 'free' iron ions in muscle foods. Journal of Agricultural and Food Chemistry, vol. 36, no. 3, p. 412-415. https://doi.org/10.1021/jf00081a002 DOI: https://doi.org/10.1021/jf00081a002

Kingston, E. R., Monahan, F. J., Buckley, D. J., Lynch, P. B. 1998. Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions. Journal of Food Science, vol. 63, no. 3, p. 386-389. https://doi.org/10.1111/j.1365-2621.1998.tb15748.x DOI: https://doi.org/10.1111/j.1365-2621.1998.tb15748.x

Kristensen, L., Purslow, P. P. 2001. The effect of processing temperature and addition of mono- and di- valent salts on the heme-nonheme-iron ratio in meat. Food Chemistry, vol. 73, no. 4, p. 433-439. https://doi.org/10.1016/s0308-8146(00)00319-8 DOI: https://doi.org/10.1016/S0308-8146(00)00319-8

Lee, M.-A., Choi, J.-H., Choi, Y.-S., Han, D.-J., Kim, H.-Y., Shim, S.-Y., Chung, H.-K., Kim, Ch.-J. 2010. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation. Meat Science, vol. 84, no. 3, p. 498-504. https://doi.org/10.1016/j.meatsci.2009.10.004 DOI: https://doi.org/10.1016/j.meatsci.2009.10.004

Liu, D. C., Tsau, R. T., Lin, Y. C., Jan, S. S., Tan, F. J. 2009. Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage. Food Chemistry, vol. 117, no. 1, p. 106-113. https://doi.org/10.1016/j.foodchem.2009.03.083 DOI: https://doi.org/10.1016/j.foodchem.2009.03.083

Man, Y., Jaswir, I. 2000. Effect of rosemary and sage extracts on frying performance of refind, bleached and deodorized plam olein during deep-fat frying. Food Chemistry, vol. 69, no. 3, p. 301-307. https://doi.org/10.1016/s0308-8146(99)00270-8 DOI: https://doi.org/10.1016/S0308-8146(99)00270-8

Marcinčák, S., Popelka, P., Šimková, J., Marcinčáková, D., Martonová, M. 2010. Oxidative stability of chilled chicken meat after feeding of selected plants. Potravinarstvo, vol. 4, no. 3, p. 46-49. https://doi.org/10.5219/38 DOI: https://doi.org/10.5219/38

Marcinčák, S., Sokol, J., Bystrický, P., Popelka, P., Turek, P., Máté, D. 2004. Determination of lipid oxidation level in broiler meat by liquid chromatography. Journal of AOAC International, vol. 87, p. 1148-1152. DOI: https://doi.org/10.1093/jaoac/87.5.1148

Mariutti, L. R. B., Orlien, V., Bragagnolo, N., Skibsted, L. H. 2008. Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat. European Food Research and Technology, vol. 227, no. 2, p. 337-344. https://doi.org/10.1007/s00217-007-0726-5 DOI: https://doi.org/10.1007/s00217-007-0726-5

McCarthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., Buckley, D. J. 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Science, vol. 57, no. 2, p. 177-184. https://doi.org/10.1016/s0309-1740(00)00090-5 DOI: https://doi.org/10.1016/S0309-1740(00)00090-5

McCarthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., Buckley, D. J. 2001. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science, vol. 58, no. 1, p. 45-52. https://doi.org/10.1016/s0309-1740(00)00129-7 DOI: https://doi.org/10.1016/S0309-1740(00)00129-7

McKibben, J., Engeseth, N. J. 2002. Honey as a protective agent against lipid oxidation in ground turkey. Journal of Agricultural and Food Chemistry, vol. 50, no. 3, p. 592-595. https://doi.org/10.1021/jf010820a DOI: https://doi.org/10.1021/jf010820a

Mielnick, M. B., Olsen, E., Vogt, G., Adeline, D., Skrede, G. 2006. Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT Food Science and Technology, vol. 39, no. 3, p. 191-198. https://doi.org/10.1016/j.lwt.2005.02.003 DOI: https://doi.org/10.1016/j.lwt.2005.02.003

Mihajilov-Krstev, T., Radnović, D., Kitić, D., Zlatković, B., Ristić, M., Branković, S. 2009. Chemical composition and antimicrobial activity of Satureja hortensis L. essential oil. Open Life Sciences, vol. 4, no. 3, p. 411-416. https://doi.org/10.2478/s11535-009-0027-z DOI: https://doi.org/10.2478/s11535-009-0027-z

Mohamed, H. M., Mansour, H. A., Farag, M. D. 2011. The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef. Meat Science, vol. 87, no. 1, p. 33-39. https://doi.org/10.1016/j.meatsci.2010.06.026 DOI: https://doi.org/10.1016/j.meatsci.2010.06.026

Nam, K. C., Ahn, D. U. 2003. Use of antioxidants to reduce lipid oxidationand off-odor volatiles of irradiated pork homogenates and patties. Meat Science, vol. 63, no. 1, p. 1-8. https://doi.org/10.1016/s0309-1740(02)00043-8 DOI: https://doi.org/10.1016/S0309-1740(02)00043-8

Naveena, B. M., Sen, A. R., Vaithiyanathan, S., Babji, Y., Kondaiah, N. 2008. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Science, vol. 80, no. 4, p. 304-308. https://doi.org/10.1016/j.meatsci.2008.06.005 DOI: https://doi.org/10.1016/j.meatsci.2008.06.005

Oberdieck, R. 2004. Fat protection for foods, especially meat products. Fleischwirtschaft, vol. 84, no. 10, p. 91-95.

Ramos Avila, F., Pro-Martínez, A., Sosa-Montes. E., Cuca-García,. J. M., Becerril-Pérez, C., Figueroa-Velasco, J. L., Ruiz-Feria, C. A., Hernández-Cázares, A. S., Narciso-Gaytán, C. 2013. Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat. Poultry Science, vol. 92, no. 1, p. 243-249. https://doi.org/10.3382/ps.2012-02409 DOI: https://doi.org/10.3382/ps.2012-02409

Rhee K. S., Anderson L. M., Sams A. R. 1996. Lipid oxidation potential of beef chicken, and pork. Journal of Food Scince, vol. 61, no. 1, p. 8-12. https://doi.org/10.1111/j.1365-2621.1996.tb14714.x DOI: https://doi.org/10.1111/j.1365-2621.1996.tb14714.x

Rodriguez-Rojo, S., Visentin, A., Maestri, D., Cocero, M. J. 2012. Assisted extraction of rosemary antioxidants with green solvents. Journal of Food Engineering, vol. 109, no. 1, p. 98-103. https://doi.org/10.1016/j.jfoodeng.2011.09.029 DOI: https://doi.org/10.1016/j.jfoodeng.2011.09.029

Ryan, E., Aherne, S. A., O'Grady, M. N., McGovern, L., Kerry, J. P., O'Brien, N. M. 2009. Bioactivity of herb-enriched beef patties. Journal of Medicinal Food, vol. 12, no. 4, p. 893-901. https://doi.org/10.1089/jmf.2008.0069 DOI: https://doi.org/10.1089/jmf.2008.0069

Rzepka, M., Ozogul, F., Surowka, K., Michalczyk, M. 2013. Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad. International Journal of Food Science and Technology, vol. 48, no. 6, p. 1318-1326. https://doi.org/10.1111/ijfs.12094 DOI: https://doi.org/10.1111/ijfs.12094

Sampaio, G. R., Saldanha, T., Soares, R. A. M., Torres, E. A. F. S. 2012. Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chemistry, vol. 135, no. 3, p. 1383-1390. https://doi.org/10.1016/j.foodchem.2012.05.103 DOI: https://doi.org/10.1016/j.foodchem.2012.05.103

Sanchez-Escalante, A., Djenane, D., Torrescano, G., Beltran, J. A., Roncales, P. 2003. Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere. Journal of Food Science, vol. 68, no. 1, p. 339-344. https://doi.org/10.1111/j.1365-2621.2003.tb14162.x DOI: https://doi.org/10.1111/j.1365-2621.2003.tb14162.x

Sasse, A., Colindres, P., Brewer, M. S. 2009. Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties. Journal of Food Science, vol. 74, no. 1, S30-S35. https://doi.org/10.1111/j.1750-3841.2008.00979.x DOI: https://doi.org/10.1111/j.1750-3841.2008.00979.x

Sebranek, J. G., Sewalt, V. J. H., Robbins, K. L., Houser, T. A. 2005. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science, vol. 69, no. 2, p. 289-296. https://doi.org/10.1016/j.meatsci.2004.07.010 DOI: https://doi.org/10.1016/j.meatsci.2004.07.010

Shan, B., Cai, Y. Z., Sun, M., Corke, H. 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry, vol. 53, no. 20, p. 7749-7759. https://doi.org/10.1021/jf051513y DOI: https://doi.org/10.1021/jf051513y

Skandamis, P., Tsigarida, E., Nychas, G.-J. E. 2002. The effect of oregano essential oil on survival/death of Salmonella typhimuriumin meat stored at 5 °C under aerobic, VP/MAP conditions. Food Microbiology, vol. 19, no. 1, p. 97-103. https://doi.org/10.1006/fmic.2001.0447 DOI: https://doi.org/10.1006/fmic.2001.0447

Tanabe, H., Yoshida, M., Tomita, N. 2002. Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat. Animal Science Journal, vol. 73, no. 5, p. 389-393. https://doi.org/10.1046/j.1344-3941.2002.00054.x DOI: https://doi.org/10.1046/j.1344-3941.2002.00054.x

Tang, S., Kerry, J. P., Sheehan, D., Buckley, D. J., Morrissey, P. A. 2001. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Research International, vol. 34, no. 8, p. 651-657. https://doi.org/10.1016/s0963-9969(00)00190-3 DOI: https://doi.org/10.1016/S0963-9969(00)00190-3

Tepe, B., Sokmen, M., Akpulat, H. A., Sokmen, A. 2006. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chemistry, vol. 95, no. 2, p. 200-204. https://doi.org/10.1016/j.foodchem.2004.12.031 DOI: https://doi.org/10.1016/j.foodchem.2004.12.031

Tkáčová, J., Angelovičová, M., Haščík, P., Bobko, M. 2015. Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal. Potravinarstvo, vol. 9, no. 1, p. 106-111. https://doi.org/10.5219/444 DOI: https://doi.org/10.5219/444

Van de Braak, S. A. A. J, Leijten, G. C. J. J. 1999. Essential Oils and Oleoresins: A survey in the Netherlands and other major Markets in the European Union. CBI, Centre for the Promotion of Imports from Developing Countries, Rotterdam. p. 116.

Viuda-Martos, M., Mohamady, M. A., Fernández-López, J., Abd ElRazik, K. A., Omer, E. A., Pérez-Alvarez, J. A., Sendra, E. 2011. In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control, vol. 22, no. 11, p. 1715-1722. https://doi.org/10.1016/j.foodcont.2011.04.003 DOI: https://doi.org/10.1016/j.foodcont.2011.04.003

Wang, L., Wang, Z., Li, X. 2013. Preliminary phytochemical and biological activities study of solvent extracts from a cold-field fruit (Malus baccata Linn) Borkh. Industrial Crops and Products, vol. 47, p. 20-28. https://doi.org/10.1016/j.indcrop.2013.02.029 DOI: https://doi.org/10.1016/j.indcrop.2013.02.029

Yanishhlieva, V., Marinova, M. 1995. Antioxidant activity of selected species of the family Lamiaceae grown in Bulgaria. Food / Nahrung, vol. 39, no. 5-6, p. 458-463. https://doi.org/10.1002/food.19950390510 DOI: https://doi.org/10.1002/food.19950390510

Yanishlieva, N. V., Marinova, E., Pokorny, J. 2006. Natural antioxidants from herbs and spices. European Journal of Lipid Science and Technology, vol. 108, no. 9, p. 776-793. https://doi.org/10.1002/ejlt.200600127 DOI: https://doi.org/10.1002/ejlt.200600127

Yu, L., Scanlin, L., Wilson, J., Schmidt, G. 2002. Rosemary extracts as inhibitors of lipid oxidation and color change in cooked turkey products during refrigerated storage. Journal of Food Science, vol. 67, no. 2, p. 582-585. https://doi.org/10.1111/j.1365-2621.2002.tb10642.x DOI: https://doi.org/10.1111/j.1365-2621.2002.tb10642.x

Downloads

Published

2016-07-05

How to Cite

Pavelková, A. ., Bobko, M. ., Haščí­k, P. ., Kačániová, M. ., & Tkáčová, J. . (2016). Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 346–353. https://doi.org/10.5219/622