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AL-HIJAZEEN,Marwan. |
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,... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sensory attributes; Lipid oxidation; Oregano essential oil; Protein oxidation. |
Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500123 |
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Al-Hijazeen,M. |
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.... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken meat; Lipid oxidation; Oregano essential oil; Sensory attributes. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100314 |
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