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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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