The relatively large proportion of polyunsaturated fatty acids in the composition of poultry meat makes it highly susceptible to lipid oxidation. One of the methods used by the food companies in order to avoid the lipids oxidation is to use natural antioxidants obtained from spices or aromatic plants. Spices and herbs often contain high concentrations of phenolic compounds that have strong H-donating activity. Two replications were performed to evaluate the effects of the addition of a mixture (1:1) of thyme and orange essentials oils (EO) on the broiler breast meat quality and lipid oxidation. For each replication, a total of 24 fresh breast fillets were procured from a local grocery store and split in two experimental groups subjected, through vacuum tumbling (water 91%, sodium chloride 6% and polyphosphate 3%), to two treatments, a 0.5% EO (v/v) and a control (no EO). Each group was tested for pH, colour (L*, a*, b*) and moisture content after marinating and after cooking, marinade uptake, purge loss, cook yield and shear force in order to evaluate the meat quality traits. Susceptibility to lipid oxidation was determined on fresh and frozen meat (stored 12 and 90 days at -18 °C) by the TBARS analysis. The EO-breasts had lower purge loss and lower redness than the control. From the TBARS analysis, when compared to the control group, both fresh and frozen EO-breasts were less susceptible to the lipid oxidation during all the oxidation induction (from 0 to 150 minutes). In conclusion, the mixture of thyme and orange essential oils had a positive effect on the lipid oxidation without negatively affecting meat quality traits.
Rimini S., Petracci M., Smith D.P. (2013). Use of thyme and orange essential oils on chicken breast meat: quality traits and lipid peroxidation.
Use of thyme and orange essential oils on chicken breast meat: quality traits and lipid peroxidation
RIMINI, SIMONE;PETRACCI, MASSIMILIANO;
2013
Abstract
The relatively large proportion of polyunsaturated fatty acids in the composition of poultry meat makes it highly susceptible to lipid oxidation. One of the methods used by the food companies in order to avoid the lipids oxidation is to use natural antioxidants obtained from spices or aromatic plants. Spices and herbs often contain high concentrations of phenolic compounds that have strong H-donating activity. Two replications were performed to evaluate the effects of the addition of a mixture (1:1) of thyme and orange essentials oils (EO) on the broiler breast meat quality and lipid oxidation. For each replication, a total of 24 fresh breast fillets were procured from a local grocery store and split in two experimental groups subjected, through vacuum tumbling (water 91%, sodium chloride 6% and polyphosphate 3%), to two treatments, a 0.5% EO (v/v) and a control (no EO). Each group was tested for pH, colour (L*, a*, b*) and moisture content after marinating and after cooking, marinade uptake, purge loss, cook yield and shear force in order to evaluate the meat quality traits. Susceptibility to lipid oxidation was determined on fresh and frozen meat (stored 12 and 90 days at -18 °C) by the TBARS analysis. The EO-breasts had lower purge loss and lower redness than the control. From the TBARS analysis, when compared to the control group, both fresh and frozen EO-breasts were less susceptible to the lipid oxidation during all the oxidation induction (from 0 to 150 minutes). In conclusion, the mixture of thyme and orange essential oils had a positive effect on the lipid oxidation without negatively affecting meat quality traits.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
