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Article

Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat

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Department of Animal Science, Iowa State University, Ames, IA 50011, USA
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Department of Food and Nutrition, University of Wisconsin-Stout, Menomonie, WI 54751, USA
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Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Steven P. Gieseg
Antioxidants 2016, 5(2), 18; https://doi.org/10.3390/antiox5020018
Received: 28 April 2016 / Revised: 31 May 2016 / Accepted: 2 June 2016 / Published: 7 June 2016
(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)
A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm oregano essential oil; (4) 400 ppm oregano essential oil; and (5) 5 ppm butylated hydroxyanisole (BHA), were prepared with ground boneless, skinless chicken breast meat and used for both raw and cooked meat studies. For raw meat study, samples were individually packaged in oxygen-permeable bags and stored in a cold room (4 °C) for 7 days. For cooked meat study, the raw meat samples were vacuum-packaged in oxygen-impermeable vacuum bags and then cooked in-bag to an internal temperature of 75 °C. After cooling to room temperature, the cooked meats were repackaged in new oxygen-permeable bags and then stored at 4 °C for 7 days. Both raw and cooked meats were analyzed for lipid and protein oxidation, volatiles, and color at 0, 3, and 7 days of storage. Oregano essential oil significantly reduced (p < 0.05) lipid and protein oxidation, and improved color stability of raw and cooked meat. However, oregano oil at 400 ppm showed the strongest effect for all these parameters. Hexanal was the major aldehyde, which was decreased significantly (p < 0.05) by oregano oil treatment, in cooked meat. Overall, oregano essential oil at 100–400 ppm levels could be a good preservative that can replace the synthetic antioxidant in chicken meat. View Full-Text
Keywords: oregano essential oil; cooked chicken breast meat; volatiles; lipid and protein oxidation; color oregano essential oil; cooked chicken breast meat; volatiles; lipid and protein oxidation; color
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MDPI and ACS Style

Al-Hijazeen, M.; Lee, E.J.; Mendonca, A.; Ahn, D.U. Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat. Antioxidants 2016, 5, 18. https://doi.org/10.3390/antiox5020018

AMA Style

Al-Hijazeen M, Lee EJ, Mendonca A, Ahn DU. Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat. Antioxidants. 2016; 5(2):18. https://doi.org/10.3390/antiox5020018

Chicago/Turabian Style

Al-Hijazeen, Marwan, Eun J. Lee, Aubrey Mendonca, and Dong U. Ahn. 2016. "Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat" Antioxidants 5, no. 2: 18. https://doi.org/10.3390/antiox5020018

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