Lipid oxidation, total volatiles, and sensory evaluation of cooked chicken meat treated with Origanum syriacum L. essential oil

抄録

The effect of Origanum syriacum L. essential oil (OE) on lipid oxidation, total volatiles, and sensory evaluation of cooked chicken meat was investigated. The treatments applied were 1) Control; 2) 200 ppm oregano essential oil (OE_L1); 3) 250 ppm (OE_L2); 4) 150 ppm sodium nitrite (E-250); and 5) 14 ppm butylated hydroxyanisole (BHA) mixed with ground chicken thigh meat. The raw meat was cooked, stored under refrigeration, and analyzed for lipid oxidation and total volatiles after 0, 4, and 8 days. In addition, cooked thigh meat patties were prepared separately for evaluation of specific sensory attributes. Generally, OE_L2 was the most comparable additive to the synthetic E-250 regarding TBARS values. The total volatile (TV) profile showed that E-250 and OE_L2 were the most effective at decreasing off odor volatiles (p < 0.05). Sensory data also revealed the greatest improvement in overall meat acceptability with the use of OE_L2. The recommended level of OE in cooked chicken meat is approximately 250 ppm.