Recommended level of rosemary extract (Rosmarinus officinalis L.) based on lipid oxidation, total volatiles, and sensory evaluation of treated cooked chicken meat

Abstract

This study was conducted to investigate the antioxidant effects of selected levels of rosemary extract (RE) on lipid oxidation, total volatiles (TV), and their sensory characteristics using chicken meat. Ground meat was prepared, including 1) Control, 2) 400 ppm (RE_L1), 3) 450 ppm RE_L2, 4) 150 ppm sodium nitrite (E-250), and 5) 14 ppm butylatedhydroxyanisole (BHA). Cooked meat patties were cooled and stored aerobically (4 °C) for 8 days. Meat patties were analyzed for lipid oxidation and TV profile at 0, 4, and 8 days of storage time. In addition, sensory attributes of cooked meat patties were evaluated for all treatments. Based on the current findings, RE_L2 showed the highest antioxidant effect (p < 0.05) regarding both thiobarbituric acid-reactive substances and TV during storage. Furthermore, RE_L2 as the superior additive, had an overall positive effect on sensory attributes. It can be concluded that RE_L2 was the most effective level that the meat processing industry can rely on.