The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat

Poultry Science

Volumn 93, Issue 8, 2014, Pages 2096-2102

  Rimini, Simone ^a   Petracci, Massimiliano ^a   Smith, Douglas P ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

broiler; chicken meat; essential oil; lipid oxidation; meat quality

Indexed keywords

ESSENTIAL OIL;

ANIMAL; ARTICLE; BROILER; CHEMISTRY; CHICKEN MEAT; FOOD STORAGE; FORELIMB; LIPID OXIDATION; MEAT; MEAT QUALITY; METHODOLOGY; OXIDATION REDUCTION REACTION; PECTORALIS MAJOR MUSCLE; STANDARD; SWEET ORANGE; THYMUS (PLANT);

BROILER; CHICKEN MEAT; ESSENTIAL OIL; LIPID OXIDATION; MEAT QUALITY;

ANIMALS; CITRUS SINENSIS; FOOD STORAGE; MEAT; OILS, VOLATILE; OXIDATION-REDUCTION; PECTORALIS MUSCLES; THYMUS PLANT; WING;

EID: 84905674756     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2013-03601     Document Type: Article

References (35)

1. AOAC. 1990. Official Methods of Analysis of the Association of Official Analytical Chemists. 15th ed. Assoc. Off. Anal. Chem., Washington, DC.
2. Barbut, S., L. Zhang, and M. Marcone. 2005. Effects of pale, normal and dark chicken breast meat on microstructure. Extractable proteins, and cooking of marinated fillets. Poult. Sci. 84:797-802.
3. Barroeta, A. C. 2007. Nutritive value of poultry meat: Relationship between vitamin E and PUFA. World's Poult. Sci. J. 63:277-284.
4. Berger, R. G. 2009. Biotechnology of flavours-The next generation. Biotechnol. Lett. 31:1651-1659.
5. Bobko, M., P. Haščík, A. Bobková, V. Kňazovická, T. Tóth, and M. Angelovičová. 2012. Influence of different plant supplements applied in chicken nutrition on quality of their meat. J. Microbiol. Biotechnol. Food Sci. 1:1020-1031.
6. Bozin, B., N. Mimica-Dukic, N. Simin, and G. Anackov. 2006. Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. J. Agric. Food Chem. 54:1822-1828.
7. Brewer, M. S. 2011. Natural antioxidants: Sources, compounds, mechanisms of action, and potential applications. Compr. Rev. Food Sci. Food Saf. 10:221-247.
8. Campo, M. M., G. R. Nute, S. I. Hughes, M. Enser, J. D. Wood, and R. I. Richardson. 2006. Flavour perception of oxidation in beef. Meat Sci. 72:303-311.
9. Cavani, C., M. Petracci, A. Trocino, and G. Xiccato. 2009. Advances in research on poultry and rabbit meat quality. Ital. J. Anim. Sci. 8:741-750.
10. CIE. 1978. International Commission on Illumination, Recommendations on uniform colour spaces, colour difference equations, psychometric colour terms. CIE Publication No. 15 (E-1.3.1) 1971/(TO-1.3) (Suppl. 15). Bureau Central de la CIE, Paris, France.
11. Fernandez-Lopez, J., M. Viuda-Martos, E. Sendra, E. Sayas-Barbera, C. Navarro, and J. A. Perez-Alvarez. 2007. Orange fibre as potential functional ingredient for dry-cured sausages. Eur. Food Res. Technol. 226:1-6.
12. Formanek, Z., J. P. Kerry, F. M. Higgins, D. J. Buckley, P. A. Morrissery, and J. Farkas. 2001. Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: Effects of antioxidants and packaging on lipid oxidation. Meat Sci. 58:337-341.
13. Fratianni, F., L. De Martino, A. Melone, V. De Feo, R. Coppola, and F. Nazzaro. 2010. Preservation of chicken breast meat treated with thyme and balm essential oils. J. Food Sci. 75:M528-M535.
14. Jeacocke, R. E. 1977. Continuous measurement of the pH of beef muscle in intact beef carcasses. J. Food Technol. 12:375-386.
15. Joppen, L. 2006. Taking out the chemistry. Food Eng. Ingred. 31:38-41.
16. Kornbrust, D. J., and R. D. Mavis. 1980. Relative susceptibility of microsomes from lung, heart, liver, kidney, brain, tests to lipid peroxidation. Lipids 15:315-322.
17. Lowry, O. H., N. J. Rosebrough, A. L. Farr, and R. J. Randall. 1951. Protein measurement with the Folin-Phenol reagents. J. Biol. Chem. 193:265-275.
18. Lyon, B. G., and C. E. Lyon. 1991. Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. Poult. Sci. 70:188-191.
19. McKenna, D. R., D. S. Strachan, R. K. Miller, G. R. Acuff, and J. W. Savell. 2003. Cranberry juice marinade improves sensory and microbiological properties of vacuum-packaged lamb chops. J. Muscle Foods 14:207-220.
20. Mielnik, M. B., K. Aaby, and G. Skrede. 2003. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Sci. 65:1147-1155.
21. Mielnik, M. B., S. Signe, E. Bjørg, and G. Skrede. 2008. By-products from herbs essential oil production as ingredient in marinade for turkey thighs. LWT Food Sci. Technol. (Campinas.) 41:93-100.
22. Miguel, G., M. Simoes, A. C. Figueiredo, J. G. Barroso, L. G. Pedro, and L. Carvalho. 2004. Composition and antioxidant activities of the essential oils of Thymus caespititius, Thymus camphoratus and Thymus mastichina. Food Chem. 86:183-188.
23. Mohamed, H. M. H., and H. A. Mansour. 2012. Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. J. Food Sci. Technol. 45:79-87.
24. Mohamed, H. M. H., H. A. Mansour, and M. D. E. H. Farag. 2011. The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef. Meat Sci. 87:33-39.
25. Nam, K. C., and D. U. Ahn. 2003. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. Meat Sci. 63:1-8.
26. Petracci, M., and E. Baéza. 2011. Harmonization of methodologies for the assessment of poultry meat quality features. World's Poult. Sci. J. 67:137-153.
27. Petracci, M., M. Betti, M. Bianchi, and C. Cavani. 2004. Color variation and characterization of broiler breast meat during processing in Italy. Poult. Sci. 83:2086-2092.
28. Ripoll, G., M. Joy, and F. Muñoz. 2011. Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat. Meat Sci. 87:88-93.
29. SAS Institute Inc. 2000. SAS/STAT Guide for Personal Computers. 8th ed. SAS Inst. Inc., Cary, NC, USA.
30. Smith, D. P., and J. C. Acton. 2001. Marination, cooking, and curing of poultry products. Pages 257-281, chapter 15 in Poultry Meat Processing. A. R. Sams, ed. CRC Press, Boca Raton, FL.
31. Suhaj, M. 2004. Spice antioxidant isolation and their antiradical activity: A review. J. Food Compos. Anal. 19:531-537.
32. Tang, S., J. P. Kerry, D. Sheehan, D. J. Bukley, and P. A. Morrissey. 2001. Antioxidative effect of added tea catechins on susceptibility of cocked red meat, poultry and fish patties to lipid oxidation. Food Res. Int. 34:651-657.
33. Viuda-Martos, M., Y. Ruiz-Navajas, J. Fernández-López, and J. A. Pérez-Álvarez. 2009. Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage. Innov. Food Sci. Emerg. 10:655-660.
34. Youdim, K. A., S. G. Deans, and H. J. Finlayson. 2002. The antioxidant properties of thyme (Thymus zygis L.) essential oil: An inhibitor of lipid peroxidation and a free radical scavenger. J. Essen. Oil Res. 14:210-215.
35. Yusof, S., G. H. Mohd, and K. G. Swee. 1990. Naringin content in local citrus fruits. Food Chem. 7:113-121.