Animal Products

The Effect of Oregano Oil and Tannic Acid Combinations on the Quality and Sensory Characteristics of Cooked Chicken Meat

Authors
  • Dong U. Ahn (Iowa State University)
  • Aubrey F. Mendonca (Iowa State University)
  • Marwan Al-Hijazin (Iowa State University)

Abstract

The antioxidant effect of oregano essential oil and tannic acid combinations on the ground chicken breast and thigh meats were studied. Six treatments were prepared. Cooked meat samples were individually vacuum-packaged in oxygen-impermeable vacuum bags and then cooked in-bag to an internal temperature of 75 ℃ and were analyzed for lipid and protein oxidation, color, and volatiles at 0, 3, and 7 days of storage. The significant differences among the treatments were very clear in cooked meat samples. Thigh meat patties showed higher TBARS, total carbonyl, and volatiles values compared to the breast meat during storage. The combination of 200 ppm oregano oil and 10 ppm tannic acid showed the most significant effects (P < 0.05) on TBARS, total carbonyl, and off odor volatile formation for both breast and thigh meat. Oregano oil (200 ppm) and 10 ppm tannic acid combination also showed positive effects on the sensory scores of chicken thigh meat. In conclusion, the combination of 200 ppm oregano oil and 10 ppm tannic acid could be a good natural replacement for the synthetic antioxidants in the ground chicken meat.

How to Cite:

Ahn, D. U., Mendonca, A. F. & Al-Hijazin, M., (2019) “The Effect of Oregano Oil and Tannic Acid Combinations on the Quality and Sensory Characteristics of Cooked Chicken Meat”, Iowa State University Animal Industry Report 16(1).

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Published on
12 Aug 2019