The effect of plant essential oils on physicochemical properties of chicken nuggets

This study provides an overview of the effect of rosemary, marjoram, clove, and sage essential oils (600 ppm) on chemical, sensory, and oxidative properties of chicken nuggets, which were stored at - 18 degrees C for 3 months. Addition of essential oils did not change the chemical composition of nuggets. The results showed the reduction of tiobarbituric acid reactive substances, peroxide value, free radical scavenging activity, and total phenolic compounds (TPC) over time (p < 0.05). Interestingly, rosemary oil-treated samples exhibited the lowest amount of malondialdehyde (1.05 mg MDA/kg) and peroxide value (2.82 meq/kg) after 3 months of storage (p < 0.05). Moreover, no significant difference was obtained between the control sample and treated samples with clove and rosemary essential oils through sensory evaluation (p > 0.05). Notably, clove had the highest TPC (80.51 g GAE/g) as well as DPPH free radical scavenging activity (95.21%). Finally, rosemary and clove essential oils reduced fat oxidation of chicken nuggets but increased the shelf life and consumer acceptance. Thus, the mentioned essential oils can be used as a rich natural source of antioxidants in meat products in order to tailor both shelf life and palatability of foodstuffs.

Automated summary

This study demonstrates that rosemary and clove essential oils can effectively reduce oxidation in chicken nuggets stored for three months at -18 degrees Celsius, thereby extending shelf life and enhancing consumer acceptance, serving as natural antioxidants in meat products.