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Conservation of chicken breasts with mexican oregano essential oil

文献类型： 外文期刊

作者： Herrera-Balandrano, Daniela D. 1 ; Martinez-Rojas, Damian 2 ; Isabel Luna-Maldonado, Alejandro 2 ; Gutierrez-Soto, Guadalupe 2 ; Alberto Hernandez-Martinez, Carlos 2 ; Silva-Vazquez, Ramon 3 ; Flores-Giron, Emmanuel 4 ; Quintero-Ramos, Armando 5 ; Mendez-Zamora, Gerardo 2 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agro Prod Proc, Nanjing 210014, Peoples R China

2.Univ Autonoma Nuevo Leon, Fac Agron, Francisco Villa S-N, Gen Escobedo 66050, NL, Mexico

3.Inst Tecnol Parral, Av Tecnol 57, Hidalgo Del Parral 33850, Chihuahua, Mexico

4.Univ Autonoma Chapingo, Dept Ingn Agroind, Carr Fed Mexico Texcoco Km 38-5, Texcoco 56230, Estado De Mexic, Mexico

5.Univ Autonoma Chihuahua, Fac Ciencias Quim, Circuito Univ S-N,Campus Univ 2, Chihuahua 31125, Chihuahua, Mexico

关键词： antioxidant; lactic bacteria; marinated; texture; sensory

期刊名称：BIOTECNIA （ 影响因子：0.6； 五年影响因子：0.5 ）

ISSN： 1665-1456

年卷期： 2020 年 22 卷 2 期

页码：

收录情况： SCI

摘要： Chicken breast was marinated with oregano oil (OO) to evaluate its quality over 14 days at 4 degrees C. Treatments were T1 = marinated chicken breast without OO, T2 = marinated chicken breast + 2000 mg/kg of OO, and T3 = marinated chicken breast + 4000 mg/kg of OO. Chicken breast with OO showed higher and lower (p < 0.05) values of pH after over 1 and 7 days, respectively. T2 had higher (p < 0.05) values on lightness and T3 the highest (p < 0.05) yellowness. Protein content showed the maximum (p < 0.05) value at 14 days. At these days T1, T2 y T3 given higher (p < 0.05) values on antioxidant capacity, mesophilic, psychrophilic and lactic acid bacteria. These treatments obtained the lowest (p < 0.05) fungi and yeast number. Chicken breast texture presented the highest (p < 0.05) values at 14 d. T2 and T3 improved (p < 0.05) the acceptance of global odor and oregano odor at 7 and 14 d, while hardness and overall acceptability for T2 were the best (p < 0.05) at 14 d. Oregano oil can be used (2000 and 4000 g/kg) into chicken breast marinated to preserve their physicochemical traits, nutrient content, texture and acceptability.

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