Synergistic Effects of Selected Essential Oils and Storage Interval on Lipid Oxidation and Qualitative Attributes of Chicken Patties

Abstract

Essential oils from plants are known for their antioxidant and bioactive properties, have shown promise as natural alternatives in inhibiting lipid oxidation in meat products. This research was designed to evaluate the effects of selected essential oils on the qualitative indices of chicken patties. Chicken patties were prepared in five treatments (T) thus; T1/Control (no essential oil), T2 (+0.05% Cinnamon Bark Essential Oil/CEO), T3 (+0.05% Oregano Essential Oil/OEO), T4 (+0.05% Thyme Essential Oil/TEO), T5 (+0.05% Lemon Essential Oil/LEO). Proximate composition, lipid oxidation, sensory analysis, pH, and microbial load were evaluated on the patties, at 7-day intervals for 21days. The highest (38.49) crude protein was observed in patties processed with OEO on day 21. Ash content was highest (7.50) at day 0 in chicken patties processed with LEO. Crude fibre was highest (3.40) on day 0 for patties with LEO. pH of the patties was the highest (6.23) on day 14 for TEO patties. Lipid oxidation increased until day 14 and was significantly highest (2.86) in the control. Flavour was the highest in patties processed with OEO on day 14. Overall acceptability was highest (6.67) for patties processed with LEO on days 14 and
21. OEO and TEO had the most positive impact on microbial load and lipid oxidation. LEO had the highest acceptability score. It also showed considerable effect in preventing lipid oxidation and inhibiting microbial load. Since lemon is a staple ingredient in many cuisines, more research is recommended in utilising lemon essential oil in other meat products..