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Adediran OA1*, Akanbi BD1 and Ajibola OO2,3
1Department of Animal Science, University of Ibadan, Ibadan, Nigeria.
2Department of Biology, Western University, 2025E, 1151 Richmond Street, London N6A, 5B7,
Canada.
3Faculty of Resource Science and Technology, University Malaysia Sarawak, Kota Samarahan
94300, Malaysia
Abstract
The use of synthetic preservatives and additives in food processing is becoming less
popular due to adverse health effects linked to them. Consequently, there is a rising demand by consumers
for clean-label food products. This study was therefore designed to evaluate how blends of Oregano Essential Oil (OEO)
and Lemon Essential Oil (LEO) as natural preservative additives at 0.05% inclusion impacted the shelf life and quality
characteristics of chicken patties. Breast muscles of healthy 8-week-old broiler chickens were harvested, manually deboned
and ground. One kilogram each of chicken patty emulsion was prepared in six treatment combinations as follows: (T1)
No essential oil, (T2) 100% OEO, (T3) 100% LEO, (T4) 50% OEO:50% LEO, (T5) 75% OEO:25% LEO and (T6) 25% OEO:75% LEO.
Each treatment was done in triplicate and arranged using a completely randomised pattern. Each emulsion was then portioned
into individual patties (100 g) and cooked at 180 ℃ in an oven until they reached an internal temperature of 72 ℃.
Product yield, Thiobarbituric Acid Reactive Substances (TBARS), microbial load, and physicochemical properties were
measured using standard methods at days 0, 7, 14, and 21 of storage. Sensory properties of patties were also evaluated
by ten trained panellists, using a 9-point hedonic scale. Data collected were analysed with ANOVA at α-0.05.
Significant differences were observed in product yield, with T4 having a significantly higher (P <0.05)
product yield (0.91±0.01), comparable to Control. Treatment 4 also had significantly lower (P <0.05)
TBARS on Day 14 (0.69±0.00) and Day 21 (0.69±0.00). Treatment 2 had significantly lower (P <0.05) bacteria (6.55±0.07)
and fungal (1.15±0.07) count at day 21. Sensory analysis showed no significant differences at day 21. Based on its positive
effects of increasing product yield and reducing lipid oxidation, 50% OEO:50% LEO (T4) is rated as the best blend of Oregano
and Lemon oil in chicken patty preparation and recommended for further study.
Keywords: Essential oils, Chicken patties, Lemon oil, Oregano oil, Lipid oxidation, Sensory properties
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