Addition of different rosemary preparations (Rosmarinus officinalis L.) to chicken meatballs improves their quality profile. (27th August 2021)

• Record Type: Journal Article
• Authors: Hać‐Szymańczuk, Elżbieta; Cegiełka, Aneta; Chmiel, Marta; Piwowarek, Kamil; Tarnowska, Katarzyna
• Is Part Of: International journal of food science & technology. Volume 56:Number 12(2021)
• Page Start: 6236
• Page End: 6245
• Publication Date: 2021-08-27
• Subjects: Antibacterial activity -- antioxidant activity -- chicken meatballs -- quality characteristics -- rosemary essential oil -- rosemary extracts; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15310
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Effect of rosemary ( Rosmarinus officinalis L.) preparations in baked, vacuum‐packed meatballs from chicken meat during 14 days of storage at +4 °C was assessed. The meatballs were divided into the following groups: RD−with 1.0% of dried spice, REE40 and REE70−with 2.0% of ethanol extracts: 40% ( v / v ) and 70% ( v / v ), respectively, and REO−with 0.1% of essential oil. The CONTROL product did not contain added rosemary. In chicken meatballs, the antioxidant stability was determined, microbiological analyses as well as sensory evaluation were performed. After 14 days of storage, the strongest antioxidant activity in the chicken meatballs exhibited rosemary ethanol extracts. Compared with the CONTROL, the REE70 and REO had the best microbiological quality at the end of the storage period. All products with rosemary were sensory acceptable; however, the highest scores in the evaluation of all sensory attributes were obtained by the RD treatment. Abstract : Chicken thigh meat, mechanically desinewed meat from chickens and pork jowl were used as raw materials to produce meatballs with various rosemary preparations. The rosemary preparations added to chicken meatballs were: dried rosemary, ethanol extracts from rosemary and rosemary essential oil. The results show that rosemary, in various forms, possesses antioxidant and antimicrobial properties and the use of this herb is a promising strategy for maintaining the key quality characteristics of ready‐to‐eat chicken meat products prepared from mechanically desinewed chicken meat.