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.
