European Food Research and Technology

, Volume 218, Issue 6, pp 521–524 | Cite as

Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis)

  • Aline M. C. Racanicci
  • Bente Danielsen
  • José Fernando M. Menten
  • Marisa A. B. Regitano-d’Arce
  • Leif H. Skibsted
Original Paper

Abstract

Dittany (Origanus dictamnus L.) has been compared with rosemary (Rosmarinus officinalis L.) as an antioxidant in pre-cooked meat balls made from chicken breast and added 0.50% salt during chill storage for up to ten days packed in atmospheric air. For an addition of 0.10% of dried leaves, dittany yielded protection of the product against oxidation a little less efficiently but comparable to dried rosemary added at the same concentration. For addition of 0.050%, dittany was less efficient than rosemary, while dittany at this concentration protected vitamin E against degradation in the product during storage even better than rosemary.

Keywords

Oxidative stability Rosemary Dittany Chicken meat balls Lipid oxidation 

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Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Aline M. C. Racanicci
    • 1
  • Bente Danielsen
    • 2
  • José Fernando M. Menten
    • 1
  • Marisa A. B. Regitano-d’Arce
    • 1
  • Leif H. Skibsted
    • 2
  1. 1.Escola Superior de Agricultura ‘Luiz de Queiroz’- ESALQUniversidade de São PauloPiracicaba/SPBrazil
  2. 2.Food Chemistry, Department of Dairy and Food ScienceThe Royal Veterinary and Agricultural UniversityFrederiksberg CDenmark

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