October 1, 2025Tropical Agricultural Research and ExtensionOpen Access

Quality indices of chicken patties prepared with blends of oregano (Origanum vulgare) and lemon (Citrus limon) essential oils as additives

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Blending oregano and lemon essential oils improved the product yield of chicken patties significantly.
The 50% oregano and 50% lemon oil blend reduced lipid oxidation and microbial loads effectively over 21 days.
Sensory evaluation indicated no significant differences in taste or quality among treatments after storage.
Treatment with essential oils demonstrates potential as a natural preservative in meat products, aligning with clean-label trends.

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Implication

This observational analysis shows improved shelf life and product yield in chicken patties with oregano and lemon essential oils, suggesting a natural preservative alternative.

Cite This Study

Adediran et al. (2025) studied this question.

synapsesocial.com/papers/68dd89defe798ba2fc497c9e https://doi.org/10.4038/tare.v28i3.5761

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Implication

This observational analysis shows improved shelf life and product yield in chicken patties with oregano and lemon essential oils, suggesting a natural preservative alternative.

Quality indices of chicken patties prepared with blends of oregano (Origanum vulgare) and lemon (Citrus limon) essential oils as additives

Key Points

Discussion

Implication

Cite This Study

Quality indices of chicken patties prepared with blends of oregano (Origanum vulgare) and lemon (Citrus limon) essential oils as additives

Key Points

Discussion

Implication

Cite This Study