The use of bioactive properties of sage preparations to improve the storage stability of low-pressure mechanically separated meat from chickens2

The aim of this study was to determine the effect of Salvia officinalis L. (sage) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (MSM) from chickens stored at −18°C for 9 mo. Chilled low-pressure MSM coming from 4 production batches was obtained from the plant located in north-eastern Poland. All sage preparations—a water extract, ethanol extracts, and an essential oil—were prepared and added to the MSM under laboratory conditions. Five samples of low-pressure MSM were prepared that differed in terms of the type of sage preparation added: control—without addition of sage, WE—2.0% addition of water extract from sage, E40—2.0% addition of 40% (vol/vol) ethanol extract from sage, E70—2.0% addition of 70% (vol/vol) ethanol extract from sage, and EOS—0.1% addition of essential oil from sage. The MSM samples were assessed immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 mo of storage. The quality changes of MSM samples were determined on the basis of the thiobarbituric acid reactive substances (TBARS) index and microbial analyses. On the basis of the TBARS index it was proved that addition of essential oil and (40% and 70% (vol/vol)) as well as water extracts of sage significantly (P < 0.05) slowed down fat oxidation processes in low-pressure MSM from chickens. The growth of mesophilic aerobic bacteria and psychrotrophic bacteria, coliforms, and Enterobacteriaceae was significantly (P < 0.05) restricted by all sage preparations tested. The most effective inhibitory effect for groups of bacteria analyzed in this study was demonstrated by sage essential oil, despite insignificant (P > 0.05) differences between the preparations. In conclusion, it was found that sage preparations are rich in bioactive compounds. Due to their antioxidant and antibacterial properties, especially sage oil and ethanol extracts may be recommended as an auxiliary factor to prolong the storage stability of frozen, vacuum-packed low-pressure MSM from chickens.