Quality Evaluation of Chicken Meatballs Enriched with Lemongrass (Cymbopogon citratus) Essential Oil During Refrigerated Storage

Abstract

Background: Chicken meat products are highly susceptible to oxidative and microbial deterioration during storage, creating a need for safe natural preservatives that can maintain product quality. Lemongrass (Cymbopogon citratus) essential oil possesses antioxidant and antimicrobial properties that may improve the stability of processed meat products. Aims: This study evaluated lemongrass essential oil (LGEO) as a natural preservative for improving the quality and refrigerated storage stability of chicken meatballs. Study Design: A completely randomised design was used. Place and Duration of Study: The study was conducted at the Animal Products and Processing Meat Laboratory, University of Ibadan, Nigeria, between April and July 2024. Methodology: Four emulsions containing lemongrass essential oil (LGEO) were formulated: LGEO1 (0% LGEO), LGEO2 (0.5% LGEO), LGEO3 (1.0% LGEO), and LGEO4 (1.5% LGEO). Each treatment, replicated three times, was shaped into balls (approximately 50 g) and oven-cooked separately at 150 °C for 20 minutes. Proximate composition (%) and sensory attributes, assessed using a 9-point hedonic scale, were evaluated in fresh meatballs. Total volatile basic nitrogen (TVBN; mg/100 g) and thiobarbituric acid reactive substances (TBARS; mg MDA/kg) were assessed on days 0, 7, and 14. Data were analysed using ANOVA, and differences between means were separated using Tukey's HSD test at P < .05. Results: The fat (13.29%) and protein (23.96%) contents of meatballs containing 1.5% LGEO were significantly higher (P < .05), whereas the ash content of meatballs containing 1.0% LGEO was similar to those containing 1.5% LGEO (2.51) and 0.5% LGEO (2.34). The sensory characteristics did not differ significantly (P > .05), whereas the TVBN (9.62) and TBARS (2.51) values of chicken meatballs containing 0% LGEO were significantly higher (P < .05). Conclusion: LGEO inclusion, particularly at 1.5%, improved oxidative and microbial stability without reducing sensory acceptability during refrigerated storage.