Effects of the application of natural antioxidants on the inhibition of lipid oxidation and the influence on sensory aspects of chicken meat and its derivatives

Lipid oxidation in meat and its derivatives causes gradual degradation of sensory and nutritional qualities, impacting consumer acceptance of the product. To delay and/or reduce this deterioration and extend shelf life, antioxidant substances are often used, predominantly synthetic ones. However, synthetic antioxidants can have carcinogenic properties, leading consumers to prefer natural products. Consequently, numerous studies have been conducted to replace synthetic antioxidants with natural alternatives. The purpose of this study is to assess the most widely used sources of natural antioxidants in meat and its derivatives, identify the main chemical groups associated with them, and examine the types of extraction methods used. Research in the Scopus and Web of Science databases yielded 35 relevant articles. It was observed that 29% of the published studies applied natural antioxidants to chicken meat, while 71% applied them to derivatives. The chemical groups most commonly associated with natural antioxidants were phenolic and flavonoid compounds. These antioxidants were used in various forms, such as extracts, powders, essential oils, and encapsulated oils. Additionally, it became evident that the concentration of natural antioxidants applied to chicken meat and its derivatives must be limited to avoid altering sensory attributes. Natural antioxidants have been shown to positively affect lipid oxidation inhibition, making them a viable alternative to synthetic antioxidants.