meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2025-10-2-120-127meat-458Research ArticleСтатьиAntioxidant effect of nigella oil on heated camel and rabbit meatAntioxidant effect of nigella oil on heated camel and rabbit meathttps://orcid.org/0009-0009-5616-1595RachchadKh.RachchadKh.

Khadija Rachchad, PhD Student

Ben M’Sick Faculty of Sciences; Physiopathology and Molecular Genetics Laboratory

20000; No. 51, Ifriquia City, Echahid Eloualid Essaghir str.; Casablanca

Tel.: +212–646–63–01–37

Khadija Rachchad, PhD Student

Ben M’Sick Faculty of Sciences; Physiopathology and Molecular Genetics Laboratory

20000; No. 51, Ifriquia City, Echahid Eloualid Essaghir str.; Casablanca

Tel.: +212–646–63–01–37

khadijarachad212@gmail.comhttps://orcid.org/0009-0005-1179-6328FarhM.FarhM.

Mohamed Farh, Professor

Ben M’Sick Faculty of Sciences; Physiopathology and Molecular Genetics Laboratory

20000; No. 51, Ifriquia City, Echahid Eloualid Essaghir str.; Casablanca

Tel.: +212–608–22–72–09

Mohamed Farh, Professor

Ben M’Sick Faculty of Sciences; Physiopathology and Molecular Genetics Laboratory

20000; No. 51, Ifriquia City, Echahid Eloualid Essaghir str.; Casablanca

Tel.: +212–608–22–72–09

mohamedfarh50@gmail.comhttps://orcid.org/0000-0003-4851-1179KhasmiM. E.KhasmiM. E.

Mohammed El Khasmi, Professor

Ben M’Sick Faculty of Sciences; Physiopathology and Molecular Genetics Laboratory

20000; No. 51, Ifriquia City, Echahid Eloualid Essaghir str.; Casablanca

Tel.: +212–608–22–72–09

Mohammed El Khasmi, Professor

Ben M’Sick Faculty of Sciences; Physiopathology and Molecular Genetics Laboratory

20000; No. 51, Ifriquia City, Echahid Eloualid Essaghir str.; Casablanca

Tel.: +212–608–22–72–09

mohammedelkhasmi@gmail.comHassan II University of CasablancaМароккоHassan II University of CasablancaMorocco202506072025102120127Copyright © Rachchad K., Farh M., Khasmi M.E., 20252025Rachchad K., Farh M., Khasmi M.E.Rachchad K., Farh M., Khasmi M.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/458

   The exposure of meat to heating (cooking) or cold storage could alter its chemical composition. In this work, the oxidizing effect of heating on rabbit and camel meat, and the protective effect of nigella oil (NO) were evaluated and compared. Samples of rabbit and camel meat were treated with increasing doses of NO, and then were heated until reaching an internal temperature of 80 °C. Water loss, thiobarbituric acid reactive substances (TBARS) and carbonyls levels, as well as activities of catalase (CAT), glutathione peroxidase (GSHPx) and superoxide dismutase (SOD), were analyzed at different meat storage times. The results showed that heating of camel and rabbit meat induced a significant increase in the water loss, and TBARS and carbonyls levels, associated with a significant decrease in the activities of CAT, GSHPx and SOD. In both species, TBARS and carbonyls in the meat samples treated with NO before heating were significantly (P < 0.05) lower than those in the untreated samples, and decreased more and more when the NO dose increased. In the samples treated with NO, all enzymatic activities were significantly (P < 0.05) higher than those observed in the untreated samples, and increased more and more with increasing NO dose. The findings reveal a potential antioxidant power of NO preserving the organoleptic composition of heated camel and rabbit meat.

   The exposure of meat to heating (cooking) or cold storage could alter its chemical composition. In this work, the oxidizing effect of heating on rabbit and camel meat, and the protective effect of nigella oil (NO) were evaluated and compared. Samples of rabbit and camel meat were treated with increasing doses of NO, and then were heated until reaching an internal temperature of 80 °C. Water loss, thiobarbituric acid reactive substances (TBARS) and carbonyls levels, as well as activities of catalase (CAT), glutathione peroxidase (GSHPx) and superoxide dismutase (SOD), were analyzed at different meat storage times. The results showed that heating of camel and rabbit meat induced a significant increase in the water loss, and TBARS and carbonyls levels, associated with a significant decrease in the activities of CAT, GSHPx and SOD. In both species, TBARS and carbonyls in the meat samples treated with NO before heating were significantly (P < 0.05) lower than those in the untreated samples, and decreased more and more when the NO dose increased. In the samples treated with NO, all enzymatic activities were significantly (P < 0.05) higher than those observed in the untreated samples, and increased more and more with increasing NO dose. The findings reveal a potential antioxidant power of NO preserving the organoleptic composition of heated camel and rabbit meat.

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The authors declare that there are no conflicts of interest present.