dc.contributor.author | Can Ö.P. | |
dc.date.accessioned | 2019-07-27T12:10:23Z | |
dc.date.accessioned | 2019-07-28T09:14:21Z | |
dc.date.available | 2019-07-27T12:10:23Z | |
dc.date.available | 2019-07-28T09:14:21Z | |
dc.date.issued | 2012 | |
dc.identifier.issn | 1580-4003 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/4911 | |
dc.description.abstract | The effects of thyme essential oil on the shelf life of chicken balls during refrigerated storage for 12 days were examined. Treatments examined in the present study were as follows: A (control samples, untreated), B (final concentration of thyme essential oil; 0.4% w/w, added to ball), C (final concentration of thyme essential oil; 0.4% w/w, on surface of ball). The shelf-lives of samples were determined by means of microbiological, chemical, sensory, colour and texture analyses. Microbial populations in B group samples were determined to be reduced at the end of the storage period. Lactic acid bacteria (LAB) and Enterobacteriaceae were the most sensitive groups among the microorganisms examined. B group treatment samples resulted in lower microbiological counts in comparison to the control (A) and C group samples, but LAB was found to be lower in group C samples. Salmonella spp. and Staphylococcus spp. were not detected in all samples. TBA values for C group samples remained lower than 1mg MDA/kg throughout the 12 day storage period. The pH values varied between 6.4 (day 0) and 5.9 (day 12). The C group samples were found to be desirable (organoleptically acceptable) following sensory analysis. Based primarily on sensory data (taste attribute) B and C groups samples extended the product's shelf-life by ca. 4 and 6 days, respectively, as compared to the control sample. The results of the analyses of chicken balls showed no significant differences (p>0.05) in colour and texture among all samples. | en_US |
dc.description.sponsorship | Can, Ö.P.; University of Cumhuriyet, Faculty of Engineering, Department of Food Engineering, Sivas, Turkey; email: opcan@cumhuriyet.edu.tr | en_US |
dc.language.iso | eng | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Chemical and sensory quality | en_US |
dc.subject | Chicken ball | en_US |
dc.subject | Colour and texture analysis | en_US |
dc.subject | Microbiology | en_US |
dc.subject | Thyme oil | en_US |
dc.title | The effect of thyme oil on the shelf life of chicken balls during storage period | en_US |
dc.type | article | en_US |
dc.relation.journal | Slovenian Veterinary Research | en_US |
dc.contributor.department | Can, Ö.P., University of Cumhuriyet, Faculty of Engineering, Department of Food Engineering, Sivas, Turkey | en_US |
dc.identifier.volume | 49 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.endpage | 26 | en_US |
dc.identifier.startpage | 19 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |