The effect of thyme oil on the shelf life of chicken balls during storage period

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.