Effect of Thyme Leaves Extract on Quality of Lamb and Chicken Meat during Storage.
Keywords:
Lipid Oxidation, Microbial Count, Thyme leaf extract, Meat PattiesAbstract
It has been known that thyme have antioxidant capacity and antimicrobial activity against different bacteria, therefore this investigation was designed to study the effect of adding thyme extract (0, 250, 500 and 1000 ppm) on the oxidative rancidity and microbial growth on lamb and chicken patties stored at 4C° for 12 days. The result revealed that malondialdehyde (MDA) values started to increase during storage periods, of both lamb and chicken patties. Extract of thyme apparently retarded significantly (p<0.01) oxidative rancidity and microbial growth as well in both lamb and chicken patties. Thus it can be concluded that addition of thyme especially at a rate of 500 ppm is effective as compared to untreated patties against oxidation and microbial growth.
References
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Lacroix, M., Smoragicz, W., Pazdernik, L., Kone, M.I. and Krzystyniak, K. (1997) Prevention of lipid radiolysis by natural antioxidants from rose marry and thyme. Food Res. Int., 30: 457-462.
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Raghavan, S. and Richards, M.P. (2007) Comparison of solvent and microwave extracts of cranberry press cake on the inhibition of lipid oxidation in mechanically separated turkey. Food Chem, 102 (3): 818-826.
Rhee, K.S. (1989) Chemistry of meat flavour. In: Flavour chemistry of lipid food. MinandSmouse. Champain. pp. 462
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Selmi, S. And Sadok, S. (2008)The effect of natural antioxidant (Thymus vulgaris Linnaeus) on flesh quality of tuna (Thunnusthynnus(Linnaeus)) during chilled storage. Pan-American Journal of Aquatic Sciences, 3 (1): 36-45
Senatore, F. (1996) Influence of harvesting time on yield and composition of the essential oil of thyme growing wild in Campania (south Italy). J.Agr. Food Chem., 44: 1327-32.
Seung-Joo, L., S., Umano, K., Shibamoto, T. and Lee, K. (2005) Identification of volatile components in basil (OcimumbasilicumL.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food chemistry, Vol. 91, Iss.1, pp131-
Skerget, M., Kotnik, P., Hadolin, M., Hras, A.R., Simonic, M. and Knez, Z. (2005) Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem., 89: 191-198.
Solomakos, N., Govaris, A., Koidis, P. and Botsoglou, N. (2008) The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Science, 80, 159e166.
Stahl-Biskup, E. (1991) The chemical composition of thyme oils. A review of the literature 1960-89. J. Essent. Oil Res., 3: 61-82.
Verme, S. P. and Sahoo, J. (2000) Improving the quality of ground chevon during refrigerated storage bytocopherol acetate preblending, Meat Sci., 56:403-413.
Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J. and Perez- Alvarez, J.A. (2010) Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella
Witte, V.C., Krause, G.F. and Baily, M.E. (1970) A new extraction method for determiniy 2-7 hiobarbiturie acid values of pork and beef during storage. J. Food Sci., 35:582-585.
Amarowicz, R., Egarska, Z., Rafalowski, R., Pegg R.B., Karamac, M. and Ska, A.K. (2009) Antioxidant activity and free radical-scavenging capacity of ethanolic extracts of thyme, oregano, and marjoram. Eur. J. Lipid Sci. Tech., 111: 1111-1117.
American Public Health Association, (1992) Compendium methods for microbiological examination of foods, 2nd (ed.), Washington D.C
Dorman, H.J.D. and Deans, S.G. (2000) Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J. Appl. Microbiol., 88: 308.
Duncan, D.B.(1955)Multiple ranges and Multiple test. Biometric, 11; 16.
.Javanmardi, J., Stushnoff C., Locke, E., Vývanco,(2003) Antioxidant activity and total phenolic content of Iranian Ocimum accessions J.M., Food Chemistry, 83: p. 547-550.
Kassem, G.M., Atta-Alla, O.A. and Ali, F.H.M. (2011) Improving The Quality Of Beef Burger By Adding Thyme Essential Oil And Jojoba Oil.Archivos de zootecnia, vol. 60, núm. 231, p. 789.
Lacroix, M., Smoragicz, W., Pazdernik, L., Kone, M.I. and Krzystyniak, K. (1997) Prevention of lipid radiolysis by natural antioxidants from rose marry and thyme. Food Res. Int., 30: 457-462.
Lawless, J. (1995) The illustrated encyclopedia of essential oils. Element books Ltd. Shaftesbury. UK.
Naveena, B.M, Sen, A.R., Kingsly, R.P., Singh, D.B. and Kondaiah, N. (2008) Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. Int. J. of Food Sci and Tech, 43:1807-1812.
Nguefack, J.,Dongmo, J.B., Dakole, C.D., Leth, V., Vismer, H.F., Torp, J. and Nkengfack, A.E. (2009) Food preservative potential of essential oils and fractions from Cymbopogoncitratus, OcimumgratissimumandThymus vulgaris against mycotoxigenic fungi. Int. J. Food Microbiol., 131: 151-156
Raghavan, S. and Richards, M.P. (2007) Comparison of solvent and microwave extracts of cranberry press cake on the inhibition of lipid oxidation in mechanically separated turkey. Food Chem, 102 (3): 818-826.
Rhee, K.S. (1989) Chemistry of meat flavour. In: Flavour chemistry of lipid food. MinandSmouse. Champain. pp. 462
SAS/STAT, (2002) User Guide for Personal Computers. Release 6.12 SAS. Institute Inc., Cary, NC. U.S.A.
Schuler, P. (1990) Natural antioxidants exploited commercially. In: Hudson, B.J.F. (Ed), Food Antioxidants. Elsevier Applied Science, London. 99-170.
Sebranek, J. and Bacus, J. (2007) Natural and organic cured meat products: regulatory, manufacturing, marketing, quality and safety issues. American Meat Science Association White Paper Series 1. Accessed 2009 March 24.http://www.meatscience.org/pubs/ White%20Papers/wp_001_2007_Natural_Organic_Cured_Meat.pdf
Selmi, S. And Sadok, S. (2008)The effect of natural antioxidant (Thymus vulgaris Linnaeus) on flesh quality of tuna (Thunnusthynnus(Linnaeus)) during chilled storage. Pan-American Journal of Aquatic Sciences, 3 (1): 36-45
Senatore, F. (1996) Influence of harvesting time on yield and composition of the essential oil of thyme growing wild in Campania (south Italy). J.Agr. Food Chem., 44: 1327-32.
Seung-Joo, L., S., Umano, K., Shibamoto, T. and Lee, K. (2005) Identification of volatile components in basil (OcimumbasilicumL.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food chemistry, Vol. 91, Iss.1, pp131-
Skerget, M., Kotnik, P., Hadolin, M., Hras, A.R., Simonic, M. and Knez, Z. (2005) Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem., 89: 191-198.
Solomakos, N., Govaris, A., Koidis, P. and Botsoglou, N. (2008) The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Science, 80, 159e166.
Stahl-Biskup, E. (1991) The chemical composition of thyme oils. A review of the literature 1960-89. J. Essent. Oil Res., 3: 61-82.
Verme, S. P. and Sahoo, J. (2000) Improving the quality of ground chevon during refrigerated storage bytocopherol acetate preblending, Meat Sci., 56:403-413.
Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J. and Perez- Alvarez, J.A. (2010) Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella
Witte, V.C., Krause, G.F. and Baily, M.E. (1970) A new extraction method for determiniy 2-7 hiobarbiturie acid values of pork and beef during storage. J. Food Sci., 35:582-585.
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Published
2015-09-30
How to Cite
Baker, I. A., Oray, K. A., & Hussein, K. N. (2015). Effect of Thyme Leaves Extract on Quality of Lamb and Chicken Meat during Storage. Science Journal of University of Zakho, 3(2), 205–211. Retrieved from https://sjuoz.uoz.edu.krd/index.php/sjuoz/article/view/144
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