Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storage
Due to the side effects of synthetic food preservatives on human health, more studies have been recently focused on natural preservatives. This research aimed to investigate the effect of Thymus vulgaria extract on some of chemical (TVb-N), microbiological (total count and psychrophilic count) and s...
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| Format: | Article |
| Language: | fas |
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Islamic Azad University, Tabriz Branch
2014-11-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_517055_15ac288486ae732dd0fec773a44fad23.pdf |
| _version_ | 1828470028427591680 |
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| author | K Pirouti A Javadi F Nahidi |
| author_facet | K Pirouti A Javadi F Nahidi |
| author_sort | K Pirouti |
| collection | DOAJ |
| description | Due to the side effects of synthetic food preservatives on human health, more studies have been recently focused on natural preservatives. This research aimed to investigate the effect of Thymus vulgaria extract on some of chemical (TVb-N), microbiological (total count and psychrophilic count) and sensory (texture, taste, flavor and color) properties of susage during storage. Different concentrations (0, 1%, 2% and 3%) of thyme extract were added to the sausage farsh. After the production of sausages, the samples were stored in the refrigerator. During the storage period (0, 14, 28 and 42 days) the samples were subjected to chemical, microbialogical and sensory examinations. Results of total microbial count and psychrophilic count revealed a significant (p < 0.05) difference between the control group and the samples containg 2% thyme extract. Moreover, TVB-N and peroxide indices were highest among control sample which indicates the significance (p < 0.05) impact of thyme extract on the shelf-life of sausage samples. However, no significant (p > 0.05) difference was observed among treatment groups (1, 2 and 3% thyme). Regarding the results of sensory assays, no significant difference was observed between the samples containing 1% thyme extract and control group. On the other hand, the difference between the samples containing 1% and 3% thyme extract was not statistically significant (p < 0.05). Considering all above it was concluded that thyme extract at the concentration of 2% could be used as a preservative in sausage. |
| first_indexed | 2024-12-11T04:46:58Z |
| format | Article |
| id | doaj.art-6b6f6f70e2d84dc886eb9c81db5325e4 |
| institution | Directory Open Access Journal |
| issn | 2228-7647 2476-6968 |
| language | fas |
| last_indexed | 2024-12-11T04:46:58Z |
| publishDate | 2014-11-01 |
| publisher | Islamic Azad University, Tabriz Branch |
| record_format | Article |
| series | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| spelling | doaj.art-6b6f6f70e2d84dc886eb9c81db5325e42022-12-22T01:20:29ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682014-11-0143 (15) پاییز920517055Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storageK Pirouti0A Javadi1F Nahidi2- M.Sc Graduate of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, IranAssociate Professor, Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, IranAssistant Professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.Due to the side effects of synthetic food preservatives on human health, more studies have been recently focused on natural preservatives. This research aimed to investigate the effect of Thymus vulgaria extract on some of chemical (TVb-N), microbiological (total count and psychrophilic count) and sensory (texture, taste, flavor and color) properties of susage during storage. Different concentrations (0, 1%, 2% and 3%) of thyme extract were added to the sausage farsh. After the production of sausages, the samples were stored in the refrigerator. During the storage period (0, 14, 28 and 42 days) the samples were subjected to chemical, microbialogical and sensory examinations. Results of total microbial count and psychrophilic count revealed a significant (p < 0.05) difference between the control group and the samples containg 2% thyme extract. Moreover, TVB-N and peroxide indices were highest among control sample which indicates the significance (p < 0.05) impact of thyme extract on the shelf-life of sausage samples. However, no significant (p > 0.05) difference was observed among treatment groups (1, 2 and 3% thyme). Regarding the results of sensory assays, no significant difference was observed between the samples containing 1% thyme extract and control group. On the other hand, the difference between the samples containing 1% and 3% thyme extract was not statistically significant (p < 0.05). Considering all above it was concluded that thyme extract at the concentration of 2% could be used as a preservative in sausage.http://jfh.iaut.ac.ir/article_517055_15ac288486ae732dd0fec773a44fad23.pdfthymeSausageNatural preservativesShelf-life |
| spellingShingle | K Pirouti A Javadi F Nahidi Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storage Bihdāsht-i Mavādd-i Ghaz̠āyī thyme Sausage Natural preservatives Shelf-life |
| title | Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storage |
| title_full | Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storage |
| title_fullStr | Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storage |
| title_full_unstemmed | Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storage |
| title_short | Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storage |
| title_sort | effect of thyme thymus vulgaria extract on chemical microbiological and sensory properties of sausage during storage |
| topic | thyme Sausage Natural preservatives Shelf-life |
| url | http://jfh.iaut.ac.ir/article_517055_15ac288486ae732dd0fec773a44fad23.pdf |
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