Impact of Liquid Smoke and Thyme Oil on Quality of Chicken and Turkey Chilled Meatballs | ||||
| Journal of Sohag Agriscience (JSAS) | ||||
| Article 6, Volume 6, Issue 2 - Serial Number 11, December 2021, Page 137-150 PDF (1.28 MB) | ||||
| Document Type: Research and Review Papers | ||||
| DOI: 10.21608/jsasj.2021.222585 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed Abd Elhamed Sorour1; Adel A. Abd El-Hamied2; Ahmad R. Mahmoud2; Elsayed Ali Mahmoud  3
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| 1Food Science and Nutrition Department Faculty of Agriculture Sohag University Sohag Egypt 82524 | ||||
| 2Food Science and Technology Department Faculty of Agriculture EL-Azhar University Assiut Egypt 11651 | ||||
| 3Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Egypt. | ||||
| Abstract | ||||
| The purpose of this study was to see how liquid smoke made from beech sawdust and thyme essential oil (TEO) affected the stability of chicken and turkey meatballs when kept refrigerated. The study looked at three factors: chicken and turkey meatballs, liquid smoke and TEO concentrations (1 % and 0.1 %, respectively), and shelf life at refrigerated temperatures at 4◦ +1 C for (0, 3, 6, 9, 12 and 15 days). Physicochemical (moisture, crude protein, crude fat, ash, pH value, water holding capacity) and total bacterial count parameters were examined. The treatments showed a considerable favorable effect on the overall bacterial count and physicochemical parameters. During storage, the samples treated with liquid smoke, then TEO, and control lost the least amount of moisture, protein, and water holding capacity. During storage, the fat, ash, and total bacterial count increased, with the greatest levels in control and the lowest in liquid smoke, followed by TEO. The pH value has decreased during storage by addition of liquid smoke 1% compared to TEO, and control. The interaction between treatments and storage days showed significant effect (P ≤0.05) on protein, fat, pH value, water holding capacity and total bacterial count. Furthermore, the lowest change was noticed in samples treated with liquid smoke during storage. Applications of liquid smoke in meatballs reduced the rate of microbial damage, maintained the physiochemical properties and were better accepted compared to TEO and control. | ||||
| Keywords | ||||
| Meatballs; liquid smoke; thyme essential oil; physicochemical properties and total bacterial count | ||||
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