SLOVENIAN VETERINARY RESEARCH

22
Ö. Pelin Can
9
8
7
a
8
7
b
6
6
5
4
5
log cfu/g
3
2
1
log cfu/g
4
3
0
0 2 4 6 8 10 12 14
2
0 2 4 6 8 10 12 14
Storage Time (Day)
Storage Time (Day
8
c
8
d
6
6
4
4
log cfu/g
2
log cfu/g
2
0
0 2 4 6 8 10 12 14
0
0 2 4 6 8 10 12 14
Storage Time (Day)
Storage Time (Day)
Figure 1: Changes (log cfu/g) in (a) Total Viable Counts (TVC); (b) Pseudomonas spp.; (c) LAB and (d) Enterobacteriaceae,
control (A), batter with added thyme EO 0.4% (B) and ball surface b thyme EO 0.4% (C). Each point is the mean
2,4
of three samples taken from two replicate experiments (n: 3 x 2: 6). 2,1 Error bars show SD.
1,8
7,5
7,2
a
1,5
2,4
b
1,2
2,1
1,8 0,9
6,9
6,6
6,3
6,0
0 2 4 6 8 10 12 14
Storage Time (Day)
mg malondialdehyde/kg mg malondialdehyde/kg
1,5 0,6
1,2 0,3
0,9
0,0
0 2 4 6 8 10 12 14
0,6
Storage Time (Day)
0,3
0,0
0 2 4 6 8 10 12 14
Storage Time (Day)
Figure 2: Changes of pH (a) and TBA (b) values of chicken balls, control (A), batter with added thyme EO 0.4% (B)
and ball surface thyme EO 0.4% (C). Each point is the mean of three samples taken from two replicate experiments
(n: 3 x 2: 6). Error bars show SD.
The sensory properties (odour and taste) of the
cooked chicken balls are given in Fig. 3a-b. Sensory
analysis was carried out until the 6 th day of
storage for control group samples and until the
12 th day of storage for treatment group samples.
Due to the microbiological quality of the control
group samples, exceeded limit values were not
subject to sensorial evaluation. Taste attribute
has usually been a more sensitive parameter than
odour; therefore, taste attribute was used for the
sensory evaluation of the thyme products and the
determination of sensorial shelf-life in the present
study. On day 0 of storage, the cooked chicken
balls had a pleasant taste and odour. The presence
of thyme oil (on ball surface) in the samples
produced a very pleasant taste (P