The Effect of Shirazi Thyme Extract on Extending the Shelf Life of Chicken Meat Stored at Refrigerator Temperature
محورهای موضوعی : غذاهای فراسودمند و عصاره های زیستیMaryam Moghaddas 1 , kosar Shirzadi Mokhles 2 , mohaddese Shirzadi Mokhles 3
1 - Safadasht Branch, Islamic Azad University, Tehran, Iran
2 - 2Department of Chemistry, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran
3 - 2Department of Chemistry, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran
کلید واژه: Antimicrobial compounds, shelf life, Shirazi thyme, chicken fillet.,
چکیده مقاله :
Fresh chicken meat is highly perishable due to microbial growth and physicochemical changes, even when stored under refrigerated conditions. Shirazi thyme, with its high content of bioactive compounds such as polyphenolic compounds, can be used as a natural preservative in meat products. Therefore, this study aimed to investigate the antibacterial activity of Shirazi thyme extract to improve the shelf life of chicken meat stored at refrigerator temperature. For this purpose, Shirazi thyme extract was prepared at four concentration levels (0%, 1%, 2%, and 3%) and added to chicken samples. A sample without extract was considered as the control. All samples were stored at a temperature of four degrees Celsius for nine days. Total bacterial count, pH, peroxide value, and sensory evaluation were tested on the first, third, sixth, and ninth days. The results showed that Shirazi thyme extract significantly reduced the total microbial load compared to the control sample (p<0.05). The peroxide value and pH level were also significantly reduced in the treated samples compared to the control. The three percent extract concentration was identified as the optimal treatment. According to the obtained results, Shirazi thyme extract has high potential to increase the shelf life of chicken meat stored at refrigerator temperature.
Fresh chicken meat is highly perishable due to microbial growth and physicochemical changes, even when stored under refrigerated conditions. Shirazi thyme, with its high content of bioactive compounds such as polyphenolic compounds, can be used as a natural preservative in meat products. Therefore, this study aimed to investigate the antibacterial activity of Shirazi thyme extract to improve the shelf life of chicken meat stored at refrigerator temperature. For this purpose, Shirazi thyme extract was prepared at four concentration levels (0%, 1%, 2%, and 3%) and added to chicken samples. A sample without extract was considered as the control. All samples were stored at a temperature of four degrees Celsius for nine days. Total bacterial count, pH, peroxide value, and sensory evaluation were tested on the first, third, sixth, and ninth days. The results showed that Shirazi thyme extract significantly reduced the total microbial load compared to the control sample (p<0.05). The peroxide value and pH level were also significantly reduced in the treated samples compared to the control. The three percent extract concentration was identified as the optimal treatment. According to the obtained results, Shirazi thyme extract has high potential to increase the shelf life of chicken meat stored at refrigerator temperature.
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