Document Type : Original Articles
Authors
1
PhD candidate, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran.
2
PHD Assistant Professor, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
3
Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran - Iran
4
Assistant Professor, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
10.22092/ari.2025.367461.3393
Abstract
The preservative effect of the addition of thymol and thymol coated with xanthan gum and guar on meat quality parameters and sensory acceptability of fried meat hamburgers during a 21-day exposure was investigated. Eight treatments were studied: CON - burger without thymol; TYM0.5% - burger with 0.5% thymol, TYM1% - burger with 1% thymol; TCX0.5% - burger with 0.5% thymol coated with 1% xanthan gum; TCG0.5% - burger with 0.5% thymol coated with 1% guam gum. TCX1 - burger with 1% thymol coated with 1% xanthan gum; TCG1 - burger with 1% thymol coated with 1% guar gum and TCXG - burger with 1% thymol coated with 1% xanthan and guar gums. The control treatment had the highest energy level while the TCG1 had the lowest. The use of thymol resulted in an increase (P < 0.05) in the moisture content, particularly when the thymol was coated with xanthan and guar gums. The most significant (P < 0.05) reduction in cooking loss and fat absorption was observed with TCXG treatment. The treatment groups showed an increase in ash levels compared to the control treatment. The protein content of group treated with thymol was lower than the control. The carbohydrate content of the samples increased with TCXG compared to the control treatment. Odour, colour, texture and general acceptability scores (P) were higher in the TCXG and TCG1 treatments and lowest in the CON treatment. From the beginning of the display (day 1) to day 21, there was a significant decrease in the scores for odour, colour, texture and overall acceptability. The results showed that coating thymol with xanthan and guar increased the b, a and l indices compared to the control treatment. The study concluded that thymol can extend the shelf life of processed foods, making it a potential natural alternative to synthetic ingredients. The utilization of thymol, in both uncoated and coated forms, resulted in a significant reduction in the TVN index. The combination of thymol coated with xanthan and guar at a concentration of 1% proved to be the most effective in reducing the level of bacteria.
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