Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties

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dc.contributor.authorSaricoban, Cemalettin
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.date.accessioned2020-03-26T18:50:17Z
dc.date.available2020-03-26T18:50:17Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, effects of thyme/cumin essential oils (EO) and butylated hydroxyl anisole (BHA)/butylated hydroxyl toluene (BHT) on physicochemical properties and storage stability of chicken patties were compared in different storage periods (0, 3, 7, 14, 21, and 28 d). It was found that there were significant (P < 0.05) differences between physicochemical properties of patty samples treated with EO and the synthetic antioxidants. The EO showed similar performance to those of BHA and BHT in limiting TBARS values of chicken patty samples. Similarity in performance was also the case for microbial stability (total aerobic mesophilic, psychrotrophic, lactic acid, and coliform bacteria as well as molds and yeasts); namely, their effects were significant (P < 0.05). Effect of thyme EO was significant (P < 0.05) and remarkable, not allowing any coliform bacteria to grow in the samples. Given that EO were obtained from natural sources, the data suggested that the EO might be more useful than their synthetic counterparts, BHA and BHT, as additives for chicken patties to maintain oxidative/microbial stability and increase shelf life.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK-TOVAG)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [108 O 002]en_US
dc.description.sponsorshipThis study was supported by The Scientific and Technological Research Council of Turkey (TUBITAK-TOVAG, Project Number: 108 O 002). This study was a part of project named, "The effect of essential oils of some spices on the storage stability and microbiological quality of vacuum-packaged chicken patties." The authors thank Gulsah Kanbur (Selcuk University, Konya, Turkey) for her valuable support.en_US
dc.identifier.doi10.3382/ps.2013-03477en_US
dc.identifier.endpage463en_US
dc.identifier.issn0032-5791en_US
dc.identifier.issn1525-3171en_US
dc.identifier.issue2en_US
dc.identifier.pmid24570469en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage456en_US
dc.identifier.urihttps://dx.doi.org/10.3382/ps.2013-03477
dc.identifier.urihttps://hdl.handle.net/20.500.12395/30784
dc.identifier.volume93en_US
dc.identifier.wosWOS:000334045600025en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherOXFORD UNIV PRESSen_US
dc.relation.ispartofPOULTRY SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectchicken pattyen_US
dc.subjectthyme/cumin essential oilen_US
dc.subjectbutylated hydroxyl anisole/butylated hydroxyl tolueneen_US
dc.subjectoxidative stabilityen_US
dc.subjectmicrobial stabilityen_US
dc.titleEffect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken pattiesen_US
dc.typeArticleen_US

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