Abstract
The main objective of the present study was carried to evaluate the possibility of using spices and herbs (thyme, rosemary, sage, marjoram and black seeds) as natural antio xidants to help chicken burger industry to min imize lipid o xidation and extend the shelf-life of ch icken burger. Two concentrations of these plants (0.5 and 1%) were added to chicken burger and stored at -18℃ fo r 6 months. Fat content, thiobarbituric acid values (T.B.A) and pero xide value (P.V) were determined. Study indicated that, there were slight increases in crude fat contents of all samp les during freezing storage. Furthermo re, during storage the thiobarbituric acid values (T.B.A) and pero xide value (P.V) for all samples increased as storage period increased. Meanwhile, treat ments which had spices and herbs at levels 1% showed slight decrease in (T.B.A) values and (P.V) compared with control and t reat ments which had spices and herbs at level 0.5%. A lso, the results appeared that thyme was the most efficient protection against lipid o xidation followed by sage, rosemary and then marjoram while b lack seeds gave less effect. Essential oils of thyme, rosemary, sage, marjoram and black seeds were obtained by steam distillat ion and the chemical co mposition of each oils were determined by gas liquid chro matographic technique. The fractionated and identified chemical structures of spices and herbs volatile o ils showed that , there were 11 co mponents isolated from thy me volatile o il, just 9 co mponents of them were identified. 19 co mpounds were isolated fro m rosemary volat ile oil, but just 12 co mponents were identified. Chemica l co mposition of sage volatile oil, about 19 co mpounds were isolated from the oil, only 12 compounds were identified fro m them. 16 co mponents isolated fro m marjoram volat ile oil, only 14 of them were identified. Finally, 17 co mponents isolated fro m black seeds volatile oil, only 10 co mponents of them were identified.
Highlights
Changes in eating habits arising fro m the develop ment of society in recent decades hav e led peop le to search for affordab le and healthier foods with satisfactory taste and pleasant appearance
The other burger treat ments showed increment in T.B.A values during fro zen storage, these increments were largely lower than that of control sample with a significant difference in some cases. In regard to these results, burger samples formulated with spices and herbs at level 1% had the lowest T.B.A values at the end of frozen storage, while those samples formu lated with spices and herbs at level 0.5% had higher T.B.A values with no significant difference compared within each treatment
The third chemical group was sesquiterpenes which contain β-cayophllene (2.10%).[29] determined the major co mponents of thyme essential oil by gas chromatography (GC) and GC-Mass and they were.[30] identified the aroma compounds in the extracts of thyme leaves by (GC) and (GC/MS)
Summary
Changes in eating habits arising fro m the develop ment of society in recent decades hav e led peop le to search for affordab le and healthier foods with satisfactory taste and pleasant appearance. The food industry continually seeks to adapt and develop new formu lations designed to increase shelf life and to improve quality and food safety. A fter microbial deterioration, lipid o xidat ion is the main process that results in loss of quality[2]. Lipid o xidat ion generates undesirable products fro m the sensory point of view, making the food unfit for consumption. It causes the degradation of fat soluble vitamins and essential fatty acids, and it interferes with the integrity and safety of foods through the formation
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