The Effect of Thymol Microcapsules Prepared with Xanthan and Guar Gums on the Count of Staphylococcus Aureus, and the Physicochemical and Sensory Properties of Hamburgers During Frying

The preservative effect of the addition of thymol coated with xanthan gum and guar gum on meat quality parameters and sensory acceptability of fried hamburgers during a ۲۱-day storage period was investigated. Eight treatments were studied: CON (burger without thymol); TYM ۰.۵% (burger with ۰.۵% thymol); TYM ۱% (burger with ۱% thymol); TCX ۰.۵% (burger with ۰.۵% thymol coated with ۱% xanthan gum); TCG ۰.۵% (burger with ۰.۵% thymol coated with ۱% guar gum); TCX ۱ (burger with ۱% thymol coated with ۱% xanthan gum); TCG ۱ (burger with ۱% thymol coated with ۱% guar gum); and TCXG (burger with ۱% thymol coated with ۱% xanthan and guar gums). The control treatment had the highest energy level, while TCG۱ had the lowest. The use of thymol resulted in an increase (p < ۰.۰۵) in the moisture content, particularly when the thymol was coated with xanthan and guar gums. The most significant (p < ۰.۰۵) 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 the group treated with thymol was lower than the control. The carbohydrate content of the samples increased with TCXG compared to the control treatment. Odor, color, texture and general acceptability scores (P) were higher in the TCXG and TCG۱ treatments and lowest in the CON treatment. From the beginning of the display (day ۱) to day ۲۱, there was a significant decrease in the scores for odor, color, 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 ۱% proved to be the most effective in reducing the levels of bacteria.

کلیدواژه ها:

Antimicrobial ، Antioxidant ، Frying hamburger ، Guar ، Physicochemical ، Thymol ، Xanthan