EFFECT OF ETHANOLIC EXTRACT OF THYME AND OLIVE LEAVE IN QUALITY CHARACTERISTIC OF LAMB PATTIES DURING STORAGE

Abstract

The aim of this experiment was to evaluate the effect of adding different levels of each of olive leaf extract (OLE) and thyme leaf extract (TLE) and their combination in some physicochemical, microbial, and sensory characteristic of lamb patties stored either at 4c° for 12 days or at -18c° for 120 days. Results revealed that there are a steady rise (p<0.01) in oxidative rancidity, microbial count and free fatty acid in control and treated samples with increasing time in both storage periods. Also, a significant (p<0.01) reduction in TBA, microbial count and free fatty acid was observed in samples treated with OLE, TLE and their combination. Moreover, it was found that addition of 1% OLE and 1% OLE +0.05%TLE are more effective against formation of TBA and microbial count, respectively. Sensory characteristics were highest in patties treated with 0.05% TLE and the lowest was noticed in samples treated with 1% OLE.