Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storage

Due to the side effects of synthetic food preservatives on human health, more studies have been recently focused on natural preservatives. This research aimed to investigate the effect of Thymus vulgaria extract on some of chemical (TVb-N), microbiological (total count and psychrophilic count) and sensory (texture, taste, flavor and color) properties of susage during storage. Different concentrations (0, 1%, 2% and 3%) of thyme extract were added to the sausage farsh. After the production of sausages, the samples were stored in the refrigerator. During the storage period (0, 14, 28 and 42 days) the samples were subjected to chemical, microbialogical and sensory examinations. Results of total microbial count and psychrophilic count revealed a significant (p 0.05) difference was observed among treatment groups (1, 2 and 3% thyme). Regarding the results of sensory assays, no significant difference was observed between the samples containing 1% thyme extract and control group. On the other hand, the difference between the samples containing 1% and 3% thyme extract was not statistically significant (p < 0.05). Considering all above it was concluded that thyme extract at the concentration of 2% could be used as a preservative in sausage