Hamad Gamal M, Henry Shenoda Gaber Monir, El-Rokh Gamal E A, Ramadan Nadia H A, Raoof Hany S Abdel, Sulaiman Ahmed M, El-Mesallamy Ahmed M, Elshaer Samy E, Gaber Sara M, Rabah Ibrahim M, Mahmoud Ahmed R, Salama Mahmoud S A, Mehany Taha, Abdelfttah Hesham E A
Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El Arab 21934, Egypt.
Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71511, Egypt.
Pathogens. 2025 Jun 1;14(6):552. doi: 10.3390/pathogens14060552.
The presence of in chicken meat products leads to significant economic losses for the industry and is associated with human food poisoning. It inspires creative answers for novel substances and techniques, such natural antibacterials, for improved prospects in the future. The objective of this study was to examine the antibacterial properties of thymus and star anise extracts for the suppression of in products made from chicken meat.
Thymus and star anise extracts were phytochemically analyzed using the Folin-Ciocalteu spectrophotometric method, High-Performance Liquid Chromatography (HPLC) to determine the phenolic compounds, DPPH to determine the antioxidant activity, and the agar disk diffusion assay to determine the antibacterial effect of the star anise. Following treatment with the mixture extract, an experimental application was conducted on chicken burgers. was also found in poultry samples. Lastly, the sensory evaluation of the chicken burger was detected.
The findings showed that was present in a large number of chicken meat products, with a significant concentration in chicken thighs (84%), as well as in the mixture extract has the largest concentration of phytochemical components (TPC:123.88 ± 7.42 mg GAE/g, TFC: 69.04 ± 6.37 mg quercetin/g) with strong antibacterial action (the minimum inhibitory concentration (MIC) of the mixed extract was 3.12 mg/mL, with an inhibition zone of 13.06 ± 0.91 mm). Also, the addition of mix. extract to chicken burgers extends their shelf life, particularly when the mix content is high. Additionally, the mix. extract shows non-significant effect ( < 0.05) on the chicken burger's sensory qualities.
Finally, we can make use of the mix. extract of thymus and star anise as a natural preservative in chicken meat products especially the chicken burger.
鸡肉制品中存在[具体物质未明确]会给该行业带来重大经济损失，并与人类食物中毒有关。这激发了对新型物质和技术（如天然抗菌剂）的创造性解决方案，以改善未来前景。本研究的目的是检测百里香和八角提取物对抑制鸡肉制品中[具体物质未明确]的抗菌特性。
采用福林 - 西奥尔特分光光度法对百里香和八角提取物进行植物化学分析，用高效液相色谱法（HPLC）测定酚类化合物，用DPPH法测定抗氧化活性，用琼脂平板扩散法测定八角的抗菌效果。用混合提取物处理后，对鸡肉汉堡进行了实验应用。在家禽样本中也发现了[具体物质未明确]。最后，对鸡肉汉堡进行了感官评价。
研究结果表明，大量鸡肉制品中存在[具体物质未明确]，鸡大腿中浓度显著（84%），混合提取物中植物化学成分浓度最高（总酚含量：123.88±7.42毫克没食子酸当量/克，总黄酮含量：69.04±6.37毫克槲皮素/克），具有很强的抗菌作用（混合提取物的最低抑菌浓度（MIC）为3.12毫克/毫升，抑菌圈为13.06±0.91毫米）。此外，向鸡肉汉堡中添加混合提取物可延长其保质期，尤其是混合提取物含量高时。此外，混合提取物对鸡肉汉堡的感官品质影响不显著（P<0.05）。
最后，我们可以将百里香和八角的混合提取物用作鸡肉制品尤其是鸡肉汉堡中的天然防腐剂。
