Detection and Inhibition of by Cocktail of Star Anise and Thymus Extracts in Chicken Meat Products.

BACKGROUND

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.

METHODS

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.

RESULTS

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.

CONCLUSIONS

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.