ENHANCING THE OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF KAFTA WITH ENCAPSULATED THYME (Thymus vulgaris) ESSENTIAL OIL

This study evaluated the effect of encapsulated and non-encapsulated Thyme Essential Oil on lipid oxidation, microbiological, and sensory quality of lamb kafta over 18 days at 4°C. Six treatments were tested: no antioxidant, erythorbate, encapsulated Thyme Essential Oil concentration of 0.4% and 1%, and non-encapsulated Thyme Essential Oil concentration of 0.4% and 1%. Microbiological analysis, color, texture profile, cooking loss, pH, and lipid oxidation were assessed at 0, 6, 12, and 18 days. Treatments with encapsulated Thyme Essential Oil reduced microbial loads of E. coli, Salmonella, S. aureus, and aerobic mesophiles throughout 18 days of storage. The decreasing microbial counts from 2.5 log CFU/g reduction for E. coli using encapsulated Thyme Essential Oil. The pH decreased in all treatments after 18 days. For physicochemical quality, color, and oxidative stability, 0.4% encapsulated Thyme Essential Oil showed superior results in terms of color retention and oxidative stability (0.75 mg MDA/kg). Cooking losses at the beginning of storage ranged from 5.7 to 7.8, with the non-encapsulated Thyme Essential Oil treatment showing the lowest cooking loss among the other treatments. All treatments were sensorially accepted, though non-encapsulated TEO at 0.4% and 1% scored lowest in flavor acceptance (averaging 6.7 and 6.2, respectively). The 1% encapsulated Thyme Essential Oil treatment ensured microbiological safety, chemical stability, and high product acceptance.