Analysis of volatile compounds in a value-added jerky by incorporating Ajwain and Thyme essential oils

Elaine Anit

Master's thesis

Abstract:

Practical applications of essential oils in food processing and preservation are being investigated by the food industry. Recent interest has been generated in essential oils due to their broad array of significant biological effects on food and human health. The bioactive components found in essential oils are that contributes to their therapeutic and antibacterial properties. Bioactive compounds are inherent in Ajwain essential oil (AEO) and Thyme essential oil (TEO), and these compounds are vital to the development and growth of the plant. Multiple studies have revealed that these compounds provide biological advantages for organisms including humans and animals. Terpenoids and terpenes, which are bioactive compounds present in essential oils, have aromatic and antibacterial properties, rendering them potentially effective natural preservatives in the food industry. The objective of this research was to examine the potential impact of essential oils on the sensory attributes and chemical composition of dried meat. Oil treatment (OT) and hot air blanching (HAB) were performed on the meat samples at concentrations of 0.75 mL and 1.5 mL, correspondingly. Following each treatment, the samples underwent a drying process at a temperature of 55°C for a period of 6 hours. Utilizing gas chromatography-mass spectrometry (GC/MS) and headspace solid-phase microextraction (HS-SPME), volatile chemicals were identified and quantified. The prevailing compounds prior to and following the interventions were thymol, γ-terpinene, p-cymene, and β-pinene. The results indicated that significant differences in the final concentration of the monoterpenes resulted from the application of AEO and TEO regimens. Nevertheless, the results of the sensorial evaluation suggest that the ajwain and thyme OT samples are comparable with regard to their overall rating. In our beef jerky, ajwain essential oil might be the most suitable substitute for thyme.

Keywords

Thyme essential oil, Ajwain essential oil, HS-SPME-GC/MS, Dried meat, Bioactive compounds

Jazyk práce: English

Datum vytvoření / odevzdání či podání práce: 28. 4. 2024

Obhajoba závěrečné práce

• Obhajoba proběhla 4. 6. 2024
• Vedúci: doc. Ing. Klára Urbanová, Ph.D.
• Oponent: Pavlína Kyjaková, externi

Czech University of Life Sciences Prague

Faculty of Tropical AgriSciences

Master programme:
Agri-food Systems and Rural Development