Effects of Gelatin Films Supplemented with Thyme Essential Oil on Beef Meatballs Quality During Cold Storage

Maliha Afreen; İlknur Uçak

Effects of Gelatin Films Supplemented with Thyme Essential Oil on Beef Meatballs Quality During Cold Storage

Abstract

Meat is very important for human nutrition due to its rich nutritious content, but beef meat is more susceptible to spoilage because of its high moisture, and lipid content. In this study we used gelatin films supplemented with thyme essential oil to preserve beef meatballs. We prepared three groups of beef meatballs, one without gelatin films known as control group (C), other two groups wrapped with gelatin film supplemented with 1% and 2% thyme essential oil (G1 and G2) and kept in cold storage for 12 days. We conduct Physicochemical and microbiological analysis to evaluate the quality of beef meatballs. After physicochemical analysis it was found that initial peroxide value of beef meatballs was 1.25 meq O2/kg which increased to 6.75, 5.75 and 4.75 meq O2/kg in C, G1 and G2 groups respectively. Thiobarbituric acid reactive substance initial value was 0.67 mgMDA/kg which increased in all samples at the end of storage as 4.63, 4.06 and 3.83 mgMDA/kg in C, G1 and G2 groups respectively. After microbiological analysis it was found that initial value of Total psychrophilic count was 1.80 log CFU/g which increased after storage to 6.81, 6.12 and 5.27 log CFU/g in C, G1 and G2 groups respectively. Total mesophilic bacteria count was 2.03log CFU/g at the beginning of storage which increased to 6.53, 5.72 and 5.03 log CFU/g in C, G1 and G2 respectively at the end of the storage. Similarly Total Enterobacteriaceae count was found to be 1.72 log CFU/g at the beginning of the storage, which increased to 5.68, 5.37 and 4.52 log CFU/g in the C, G1 and G2 respectively. So, it was concluded from these results that those meatball samples which wrapped with gelatin film supplemented with 2% thyme essential oil have more antioxidant and antimicrobial capacity as compared to control samples.

Keywords

References

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Details

Primary Language

English

Subjects

Basic Food Processes

Journal Section

Research Article

Authors

Maliha Afreen ^* This is me
Pakistan

İlknur Uçak This is me
Türkiye

Publication Date

December 31, 2025

Submission Date

September 30, 2025

Acceptance Date

December 28, 2025

Published in Issue

Year 2025 Volume: 9 Number: 2

IZ

https://izlik.org/JA76EW86MN

Cite

RIS / Bibtex

APA

Afreen, M., & Uçak, İ. (2025). Effects of Gelatin Films Supplemented with Thyme Essential Oil on Beef Meatballs Quality During Cold Storage. Eurasian Journal of Food Science and Technology, 9(2), 69-81. https://izlik.org/JA76EW86MN

AMA

1.Afreen M, Uçak İ. Effects of Gelatin Films Supplemented with Thyme Essential Oil on Beef Meatballs Quality During Cold Storage. EJFST. 2025;9(2):69-81. https://izlik.org/JA76EW86MN

Chicago

Afreen, Maliha, and İlknur Uçak. 2025. “Effects of Gelatin Films Supplemented With Thyme Essential Oil on Beef Meatballs Quality During Cold Storage”. Eurasian Journal of Food Science and Technology 9 (2): 69-81. https://izlik.org/JA76EW86MN.

EndNote

Afreen M, Uçak İ (December 1, 2025) Effects of Gelatin Films Supplemented with Thyme Essential Oil on Beef Meatballs Quality During Cold Storage. Eurasian Journal of Food Science and Technology 9 2 69–81.

IEEE

[1]M. Afreen and İ. Uçak, “Effects of Gelatin Films Supplemented with Thyme Essential Oil on Beef Meatballs Quality During Cold Storage”, EJFST, vol. 9, no. 2, pp. 69–81, Dec. 2025, [Online]. Available: https://izlik.org/JA76EW86MN

ISNAD

Afreen, Maliha - Uçak, İlknur. “Effects of Gelatin Films Supplemented With Thyme Essential Oil on Beef Meatballs Quality During Cold Storage”. Eurasian Journal of Food Science and Technology 9/2 (December 1, 2025): 69-81. https://izlik.org/JA76EW86MN.

JAMA

1.Afreen M, Uçak İ. Effects of Gelatin Films Supplemented with Thyme Essential Oil on Beef Meatballs Quality During Cold Storage. EJFST. 2025;9:69–81.

MLA

Afreen, Maliha, and İlknur Uçak. “Effects of Gelatin Films Supplemented With Thyme Essential Oil on Beef Meatballs Quality During Cold Storage”. Eurasian Journal of Food Science and Technology, vol. 9, no. 2, Dec. 2025, pp. 69-81, https://izlik.org/JA76EW86MN.

Vancouver

1.Maliha Afreen, İlknur Uçak. Effects of Gelatin Films Supplemented with Thyme Essential Oil on Beef Meatballs Quality During Cold Storage. EJFST [Internet]. 2025 Dec. 1;9(2):69-81. Available from: https://izlik.org/JA76EW86MN