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Tropentag, September 14 - 16, 2022, Prague

"Can agroecological farming feed the world? Farmers' and academia's views."


evaluation of volatile compounds in a value-added jerky by incorporating ajwain and thyme essential oils

Elaine Anit1, Helga Hernandez 2, Klara Urbanova 3

1Czech University of Life Sciences, Faculty of Tropical AgriScience, Czech Republic
2Czech University of Life Sciences, Faculty of Tropical AgriScience
3Czech University of Life Sciences, Faculty of Tropical AgriScience


Abstract


There has been a growing interest and demand in the consumption of medicinal plants over the last two decades. Their extracts and essential oils became a fascinating trend in the food and pharmaceutical industries. They are considered a source of bioactive natural compounds with antioxidant, antifungal, antibacterial, and yet antiviral properties. For instance, Thyme (Thymus vulgaris), an aromatic plant and herb that belongs to the Lamiaceae family, with a grassy appearance that grows in many parts of the globe, has been used as a seasoning agent as well as a very valuable meat additive. Thyme essential oil (TEO) application in meat products appeals to food processors and consumers mainly due to its antimicrobial and flavoring properties. Moreover, we propose the essential oil application of Ajwain (Trachyspermum ammi L.), a prominent fragrant herb belonging to the Apiaceae family, on meat products as a preservative and flavoring compound due to its similar properties to Thyme. Ajwain seeds, commonly used as a spice in Indian dishes, are small, oval-shaped, and pale brown, with a bitter and spicy taste and aroma like Thyme. Other various uses of Ajwain are food preservative, antioxidant, and natural medicine, particularly for digestive ailments. The current study evaluates the chemical composition of our jerky snack food, which has been subjected to different essential oil treatments. Hot air blanching (HAB) and oil treatment (OT) were applied to meat samples using different essential oil doses: 0.75 mL, 1 mL, and 1.5 mL. All samples were dried after each treatment at 55°C for 6 hours. We considered that it was critical to analyse and quantify the chemical composition of the final product. A dual technique was proposed to identify and quantify volatile compounds using headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). Our results showed that the application of those essential oil treatments had significant differences in the quantification of volatile compounds in dried meat. And that there is an excellent alternative for our value-added jerky product.


Keywords: Ajwain essential oil, chemical composition, dried meat, jerky, thyme essential oil


Contact Address: Elaine Anit, Czech University of Life Sciences, Faculty of Tropical AgriScience, Graficka 1254/29, 15000 Smichov, Czech Republic, e-mail: elaineanit.97@gmail.com


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