Investigation of General Chemical Composition and Volatile Composition of Chicken Sausages Produced by Using Ball Thyme (Origanum onites L.) Essential Oil

Kıvılcım Ateş; Mustafa Kıralan; Onur Ketenoğlu

Makale detayları

Investigation of General Chemical Composition and Volatile Composition of Chicken Sausages Produced by Using Ball Thyme (Origanum onites L.) Essential Oil

Yazarlar:

Kıvılcım Ateş | Mustafa Kıralan | Onur Ketenoğlu

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.22 Issue 3, pp.713-722

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001358514

pISSN:

1302-7050

Anahtar kelimeler:

Özet:

 Thyme plant is among the important species exported from our country. Since ancient times, it has been widely used for different purposes in areas such as medicine, food and cosmetics. In this study, balled oregano Origanum onites L. species grown, harvested and distilled without pesticides with local seeds in Balıkesir Metropolitan Municipality Farmer Training Centre BAÇEM land was used. An experimental study was carried out to investigate the essential oil ratio and components of this species, to see the components that can pass into the product when used in chicken sausage production at different ratios and to compare the effects on the physicochemical properties of chicken sausage. In this context, the essential oil composition of crude oil and oil-substituted sausage samples were analysed by adding 0.2, 0.1, 0.05 essential oil of ball thyme supplied from BAÇEM to chicken sausage formulation. For this purpose, 1600 kg sausage production was carried out for 4 different experimental groups. In addition, the physicochemical protein, fat, total ash, moisture properties of the control group sausages produced without oil substitution and the products with oil substitution were compared. When the essential oil of ball thyme was analysed, 44 volatile components were identified in ball thyme. The most common components were found to be 37.46 carvacrol, 12.2 thymol, 9.5 p-cymene, 7.77 γ-terpinene, respectively. In sausage products to which essential oil was added, 23 components were detected and carvacrol and thymol were detected in the range of 0.76-2.84 and 0.47-0.81, respectively. It was observed that the highest volatile compound in the samples was linalool in the range of 22.5-23.34, followed by limonene and terpinen-4-ol. In all trials, it was observed that the protein and total ash amounts increased compared to the control group without oil addition. When the sample with 0.05 essential oil composition was compared with the control group, it was observed that there was no difference in the total oil analysis result and in general the physicochemical analysis results were very close to each other.

 Thyme plant is among the important species exported from our country. Since ancient times, it has been widely used for different purposes in areas such as medicine, food and cosmetics. In this study, balled oregano Origanum onites L. species grown, harvested and distilled without pesticides with local seeds in Balıkesir Metropolitan Municipality Farmer Training Centre BAÇEM land was used. An experimental study was carried out to investigate the essential oil ratio and components of this species, to see the components that can pass into the product when used in chicken sausage production at different ratios and to compare the effects on the physicochemical properties of chicken sausage. In this context, the essential oil composition of crude oil and oil-substituted sausage samples were analysed by adding 0.2, 0.1, 0.05 essential oil of ball thyme supplied from BAÇEM to chicken sausage formulation. For this purpose, 1600 kg sausage production was carried out for 4 different experimental groups. In addition, the physicochemical protein, fat, total ash, moisture properties of the control group sausages produced without oil substitution and the products with oil substitution were compared. When the essential oil of ball thyme was analysed, 44 volatile components were identified in ball thyme. The most common components were found to be 37.46 carvacrol, 12.2 thymol, 9.5 p-cymene, 7.77 γ-terpinene, respectively. In sausage products to which essential oil was added, 23 components were detected and carvacrol and thymol were detected in the range of 0.76-2.84 and 0.47-0.81, respectively. It was observed that the highest volatile compound in the samples was linalool in the range of 22.5-23.34, followed by limonene and terpinen-4-ol. In all trials, it was observed that the protein and total ash amounts increased compared to the control group without oil addition. When the sample with 0.05 essential oil composition was compared with the control group, it was observed that there was no difference in the total oil analysis result and in general the physicochemical analysis results were very close to each other.

 Thyme plant is among the important species exported from our country. Since ancient times, it has been widely used for different purposes in areas such as medicine, food and cosmetics. In this study, balled oregano Origanum onites L. species grown, harvested and distilled without pesticides with local seeds in Balıkesir Metropolitan Municipality Farmer Training Centre BAÇEM land was used. An experimental study was carried out to investigate the essential oil ratio and components of this species, to see the components that can pass into the product when used in chicken sausage production at different ratios and to compare the effects on the physicochemical properties of chicken sausage. In this context, the essential oil composition of crude oil and oil-substituted sausage samples were analysed by adding 0.2, 0.1, 0.05 essential oil of ball thyme supplied from BAÇEM to chicken sausage formulation. For this purpose, 1600 kg sausage production was carried out for 4 different experimental groups. In addition, the physicochemical protein, fat, total ash, moisture properties of the control group sausages produced without oil substitution and the products with oil substitution were compared. When the essential oil of ball thyme was analysed, 44 volatile components were identified in ball thyme. The most common components were found to be 37.46 carvacrol, 12.2 thymol, 9.5 p-cymene, 7.77 γ-terpinene, respectively. In sausage products to which essential oil was added, 23 components were detected and carvacrol and thymol were detected in the range of 0.76-2.84 and 0.47-0.81, respectively. It was observed that the highest volatile compound in the samples was linalool in the range of 22.5-23.34, followed by limonene and terpinen-4-ol. In all trials, it was observed that the protein and total ash amounts increased compared to the control group without oil addition. When the sample with 0.05 essential oil composition was compared with the control group, it was observed that there was no difference in the total oil analysis result and in general the physicochemical analysis results were very close to each other.

 Kekik bitkisi ülkemizden ihracatı yapılan önemli türler arasındadır. İlk çağlardan itibaren farklı amaçlar için ilaç, gıda, kozmetik gibi alanlarda yaygın olarak kullanılmaktadır. Bu çalışmada Balıkesir Büyükşehir Belediyesi Çiftçi Eğitim Merkezi BAÇEM arazisinde yerli tohumlarla ilaçsız olarak yetiştirilmiş, hasat edilmiş ve damıtılmış bilyalı kekik Origanum onites L. türü kullanılmıştır. Bu türün uçucu yağ oranı ve bileşenlerini incelemek, farklı oranlarda tavuk sosis üretiminde kullanılmasıyla ürüne geçebilen bileşenleri görebilmek ve tavuk sosisin fizikokimyasal özellikleri üzerine etkilerini karşılaştırabilmek amacıyla deneysel çalışma yapılmıştır. Bu kapsamda BAÇEMden tedarik edilen bilyalı kekik uçucu yağı 0.2, 0.1, 0.05 oranlarında tavuk sosis formülasyonuna eklenerek, ham yağ ve yağ ikameli sosis numunelerinde uçucu yağ bileşimi incelenmiştir. Bu amaçla 4 farklı deneme grubu için 1600 kg sosis üretimi gerçekleştirilmiştir. Buna ek olarak yağ ikamesi olmadan üretilen kontrol grubu sosisler ile yağ ikamesi olan ürünlerin fizikokimyasal protein, yağ, toplam kül, nem özellikleri karşılaştırılmıştır. Bilyalı kekik uçucu yağı incelendiğinde 44 adet uçucu bileşen tanımlanmıştır. En fazla yer alan bileşenlerin sırasıyla 37.46 karvakrol, 12.2 timol, 9.5 p-simen, 7.77 γ-terpinen olduğu görülmüştür. Uçucu yağ ilavesi yapılan sosis ürünlerinde ise 23 adet bileşenin tespiti yapılarak karvakrol ve timol sırası ile 0.77-2.83 ve 0.45-0.80 aralığında tespit edilmiştir. Örneklere en fazla geçen uçucu bileşimin ise 22.42-23.40 aralığında linalool olduğu bunu limonen ve terpinen-4-olün takip ettiği görülmüştür. Tüm denemelerde protein ve toplam kül miktarlarının yağ ilavesi yapılmayan kontrol grubuna göre artış olduğu görülmüştür. 0.05 oranında kullanılan uçucu yağ bileşimli numunenin kontrol grubuyla karşılaştırıldığında ise toplam yağ analiz sonucunda farklılık görülmediği genel olarak fizikokimyasal analiz sonuçların birbirine çok yakın olduğu gözlemlenmiştir.

Makale detayları

Investigation of General Chemical Composition and Volatile Composition of Chicken Sausages Produced by Using Ball Thyme (Origanum onites L.) Essential Oil

Yazarlar:

Kıvılcım Ateş | Mustafa Kıralan | Onur Ketenoğlu

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.22 Issue 3, pp.713-722

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001358514

pISSN:

1302-7050

Volatile component

Thyme essential oil

Chicken sausage

Origanum onites L.

Physicochemical propertiesUçucu bileşen

Kekik uçucu yağı

Tavuk sosis

Origanum onites L.

Fizikokimyasal özellikler

Sayı

Makale detayları

Yazarlar: Kıvılcım Ateş | Mustafa Kıralan | Onur Ketenoğlu

Yayıncı: Tekirdag Namik Kemal University

Ana Başlıklar: Gıda Bilimleri (Diğer)

Dergi: Tekirdağ Ziraat Fakültesi Dergisi Vol.22 Issue 3, pp.713-722

Belge Tipi: Makale

Yayın Tarihi: 9/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001358514

pISSN: 1302-7050

Sayı

Yazarlar:

Kıvılcım Ateş | Mustafa Kıralan | Onur Ketenoğlu

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.22 Issue 3, pp.713-722

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001358514

pISSN:

1302-7050