Akademik Veri Yönetim Sistemi
Journal of Tekirdag Agricultural Faculty, cilt.22, sa.3, ss.713-722, 2025 (ESCI, Scopus, TRDizin)
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.