Quality characteristics of curd with the addition of thyme essential oil

Institute of Cryobiology and Food Technlology, Agricultural Academy, Department of Food techology, Sofia 1407, Bulgaria

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Abstract

The aim of the study was to determine the physicochemical and fatty acid composition of cow's milk curd obtained after technological processing with the addition of thyme essential oil in different concentrations. Six concentrations were used to determine the optimal dose of the additive. The changes were determined by evaluating the organoleptic, physicochemical and biochemical indicators at 24 h and after storage in refrigerated conditions for 3, 7, 14 and 21 days. The total fat content was highest when adding 1% (P≤0.001) and 2.5% (P≤0.001) thyme essential oil at 24 h and lower compared to the control curd. The protein varied insignificantly both at 24 h and when monitoring its change during refrigerated storage for up to 21 days with an increasing trend. The application of thyme essential oil in different concentrations improves the antioxidant capacity and the total content of polyphenols, both depending on the concentration and during storage. The use of the supplement led to minor changes in the fatty acid composition at 24 hours and 3 days and a decrease in saturated fatty acids after 7 days.