Antioxidant Activities of Some Spices and Herbs Added to Frozen Chicken Burger

The main objective of the present study was carried to evaluate the possibility of using spices and herbs (thyme, rosemary, sage, marjoram and black seeds) as natural antioxidants to help chicken burger industry to minimize lipid oxidation and extend the shelf-life of chicken burger.Two concentrations of these plants (0.5 and 1%) were added to chicken burger and stored at -18℃ for 6 months. Fat content, thiobarbituric acid values (T.B.A) and peroxide value (P.V) were determined. Study indicated that, there were slight increases in crude fat contents of all samples during freezing storage. Furthermore, during storage the thiobarbituric acid values (T.B.A) and peroxide value (P.V) for all samples increased as storage period increased. Meanwhile, treatments which had spices and herbs at levels 1% showed slight decrease in (T.B.A) values and (P.V) compared with control and treatments which had spices and herbs at level 0.5%. Also, the results appeared that thyme was the most efficient protection against lipid oxidation followed by sage, rosemary and then marjoram while black seeds gave less effect. Essential oils of thyme, rosemary, sage, marjoram and black seeds were obtained by steam distillation and the chemical composition of each oils were determined by gas liquid chromatographic technique.The fractionated and identified chemical structures of spices and herbs volatile oilsshowed that , there were 11 components isolated from thyme volatile oil, just 9 components of them were identified. 19 compounds were isolated from rosemary volatile oil, but just 12 components were identified. Chemical composition of sage volatile oil, about 19 compounds were isolated from the oil, only 12 compounds were identified from them. 16 components isolated from marjoram volatile oil, only 14 of them were identified. Finally, 17 components isolated from black seeds volatile oil, only 10 components of them were identified.