ABSTRACT
Four batches of chicken burger first as control, second,third and fourth groups contained cumin, thyme, garlic essential oilsat concentration 1%, respectively. The effect of different treatments on pH, total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA), and aerobic plate count (APC), Staphylococcus count and Enterococcus count was studied during chilling days at 3±1^°C. The mean values of pH, TVB-N and TBA was (7.21±0.09, 30.89±3.64 mg/100g and 1.29±0.04 mg MDA/kg), (6.36±0.06, 16.76±1.26 mg/100g, 0.98±0.02 mg MDA/kg), (6.20±0.07, 13.97±1.34 mg/100g, 0.76±0.02 mg MDA/kg) and (6.13±0.08, 12.81±1.74 mg/100g, 0.64±0.02 mg MDA/kg) in control, cumin, thyme and garlic treated groups, respectively on 9^th day of chilling. The mean values of APC, Staphylococcus and Enterococcus were (7.63±0.46, 5.03±0.35and 5.17±0.31 log₁₀CFU/g), (6.92±0.44, 4.21±0.31and 4.34±0.29 log₁₀CFU/g), (6.64±0.43, 4.14±0.29 and 4.08±0.24 log₁₀CFU/g) and (6.31±0.46, 3.91±0.27 and 3.97±0.25 log₁₀CFU/g) in control, cumin, thyme and garlic treated groups, respectively on 13^th day of chilling. Garlic essential oil at concentration 1% showed higher desirable effects in retarding chemical changes and decreasing bacterial growth.