The purpose of this study was to see how liquid smoke
made from beech sawdust and thyme essential oil (TEO)
affected the stability of chicken and turkey meatballs when kept
refrigerated. The study looked at three factors: chicken and
turkey meatballs, liquid smoke and TEO concentrations (1 %
and 0.1 %, respectively), and shelf life at refrigerated
temperatures at 4◦ +1 C for (0, 3, 6, 9, 12 and 15 days).
Physicochemical (moisture, crude protein, crude fat, ash, pH
value, water holding capacity) and total bacterial count
parameters were examined. The treatments showed a
considerable favorable effect on the overall bacterial count and
physicochemical parameters. During storage, the samples
treated with liquid smoke, then TEO, and control lost the least
amount of moisture, protein, and water holding capacity. During
storage, the fat, ash, and total bacterial count increased, with the
greatest levels in control and the lowest in liquid smoke,
followed by TEO. The pH value has decreased during storage
by addition of liquid smoke 1% compared to TEO, and control.
The interaction between treatments and storage days showed
significant effect (P ≤0.05) on protein, fat, pH value, water
holding capacity and total bacterial count. Furthermore, the
lowest change was noticed in samples treated with liquid smoke
during storage. Applications of liquid smoke in meatballs
reduced the rate of microbial damage, maintained the
physiochemical properties and were better accepted compared
to TEO and control.