Effect of thyme extract on the chemical quality of raw surimi produced from Common carp (Cyprinus carpio) during refrigerator storage

In this study, thyme extract (0, 2 and 4% w/v) on the chemical quality of common carp surimi was investigated during refrigerator storage. Samples were withdrawn at four 3 days intervals over a storage period of 15 days (0, 3, 6, 9, 12 and 15 days), and analyzed to determine the extent of deterioration by chemical tests such as thiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N) and pH. Results showed that the amount of thiobarbitoric acid in the control samples was over the treated with thyme extracts, significantly. The TVB-N in control samples was higher of limit from third day until the end of storage, in samples treated with2%thymeextract was 2.39mgnitrogen per100gramsof meat the last day, but the sample was treated with4% extract maintenance was acceptable until last day. pH value was significantly, in control samples more than samples treated with the extract, during the whole storage period (05/0> p). Based on the findings of thestudyrevealedthat4% of thyme extracts can used for enhance the shelf life of the raw common carp surimi refrigerator.