الفهرس 
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Abstract
Chicken is regarded as the most widely produced and consumed poultry product in Egypt. Poultry production is one of the industries that is rapidly expanding economically. It is one of the main sources of animal protein in the diet of Egyptians, coming in second place after red meat in terms of popularity. Chicken meat is healthier than red meat since it has less fat and cholesterol. According to statistics, Egypt consumes roughly 1.2 billion chickens annually, which translates to nearly 1125 million tons of chicken flesh. Egypt’s total consumption of poultry is anticipated to rise from 993,000 tons in 2017 to 1,156,000 tons in 2026, with per capita consumption remaining constant at about 9.2 kg throughout (Ossman & El Sawallhey, 2006).
New poultry products must be created and added to meet the growing customer demand for processed and ready-to-eat chicken meat products. Recent societal changes, more mobility, less family gatherings, and an expansion in the workforce all contributed to a sharp rise in fast food consumption. Due to its complicated physical structure and chemical make-up, which both render it sensitive to oxidation, chicken meat is easily exposed to lipid oxidation. Synthetic antioxidants like BHT and BHA have been employed to offset the negative effects of lipid oxidation on the sensory qualities (color, flavor, and texture) and nutritional value of food because they are less expensive, more stable, and more potent than natural antioxidants. Adding antioxidants to meals that include fat is an effective strategy to postpone rancidity, limit the production of toxic compounds, retain nutritional value, and extend the shelf life of fatty food products. As consumer worries about the quantity of chemicals added to their food grow, processors are seeking for natural ways to preserve their products. Recently, there has been a lot of interest in using natural additives in place of synthetic ones to balance diets rich in fat. In order to increase the shelf life of various meat and meat products, it was discovered that employing various herbs, spices, and their extracts as natural antioxidants effectively reduced oxidative degradation and offered additional barriers to the growth of pathogenic and spoilage bacteria. The herb thyme (Thymus vulgaris) has a distinctive aroma. The chemical makeup of thyme may be useful in treating bacterial and fungal diseases. Additionally, it may decrease coughing and have antioxidant properties. The present study was to investigate the combined effects of thyme powder, and packaging treatments on the stability of chicken burger made from chicken thighs and stored for 8 months at frozen condition.
1) The data showed that the moisture content, the crude protein content, the either extract content, the TBA (mg malonealdehyde/kg sample), the total acidity (as lactic acid), and the pH values for control and 1% thyme powder treated chicken burger made from chicken thigh meat were (64.8% & 64.1%), (21.8% & 21.7%), 5.6% & 5.5%), (0.53 & 0.53), (0.80 & 0.84), and (5.95 & 5.96), respectively.
2) The addition of 1% thyme powder to the formula reduced the moisture content, the crude protein content, the crude either extract content, while increased the total acidity value (expressed as lactic acid). There was no change in the TBA value.
3) The decrease of moisture content for all samples occurred as the storage time increased. In comparison to samples packaged in laminated PE/nylon with vacuum, samples packaged in LDPE without vacuum significantly reduced the moisture content. The data also showed gradually reduction in the pH values for all treatments along with the storage period. The data indicated that the total acidity values for all samples increased. Along with increasing of the storage period under freezing conditions.
4) The data showed a reduction in the water holding capacity (WHC) value and increase in the expressible water (EW), the TBA values with progressing of the storage time for all treatments. The TBA values for the control samples were higher than for the 1% thyme powder treated samples which showed the inhibitory effect of thyme on the formation of the oxidative compounds. The data also revealed that the vacuum treated samples had lower TBA values compared with the samples packaged without vacuum.
5) In comparison to the control samples, the cooking loss values were lowest in the samples treated with 1% thyme powder. At any point during the storage period, the shrinkage values in the control samples were higher than those in the ones that had been treated with thyme powder.
6) With all treatments and over the course of storage, there was a decrease in the overall bacterial count. The data also demonstrated a decrease in the number of psychrophilic bacteria (log CFU/g) for all treatments and storage times.
7) The data indicated that as storage times for all samples increased, the values for color, taste, texture, odor, and overall acceptability decreased. The assessment results for texture and color for the control samples were greater than those for the samples treated with 1% thyme powder. However, the panelists gave the dish higher ratings for flavor, odor, and overall acceptability after the addition of 1% thyme powder. This indicates that the quality of the chicken thigh meat burger was raised and improved by the addition of thyme powder to the recipe.
In conclusion, one could say that, combine of 1% thyme powder with packaging under vacuum preserved and improved chicken product made from chicken thigh meat, and stored for 8 months under frozen condition.