Antimicrobial activity of marjoram and thyme essential oils in poultry meatballs

The aim of the study was to evaluate possibility using essential oils from marjoram and thyme inhibit growth microorganisms in poultry meatballs. In first stage, values minimum inhibitory concentrations (MIC) against 10 pathogenic bacteria were determined by serial two-fold dilution method. next tests level acceptance smell taste evaluation committee carried out total number psychrotrophic chicken fillet meatballs produced with addition amount ensuring of: 0.1 mg/g, 0.5 mg/g 1 mg/g. control sample consisted without oils. Microbiological on day making 3rd 6th storage at +4°C. sensory characteristics, it found that increase concentration oil significantly decreased. studies have shown an effect microorganisms, their effectiveness depends type bacteria. highest inhibiting Klebsiella pneumoniae Salmonella Enteritidis, for which MIC value 0.625 mg/ml. strongest following bacteria: Typhimurium, 0.039 research showed reduced Statistically, a lower than after 6 days balls Essential meatballs, used. However, use high results lack taste.