Wild thyme (Thymus serpyllum L.) supercritical extract as antioxidant in precooked pork chops during chilled storage

Abstract The effect of thyme supercritical extract on oxidative stability of precooked and cold-stored (at 4°C for 6 days) pork chops was analysed. Thyme extract was applied with a marinated process (SF1), or was introduced on the surface of the chops after cooking (SF2). Thyme extract in SF1 samples showed a significant protective effect towards oxidation of lipids during the cooking process. Both processes of thyme application showed potential for lipid oxidation inhibition throughout the refrigerate storage period of precooked pork chops, thus protecting colour and sensory characteristics of the samples. Finally, at the end of storage period, the lowest oxidative changes were determined for SF1chops.