Implementation of bioactive antioxidant compounds into the product can enhance the product quality and extend the shelf-life of meat and meat products. The aim of the study was to evaluate the effect of fish oil, lyophilisate of tomato concentrate and thyme extract additives on the oxidation stability, colour parameters and sensory quality of the meat product during its storage. This study was conducted on a model meat product in the form of meatballs made from minced: chicken breast muscles, turkey drumstick muscles, pork meat, with addition of eggs, wheat bread, salt, black pepper and herbal pepper. After heat treatment, the samples were cooled and were stored under vacuum at 4 ºC for 14 days. It was shown that addition of 2 % freeze-dried tomato concentrate to meatballs resulted in cooking yield increase during heat treatment, decrease of pH and changes in colour parameters as well as stabilization of colour during storage. The addition of tomato concentrate also improved the sensory quality and also influenced the maintenance of the overall quality during the initial storage period. The addition of 4 % thyme extract to meatballs stopped oxidative changes and did not significantly affect the technological and sensory quality. Meatballs with the addition of cod liver oil and thyme extract were characterized by the highest overall quality after heat treatment. Based on sensory evaluation and oxidative status, meatballs can be stored for up to 7 days.
poultry meat, omega-3 fatty acids, thyme, tomatoes, sensory quality, oxidation