The effect of Carum copticum L. and Salvia officinalis L. extracts on the physico-chemical, microbial, and sensory characteristics of treated-heat sausage during refrigerated storage | ||
| Journal of Agricultural Science and Technology | ||
| Article 6, Volume 23, Issue 5, 2021, Pages 1029-1042 PDF (428.9 K) | ||
| Document Type: Original Research | ||
| Authors | ||
| M. Alimoradian1; N. Choobkar* 2; A. Aghajani3 | ||
| 1Department of Food science and engineering, Faculty of Agriculture, Mahallat branch, Islamic Azad University, Mahallat, Islamic Republic of Iran | ||
| 2Department of Fisheries, Faculty of Agriculture, Kermanshah branch, Islamic Azad University, Kermanshah, Islamic Republic of Iran. | ||
| 3Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Islamic Republic of Iran. | ||
| Abstract | ||
| Nowadays, various forms of medicinal plants are used for different purposes such as improving the qualitative attributes, partial replacement of nitrite, and increasing the overall acceptance and shelf-life of meat products. In this research, 10, 20, and 30 mg/kg of Carum copticum extract, 40, 50, and 60 mg/kg of Salvia officinalis extract, and a combination extract (15:30) were used as partial replacements of nitrite in the sausage formulation. Then, the physicochemical, microbial and sensory tests were performed on all treatments and control sample over 45 days. The results showed that treatment with 60 mg/kg S. officinalis extract had the lowest pH value. The lowest peroxide value was related to treatment with 40 mg/kg S. officinalis extract, which showed a significant difference with the control sample. In contrast, the lowest cooking loss was reported for treatment with 30 mg/kg C. copticum extract. The control sample showed the highest microbial count. Treatment with 60 mg/kg S. officinalis extract had the least total count of bacteria and C. perfringens. In contrast, the least count of coliform, mold, and yeast was found for treatment with 40 mg/kg S. officinalis extract. In terms of sensory attributes, treatment with 30 mg/kg C. copticum extract had the highest color and flavor scores, while the highest consistency and overall acceptance scores of all treatments were related to 20 and 10 mg/kg C. copticum extract, respectively. As a conclusion, treatment with various concentrations of S. officinalis extract had better acceptability and more effects on the sausage quality. | ||
| Keywords | ||
| Sausage; Extract; C. copticum; S. officinalis; Microbial count; Physico-chemical properties | ||
| References | ||
|
| ||
|
Statistics Article View: 135 PDF Download: 112 |
||
| Number of Journals | 45 |
| Number of Issues | 2,171 |
| Number of Articles | 24,674 |
| Article View | 24,459,382 |
| PDF Download | 17,559,461 |