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

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, ۱۰, ۲۰, and ۳۰ mg/kg of Carum copticum extract, ۴۰, ۵۰, and ۶۰ mg/kg of Salvia officinalis extract, and a combination extract (۱۵:۳۰) 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 ۴۵ days. The results showed that treatment with ۶۰ mg/kg S. officinalis extract had the lowest pH value. The lowest peroxide value was related to treatment with ۴۰ 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 ۳۰ mg/kg C. copticum extract. The control sample showed the highest microbial count. Treatment with ۶۰ 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 ۴۰ mg/kg S. officinalis extract. In terms of sensory attributes, treatment with ۳۰ 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 ۲۰ and ۱۰ 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.

کلیدواژه ها:

Sausage ، extract ، C. copticum ، S. officinalis ، microbial count ، physico-chemical properties