THE EFFECT OF GREEN TEA EXTRACT ON THE CHEMICAL AND MICROBIAL CHARACTERISTICS OF SUASAGE SHELF LIFE

Background and Aim: According to some studies, Green tea is one of the plants that have bioactive compounds with high health effects. Green tea contains many polyphenols known as cathechins, including epigallo- cathechin-3 gallate, epigallo-cathechin and etc. Sausage is stable mixture of meat, fat and water, along with other authorized additives. This product, like other meat products, is sensitive to oxidation and microbiological contamination. Natural and synthetic preservatives use to increase for their shelf life. By considering some observational and experimental studies, we aimed to investigate the link between green tea extract and chemical and microbial characteristics of sausage shelf life.Methods: Total microbial count tested in microbiological exam. Titrasion method was used to peroxide measurement. Keldal method was used to measure the amount of protein. Sensory evaluation of properties (color, taste, smell and texture) was carried out by ten panelist.Results: The amount of protein in all samples containing green tea extract was higher than the control group. The total microbial count of sausage containing 0.1 ppm green tea extract was less than the other samples, but generally microbial count of control sample at 40 days after production, was less than a sample of containing green tea. Sensory analysis showed that samples of sausages with 0.1 ppm green tea extract more acceptable than the other samples were evaluated in terms of the parametersConclusion: The overall results showed that in the production of sausages with 0.1ppm green tea extract could be have a beneficial effect in sausage shelf life

کلیدواژه ها:

green tea ، suasage