Food and Health، جلد ۲، شماره ۲، صفحات ۶-۱۴

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عنوان انگلیسی Evaluation of Zataria multiflora and Salvia leriifolia extract on the physicochemical and organoleptic characteristics of sausage during refrigerated storage
چکیده انگلیسی مقاله In the present study, hydroalcoholic extracts of dried and powdered of Zataria multiflora and Salvia leriifolia were prepared. After producing the treatments, the moisture, pH, ash, protein and fat content, DPPH radical scavenging activity, color parameters, and sensory evaluation in sausage samples during 45 days of storage were studied. The lowest and highest pH value was related to treatment with the mixture extracts (0.25%) and Z. multiflora extract (1.5%), respectively. The lowest and highest protein content was related to 1% S. leriifolia and 2% Z. multiflora extract, respectively. Gradually, the fat content in the control sample and all treatments has declined, also, the protein and ash content in treatments has decreased and increased respectively. Over time and with increasing the extracts concentration, L*, a* and b* values in all treatments decreased, increased and decreased respectively. S. leriifolia extract has a more significant effect on the DPPH test in comparison with Z. multiflora extract. Two herbal extracts had a significant effect on the sensorial characteristics of all treatments. It can be said that, in terms of color parameters and free radical scavenging activity, the treatments with S. leriifolia extracts were better than control and treatments containing Z. multiflora extracts, while, the physicochemical and sensorial properties of recent treatments were better than S. leriifolia extracts and control.
کلیدواژه‌های انگلیسی مقاله Zataria multiflora, Salvia leriifolia, Sausage, Shelf Life

نویسندگان مقاله Maryam Mousavi |
Department of Food Science and Engineering, Mahalat branch, Islamic Azad University, Mahalat, Iran

Nasrin Choobkar |
Department of Fisheries, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran

Abdoreza Aghajani |
Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin branch, Islamic Azad University, Qazvin, Iran

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