jafar Fakhraei; Gholamreza Siahkamari; Hassan Khamisabadi; Hossein Mansoori Yarahmadi
Abstract
Abstract Microbial growth and lipid peroxidation are primary factors of meat spoilage during refrigerated storage. Coriandram sativum is a medical plant, locally known as Tashenadri, has been extensively used as a medicinal plant in Iran. In this study, the effects of Coriandram sativum ...
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Abstract Microbial growth and lipid peroxidation are primary factors of meat spoilage during refrigerated storage. Coriandram sativum is a medical plant, locally known as Tashenadri, has been extensively used as a medicinal plant in Iran. In this study, the effects of Coriandram sativum medical aqueous extract on the quality and shelf life of lamb’s meat during chilled storage were investigated. Meet samples were treated with aqueous extract of 1%, 3% and 5% Meats were applied by extracts, and then stored at 4 oC for 5 days. The control and the treated meet samples were analyzed periodically for Microbial (Total count, Staph aureus, Coliforms), chemical (pH, PV) and sensory characteristics. The results indicated that incorporation of R. officinalis water extract on meet fillets caused the delay of lipid peroxidation and microbial spoilage. In this respect, the sample supplemented with 3% aqueous extract was more effective compared with the 1% and 5%.in extending the shelf life of meat fillets (P
