Effect of Carum copticum L. and Salvia officinalis L. Extracts on the Physicochemical, Microbial, and Sensory Characteristics of Heat -Treated Sausage during Refrigerated Storage

In the present research, 10, 20, and 30 mg kg^-1 of Carum copticum extract, 40, 50, and 60 mg kg^-1 of Salvia officinalis extract, and a combination of these extracts (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 (without any extract) over 45 days. The results showed that treatment with 60 mg kg^-1 S. officinalis extract had the lowest pH value. The lowest peroxide value was related to treatment with 40 mg kg^-1 S.officinalis extract, which showed a significant difference from the control sample (P 0.05). The highest microbial count belonged to the control sample. Treatment with 60 mg kg^-1 S. officinalis extract had the least total bacterial and Clostridiumperfringens count. In contrast, the lowest count of coliform, mold, and yeast was found in treatment with 40 mg kg^-1 S. officinalis extract. In terms of sensory attributes, treatment with 30 mg kg^-1 C. copticum extract had the highest color and flavor scores, while the highest consistency and overall acceptance scores for all treatments were related to 20 and 10 mg kg^-1 C. copticum extract, respectively. The results of this study showed that certain concentrations of C.copticum and S.officinalis extracts should be selected to achieve the optimal qualitative properties of sausage. In general, treatment with various concentrations of S. officinalis extract had better acceptance and improved the quality of the sausages. In conclusion, treatment containing 40 mg kg^-1 S. officinalis extract was selected as a better treatment due to physicochemical, microbial, and sensory characteristics during cold storage.