| Abstrakt: |
In order to improve the qualitative and nutritional properties and also to increase the shelf life of meat product,s, various techniques are used wich one of the most common and effective techniques, adding extracts or essential oils of herbal plants. The sausage formulation. In this study, Urtica dioica extract at 0, 0/0, 0/2 and 0/3 levels and Ocimum basilicum seeds extract at 0, 0, 3, 0, 4 and 0.15,0.20,0.25 0.30% w / w of mix extract were added to sausage formulation and physicochemical parameters (pH, fat, protein and ash), and sensory testing (color, appearance, taste, texture) And general acceptance) was carried out on the treatments during the 1, 10, 20 and 30 days. Data analysis was performed using SPSS 24 and Duncan test was used to compare the mean of indices in each treatment with a significant level of p <0.05. The results showed that the control sample (without any extracts) had the highest pH, fat and moisture content and the difference was significant with the treatments. Treatments containing 0.1% nettle extract had the lowest pH and humidity and highest protein content. The lowest amount of fat and the highest amount of ash belonged to 0.1% nettle extract. In terms of sensory testing, the control sample had the highest score. In the case of color and taste, 0.1% (Urtica dioica) extract had the highest score after the control sample. Treatments containing 0.3% (Urtica dioica) extract and the mixture of two extract (0.25-0.25%) had the highest score of appearance and texture according to the evaluators. In terms of general acceptance, after the control sample, the treatment containing 0.2% (Urtica dioica) extract had the highest score. As a conclusion, it can be concluded that different levels of Urtica dioica extract had better results than Ocimum basilicum extract. Also, treatments containing 0.1 and 0.3% Urtica dioica extract were selected as optimal treatments. [ABSTRACT FROM AUTHOR] |
