Abstract
The objective of the present study was to investigate the effect of using duplex volatile oil of *Rosmarinus officinalis* and *Nigella sativa* on microbial quality, sensory properties, and extending the storage time of minced cold poultry meat. Duplex volatile oil was added at 25, 50, and 75 mg/kg to minced poultry meat. These treatments were stored individually for 0, 4, and 7 days at 4-7°C. After conducting several microbial and sensory tests, the following results were obtained: The addition of duplex volatile oil from *Rosmarinus officinalis* and *Nigella sativa* led to a significant reduction (P<0.01) in total aerobic count, psychrophilic count, and coliform bacteria during refrigerated storage periods. The results also showed a significant improvement in sensory evaluation (P<0.01) for the organoleptic characteristics of minced poultry meat (flavor, juiciness, tenderness, overall palatability). It can be concluded that adding duplex volatile oil positively influenced the sensory and microbial safety of minced poultry meat when stored under refrigeration (4-7°C) for up to 7 days.
Keywords
Rosmarinus officinolis, Nigella sativa, Poultry meat
Article Type
Article
How to Cite this Article
Zangana, Bushra S. R .
(2016)
"The Synbiotic Effect Of Volaticle Oil Extracted From Leaves Rosmarinus Officinolis And Nigellai Sativa On Microbial And Sensory Characteristics Of Minced Poultry Meat During Cold Storage,"
Baghdad Science Journal: Vol. 13:
Iss.
3, Article 1.
DOI: https://doi.org/10.21123/bsj.2016.13.3.0402
