Thesis:

The effect of shallot plant extract on the microbial, chemical and sensory properties of sausage during storage

Since the use of synthetic preservatives in food can bring risks to human health, therefore, in recent years, several studies have been conducted on the effects of natural preservatives. The aim of this study is to determine the effect of shallot plant extract on chemical (N-TNB) and peroxide index, microbial (total count and count of cold-loving, mold and yeast) and sensory (texture, taste, color and smell) characteristics in sausage. It is during storage. Zero concentrations (control sample with 120 ppm sodium nitrite without extract), (100 ppm extract + 100 ppm sodium nitrite), (200 ppm extract + 60 ppm sodium nitrite) and (300 ppm shallot plant extract without sodium nitrite) extract to sausage dough The samples were added to the refrigerator after making the sausages and were examined at 0, 14, 28 and 42 days after production. The results of the total count and cold-loving count showed a significant difference (p<0.05) between the control sample and the sample containing 200 ppm shallot extract. Also, the control sample had the highest level of N-TVB and peroxide value in all days, which indicates the significant effect (p>0.05) of shallot extract on these indicators and as a result of increasing the shelf life of the sausage; but peroxide value among different treatments of shallot extract It did not show a significant difference. Also, in the sensory evaluation test, there was no significant difference between the control sample and the treatment containing 100 ppm shallot 112 extract. On the other hand, there was a significant difference (p>0.05) between the 200 ppm treatment and the other treatments. Considering the above results, a concentration of 200 ppm shallot extract can be used as a preservative in sausage

Keywords: sausage, shallot extract, physico-chemical properties, microbia