A COMPARATIVE STUDY ON THE UTILIZATION OF SUMAC AND ROSEMARY AS ANTIMICROBIAL COMPONENT IN PRESERVATION OF KOFTA PRODUCT DURING FROZEN STORAGE

Document Type : Original Article

Authors

Food Technology Research Institute, ARC, Giza.

Abstract

spices (sumac and rosemary), are given more attention in natural antimicrobial researches. The present study was carried out to extend the shelf life of kofta (raw meat product with spices) under freezing conditions. The formulas contained an individual concentration of sumac or rosemary (0,1, 1.5 and 2%) powders. The microbial load of the used commodities (raw minced meat and spices) were assessed before storage, while, kofta samples were evaluated for the zero time (after three hours) and after storing the samples for 3, 6,9 and 12 months. Kofta samples were fried and microbiologically estimated before and after frozen storage. Sensory characteristics before storage were also evaluated. The results showed that the high acceptance treat meat was 2% sumac.The obtained results indicated that the total count of bacteria in sumac and rosemary was 2×10 and5x10 CFU/g sample, respectively, while the total count of moulds and yeasts was 1×10 and 2x10 CFU/g sample, respectively. Coliform group, Staphylococcus aureus and Salmonella spp were not detected in both spices. Increasing the percentage of added sumac or rosemary decreased all the tested microorganisms. Results showed that both sumac and rosemary spices can be considered as potential sources of fibre which is helpful in alleviating gastrointestinal disorders. After 12 months of storage, the counts of all the studied microorganisms (total counts, moulds and yeasts, Salmonella spp and Staphylococcus aureus) of treated samples were appreciably decreased compared to those before storage. It could be concluded that sumac is a good source of phenolic compounds and could be utilized as strong antioxidants.

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