List of Articles Maryam Mousavi

• Open Access Article
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  1 - Evaluation of Zataria multiflora and Salvia leriifolia extract on the physicochemical and organoleptic characteristics in sausage formulation during refrigerated storage
  Nasrin Choobkar Maryam Mousavi Abdoreza Aghajani
  In the present study, hydroalcoholic extract of dried and powdered plants was prepared. After producing the treatments, moisture, pH, ash, protein, and fat content, DPPH radical scavenging activity, and color parameters, and sensory evaluation in sausage samples during More

  In the present study, hydroalcoholic extract of dried and powdered plants was prepared. After producing the treatments, moisture, pH, ash, protein, and fat content, DPPH radical scavenging activity, and color parameters, and sensory evaluation in sausage samples during 45 days of cold storage were studied. The lowest and highest of pH value was related to treatment with the mixture extracts (0.25%) and Z. multiflora extract (1.5%) respectively. The lowest and highest protein content was related to 1% S. leriifolia and 2% Z. multiflora extract, respectively. Over time, the fat content in the control sample and all treatments has declined, also, the protein and ash content in treatments has decreased and increased respectively. Over time and with increasing the extracts concentration, L*, a* and b* values in all treatments decreased, increased, and decreased respectively. S. leriifolia extract has a more significant effect on the DPPH test in comparison with Z. multiflora extract. Two herbal extracts had a significant effect on the sensorial characteristics of all treatments. It can be said that, in terms of color parameters and free radical scavenging activity, the treatments with S. leriifolia extracts were better than control and treatments containing Z. multiflora extracts, while, the physicochemical and sensorial properties of recent treatments were better than S. leriifolia extracts and control. Manuscript profile
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Evaluation of Zataria multiflora and Salvia leriifolia extract on the physicochemical and organoleptic characteristics of sausage during refrigerated storage
  Maryam Mousavi Nasrin Choobkar Abdoreza Aghajani
  In the present study, hydroalcoholic extracts of dried and powdered of Zataria multiflora and Salvia leriifolia were prepared. After producing the treatments, the moisture, pH, ash, protein and fat content, DPPH radical scavenging activity, color parameters, and sensory More

  In the present study, hydroalcoholic extracts of dried and powdered of Zataria multiflora and Salvia leriifolia were prepared. After producing the treatments, the moisture, pH, ash, protein and fat content, DPPH radical scavenging activity, color parameters, and sensory evaluation in sausage samples during 45 days of storage were studied. The lowest and highest pH value was related to treatment with the mixture extracts (0.25%) and Z. multiflora extract (1.5%), respectively. The lowest and highest protein content was related to 1% S. leriifolia and 2% Z. multiflora extract, respectively. Gradually, the fat content in the control sample and all treatments has declined, also, the protein and ash content in treatments has decreased and increased respectively. Over time and with increasing the extracts concentration, L*, a* and b* values in all treatments decreased, increased and decreased respectively. S. leriifolia extract has a more significant effect on the DPPH test in comparison with Z. multiflora extract. Two herbal extracts had a significant effect on the sensorial characteristics of all treatments. It can be said that, in terms of color parameters and free radical scavenging activity, the treatments with S. leriifolia extracts were better than control and treatments containing Z. multiflora extracts, while, the physicochemical and sensorial properties of recent treatments were better than S. leriifolia extracts and control. Manuscript profile