Subject Areas :

Mahtab Faraji ¹ , Mahdi Sharifi Soltani ^{2 *} , Peiman Ariayi ³

1 - Department of Veterinary, Babol Branch, Islamic Azad University, Babol, Iran.
2 - Department of Veterinary, Chalous branch, Islamic Azad University, Chalous, Iran.
3 - Associate Professor, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.

Received: 2022-03-12 Accepted : 2023-02-25 Published : 2025-09-24

Keywords: Carum Copticum Extract, Fermented Sausage, Chicken Sausage, Lactobacillus casei, Nitrite. ,

Abstract :

In recent decades, the demand for probiotic foods has increased and several attempts have been made to use them in fermented meat products. The aim of this study was to produce probiotic fermented chicken sausages containing Carum Copticum extract (as a nitrite substitute) using Lactobacillus casei as a useful food. For this purpose, 6 treatments included: control (containing nitrite), Control + probiotics, 500 ppm extract, 1000 ppm extract, Probiotics + 500 ppm extract, Probiotics + 1000 ppm extract were production and values of moisture, peroxide number, pH, color index, mold and yeast and Lactobacillus casei Probiotic Fermented Chicken Sausagesurvival were evaluated. According to the results, the addition of Lactobacillus casei improved the quality characteristics of the sausage and in general (P <0.05).­the use of plant extracts with a concentration of 1000 ppm along with probiotic bacteria was able to slow down oxidative deterioration, pH changes and color index in sausages. The best results in treatment containing natural preservative was treatment Probiotics + 1000 ppm extract (P <0.05).which in most of the tests was not significantly different from treatment 2 (sausages containing nitrite and probiotics) (P >0.05). Also, the survival of Lactobacillus casei in this treatment was significant higher than other treatments (P <0.05), so it seems that Carum Copticum extract as a natural additive (nitrite substitute) can improve the quality characteristics of probiotic

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