EFFECTS OF SAGE EXTRACT (SALVIA OFFICINALIS L.) AND A MIXTURE OF SAGE EXTRACT AND SODIUM ISOASCORBATE ON THE QUALITY AND SHELF LIFE OF VACUUM‐PACKED TURKEY MEATBALLS

Abstract

ABSTRACT The effects of sage extract, applied alone or combined with sodium isoascorbate, on water activity (Aw), pH and microbiological and sensory qualities of turkey meatballs were studied. The samples were vacuum packed and stored at 3C for 15 days. It was found that the additives had a positive effect on the quality of turkey meatballs. Aw and pH values of samples with mixture extract of sage and sodium isoascorbate were lower than those of control samples. Sage extract combined with sodium isoascorbate reduced the counts of mesophilic bacteria and coliforms in raw meatballs more effectively than sage extract applied alone. During cold storage, both sage extract and sage extract with sodium isoascorbate mixture inhibited the growth of coliforms and sulfate‐reducing Clostridium sp. The products with additives were characterized by a better sensory quality than the control samples. Samples with mixture of sage extract and sodium isoascorbate showed a higher overall desirability because of lower intensity of taste and aroma of spices.PRACTICAL APPLICATIONSMicrobiological and sensory changes are the main causes of quality decrease of cooked poultry products during cold storage. The addition of sage extract and mixture of sage extract and sodium isoascorbate inhibited the growth of coliforms and sulfate‐reducing Clostridium species in turkey meatballs. The samples with both additives had a better sensory quality compared to samples without additives. According to my results, sage extract alone or in combination with sodium isoascorbate could be used to extend the shelf life of turkey meat products during refrigerate storage.