Effect of the addition of sage (Salvia officinalis L.) in different forms on the nutritional and sensory quality of chiken meat during storage

Abstract

The traditional use of medicinal plants as a natural antioxidant has received great attention from the scientific community. This study aims to enhance natural resources of plant origin with antioxidant and antimicrobial activity to maintain meat quality such as sage. This study was conducted to evaluate the effect of adding sage (Salvia officinalis L.) in different forms (powder, extract and essential oils) on the nutritional and sensory quality of chicken meat during conservation. The results showed that the incorporation of different forms of sage into chicken meat did not affect the pH value. On the other hand, oxidation was delayed by the addition of the extract, and the results of the sensory analysis showed that the introduction of sage powder and extract into meat was acceptable to consumers and (37 and 33%, respectively). The use of sage in various forms is characterized not only by the fact that it is an effective means of preserving meat, but also by its contribution to the development and formulation of a canned food product that can have positive effects on human health.

Keywords: Sage, Essential oils, extract, Meat preservation, sensory quality