Evaluation of Zataria multiflora and Salvia leriifolia extract on the physicochemical and organoleptic characteristics in sausage formulation during refrigerated storage

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 zataria multiflora extract (1.5%) respectively. the lowest and highest protein content was related to 1% salvia 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.