TY - JOUR ID - 43458 TI - The Effect of Saffron on Microbial, Physicochemical and Texture Profile of Chicken (Breast) Meat Stored in Refrigerator JO - International Journal of Nutrition Sciences JA - IJNS LA - en SN - 2538-1873 AU - Masoumi, Behzad AU - Abbasi, Azam AU - Mazloomi, Seyed Mohammad AD - Food Safety and Hygiene Department, Nutrition Research Center, Department of Health and Food Quality Control, School of Nutrition and Food Science, Shiraz University of Medical Sciences, Shiraz, Iran Y1 - 2018 PY - 2018 VL - 3 IS - 3 SP - 164 EP - 170 KW - Chicken meat KW - Saffron KW - Physicochemical properties KW - Microbial properties KW - Shelf life DO - N2 - Background: Saffron roast chicken is one of the most popular and delicious foods in Iran, which is prepared from a mixture of saffron with chicken meat and then cooking the mixture. The aim of this study was to investigate the effects of saffron on the chicken meat stored at refrigerator temperature. Methods: After mixing chicken meat with saffron powder stigma, the microbial, physicochemical and texture factors such as Staphylococcus aureus, Fecal coliforms, mold and yeast, pH, water holding capacity (WHC), percentage of cooking loss, lipid oxidation (TBARs) and textural profile analysis were measured. All of these experiments were carried out during the storage period. Results: In samples treated with saffron, TBARs (Thiobarbituric acid reactive substances) were less than control samples, and other parameters had no significant difference with the control sample. The overall conclusion is based on this principle that saffron reduces fat oxidation in chicken breast meat during storage, but has no statistically significant effect compared to the control sample in relation to other microbial parameters and texture quality. No antimicrobial activity was observed due to the lack of use of saffron as an aqueous or alcoholic extract. Conclusion: saffron stigma powder can be considered as an improving agent of physico-chemical characteristics of chicken meat. UR - https://ijns.sums.ac.ir/article_43458.html L1 - https://ijns.sums.ac.ir/article_43458_e8f728657360f2c2245f66c6fae926a3.pdf ER -