The Effect of Saffron on Microbial, Physicochemical and Texture Profile of Chicken (Breast) Meat Stored in Refrigerator

Document Type : Original Article


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


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.