Effect of sage on the microbial quality and TBARS value of mechanically deboned poultry meat

In this study, an analysis was conducted on the effect of sage (Salvia officinalis L.) on the microbiological quality and fat oxidation processes in mechanically deboned poultry meat (MDOM) from chickens, which was vacuum packaged and stored for 14 days (4-6 degrees C). Four types of sage preparations were used: essential oil (O), dried sage (S), and extracts (aqueous - EW and alcoholic - EA). Microbiological examinations covered determinations of the total number of mesophilic aerobic microorganisms, psychrophilic bacteria, Enterobacteriaceae, enterococci and Salmonella spp. The lipid oxidation rate was determined by the TBARS value. It was found that the essential oil and extracts (water and alcohol) limited the growth of all microorganisms in the chill-stored MDOM samples. The use of oil and sage extracts also significantly reduced lipid oxidation processes occurring in the MDOM samples. The results indicate that these preparations of sage can be used to extend the shelf life of MDOM for 14 days of chilling storage.