Evaluation of antimicrobial and antioxidant properties of burdock Arctium lappa L. root ethanolic extract on minced bovine meat

Mastineh is one of the traditional nomadic dairy products of Iran. This product is made from heated dough. Then the dry shevid, persian shallot, cucumalonga and other vegetables were added and mixed well. Although this product is rich in fiber, no probiotic product has been made so far, one of the reasons is that probiotic bacteria are susceptible to hot filling packaging. Therefore, in this study, Bacillus coagulans spore in the concentration of 10 log cfu/g was added to mastineh. The results of the tests showed that this bacterium reduced the acidity at the end of the storage period but did not affect the pH. Bacillus coagulans count decreased during the storage period, but Bc survival was higher than the recommended minimum limit of 6 log cfu/g during 28-day storage. Investigation of L* parameter in probiotic mastineh showed that this parameter decreased during storage time, but it was constant in control one. The a* parameter did not have a significant change in both types of mastinah during the storage period. Also, there was no significant difference between the control probiotic mastineh in the b* parameter. There were no significant differences were showed between the two samples in sensory evaluation and rheological parameters. The evaluation of free fatty acid profile also showed that the highest amount of fatty acids was related to palmitic acid, myristic acid, stearic acid and valeric acid. According to the results, the Bacillus coagulans can be used as a suitable probiotic in the mastineh.