Assessment of MenthalongifoliaL. and Iranian Allium sativum controversum Extracts on Microbial Properties of Susages

in recent years, the use of bioactive compounds in the formulation of meat and meat products has attracted the attention of experts.This research was conducted in two phases. In the first phase, aqueous, ethanolic and hydro-ethanolic extracts of Allium sativum controversum(Varcoaz) andMentha pulegium were extracted by soaking and the total phenols, flavonoids and antioxidant activity of the extracts were measured. The results of the first phase showed that the ethanolic extract of both plants had the highest amount of total phenol, flavonoids and antioxidant activity and as a result, this extract was selected for injection into sausage formulation at levels of 0.5, 1 and 1.5%. In the second phase, the treatments were kept at refrigerator temperature on1,15 and30 days, during which time a number of microbial tests were performed on them and a control sample (sausage without any extract). In terms of coliform count, no countable colony was observed on first day. During the 15th to 30th days, the control sample showed the highest number and the treatment containing 1.5% of Varcoaz extract showed the lowest number of coliforms. In terms of the number of Staphylococcus aureus, during the 15th to 30th days, the control sample had the highest number of this bacterium, while the treatment containing 0.5% ofAllium sativum controversum extract showed the lowest number. During the first 15 days, no countable number of molds and yeasts were observed in the studied treatments, but on 30th day, the treatment containing 1.5% of Varcoaz extract showed the lowest number of molds and yeasts and the control sample had the highest number of them.