The effect of Sambumix; a natural spice mixture enriched with black Elderberry (Sambucus ebulus) fruit powder on the shelf-life extension of chicken fillet meat stored at refrigerated temperature

Yousefi Siahkalroodi , Mahyar; Khan Ahmadi , Fatemeh; Ghadiri Abyaneh, Mobina

doi:10.22034/aer.2.2.17

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Volume 2, Issue 2 (5-2026)

Journalaer 2026, 2(2): 17-24

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The effect of Sambumix; a natural spice mixture enriched with black Elderberry (Sambucus ebulus) fruit powder on the shelf-life extension of chicken fillet meat stored at refrigerated temperature

Mahyar Yousefi Siahkalroodi ^*

, Fatemeh Khan Ahmadi

, Mobina Ghadiri Abyaneh

Abstract: (1153 Views)

Introduction: Microbial growth and lipid oxidation are the primary factors of chicken spoilage under refrigerated conditions. Chemical preservatives are commonly used in various foods to extend shelf life and maintain quality. However, due to the potential adverse effects of their continuous use, the application of natural preservatives is increasing. Sambumix, with its high content of bioactive compounds such as anthocyanins, flavonoids, vitamin C, and valeric acid, can be used as a natural preservative for chicken meat. This study investigated the effect of Sambumix, a natural spice mixture enriched with black Elderberry (Sambucus ebulus) fruit powder, on the shelf life and quality of chicken fillet stored at refrigerated temperatures.
Materials & Methods: In this study, Sambumix was used as a natural preservative with antimicrobial properties and favorable sensory effects in ready-to-cook chicken fillet meat. Half of the chicken fillets were marinated using this spice mixture and the other half of the chicken fillets without Sambumix were also considered as controls and all were stored under the same conditions, i.e., refrigerator temperature (4°C). To examine the samples, chemical tests (total volatile nitrogen bases), microbial tests (total microorganism count, coagulase-positive Staphylococcus aureus, Escherichia coli, and Salmonella counts) and sensory evaluations were conducted at intervals of 1, 2, 3, 4, 5, and 6 days.
Results: The findings indicated that Sambumix effectively delayed microbial spoilage and lipid oxidation in chicken fillets. Its use, of Sambumix, particularly due to its antioxidant and antimicrobial properties, significantly increased the shelf life of chicken, reduced the growth of harmful microorganisms, and improved the sensory quality compared to the control (P<0.05).
Conclusion: Therefore, it can be concluded that Sambumix can be used as a natural preservative with positive effect on the sensory properties of ready-to-cook chicken meat, is a suitable alternative to chemical preservatives with potential for industrial production and entry into the market.

Keywords: Sambumix, Shelf life, Natural preservative, Antioxidant activity, Antimicrobial activity, Chicken fillet

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Type of Study: Research | Subject: Special

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Yousefi Siahkalroodi M, Khan Ahmadi F, Ghadiri Abyaneh M. The effect of Sambumix; a natural spice mixture enriched with black Elderberry (Sambucus ebulus) fruit powder on the shelf-life extension of chicken fillet meat stored at refrigerated temperature. , Journalaer. 2026; 2 (2) :17-24
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