Antimicrobial and Antioxidant Effects of Ethanolic Extract of Rosa canina Fruiton Increasing the Shelf Life of Chicken Meat Kept at Rrefrigerator Temperature

Rosa canina fruit extract with its high content of bioactive compounds such as vitamin C, carotenoids, and polyphenolic compounds, can be used as a natural preservative in meat products. This study aimed to investigate the antimicrobial and antioxidant activity of Rosa canina fruit extract to improve durability at refrigerator temperature. For this purpose, ethanolic extract of Rosa canina fruit was prepared by microwave at three concentration levels (0.5%, 1%, and 2%) and added to chicken samples. An extract-free sample was considered as a control. All specimens were kept at 4°C for 10 days. Microbial properties including Total bacterial count, Escherichia coli, Staphylococcus coagulase-positive, and Salmonella, physicochemical properties including fat oxidation, free radical inhibition, methemoglobin absorption, pH, and volatile nitrogen during the first, fourth, seventh, and tenth days were tested. The results showed that Rosa canina Fruit extract significantly reduced the mean (P<0.05) in Total microbial load count, Staphylococcus and Escherichia coli bacteria compared to the control sample. Salmonella's search results were negative. The amount of fat oxidation, free radical inhibition, methemoglobin absorption, pH, and nitrogen volatility decreased significantly (P<0.05) in the treatments compared to the control sample. In this regard, the concentration of 2% (highest concentration) of the extract was introduced as the selected treatment. According to the results, Rosa canina fruit extract has a high potential to increase the shelf life of chicken meat kept at refrigerator temperature and as a suitable alternative for chemical preservatives will be able to be used for industrialization.