The object of the present study is evaluation of possibility of using cardamom and coriander oils mixture (1:4 w/w) as natural antimicrobial in meat sausage industry to increase the shelf-life of sausage. The physical and chemical properties of the sausage was improved by addition of cardamom and coriander oils mixture at the concentrations of 600,900 and 1200 ppm to sausage before storage at -18℃ for 3 months. The moisture, protein content and carbohydrates were decreased about 1.06, 1.02 and 0.90 fold as compared to zero time, respectively. Whereas, ash, pH value and fat content increased up to 6.19, 18.44, and 6.31%, respectively, as compared to zero time.  Improvement has been observed after addition of cardamom and coriander oils mixture and, it works to increase the storage period of the sausage and maintain the stability of the desired qualities for consumers. Regarding to microbial load, samples treated with 900 and 1200 ppm of oils mixture revealed significant reduction after 90 day of storage as compared with the control samples. Sample (1200 ppm) had the highest score for overall acceptable among all investigated samples. Addition of cardamom and coriander oils shows growth inhibition to some types of bacteria and fungi.
Key words: Sausage, Chemical composition, Microbiological quality, Sensory characteristics