Poultry meat, coriander, oxidative stability, microbial stability, Green extraction, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

The aim of the current study was to explore the preservative effect of aqueous coriander extract and butylated hydroxytoluene (BHT) on the shelf life of refrigerated chicken patties for 9 days. For this purpose, BHT (100 ppm) and aqueous coriander extract (1%) was applied to improve the storage stability. The patties were evaluated for their physiochemical characterization including total phenolic content (TPC), thiobarbituric acid reactive substances (TBARS), peroxide value (PV), total carbonyl, metmyoglobin, and instrumental color, microbial analysis including (total plate count), and sensory attributes including (color and odor). The results showed that coriander extract has a significant (P