رضا بائی - گروه علوم و مهندسی صنایع غذایی، دانشکده علوم وفنون دریایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
نرگس مورکی - گروه شیلات، دانشکده علوم وفنون دریایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
ژاله خوشخو - گروه شیلات، دانشکده علوم وفنون دریایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران

Mahyaveh sauce is one of the traditional fermented products in the southern regions of Iran. In the present study, the effect of antioxidant activity of the hydroalcoholic extract of savoury satureja hortensis in Mahveh sauce was evaluated in ۳۰and ۶۰ days at concentrations of ۳(T۱), ۵(T۲) and ۸(T۳) percent of the extract and the results were compared with control group . The results showed that the amount of crude lipid in Mahveh sauce was significantly different in the four groups (p ). Also, the highest levels of lipid in  days ۳۰ and ۶۰ were ,measured in  T۳. The highest amount of monounsaturated fatty acids and polyunsaturated fatty acids was evaluated in the t۲. The amount of peroxide produced in the four groups was significantly differ (p ).  The highest amount of TBRS on days ۳۰ and ۶۰ were reported for control and T۱, respectively. Preparation of Mahveh sauce from sardines with addition of savoury extract during fermentation process reduced pH. The amount of pH in the control after preparation  was ۴.۴۶, which decreased by the time . Regard to the sensory evaluation, by comparing the factors studied on days ۳۰ and ۶۰, there were no significant difference between the odor, taste, appearance and consistency properties of the samples. The results showed that mahveh sauce with savoury extract  was acceptable in terms of qualitative, chemical and sensory factors regard to lipid changes. As a conclusion, the use of savoury extract improves the quality of Mahveh properties.

سس تخمیری, سس مهیاوه, مرزه, فعالیت آنتی اکسیدان, ویژگی شیمیایی, ویژگی حسی