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Natural plants are considered an important target to investigate in order to provide a new source of natural antioxidants and/or antimicrobial agents. The optimum concentrations of some natural plant (jojoba, jatropha, ginseng and ginger) extracts were determined and added to lamb patties. Some chemical and microbial characteristics of the prepared patties during storage for 9 days at 4°C were evaluated. Both the addition of these extracts and storage time had a significant effect on the patties throughout the storage period. The effectiveness of the tested natural extracts can be listed in the following order of decreasing Thiobarbituric acid reactive substance (TBARS) values: ginseng > jatropha > jojoba > ginger. Aerobic plate count, mould and yeast counts decreased significantly with addition of the extracts during the storage period. Also, the addition of the extracts was significantly effective in reducing histamine, tyramine and putrescine formation during the storage period. Compared to control patties, the addition of these natural extracts was effective as antioxidant and antimicrobial agents for improving the properties of lamb patties.<br><br>Las plantas naturales están consideradas como un importante producto donde buscar y encontrar nuevas fuentes de antioxidantes naturales y/o agentes antimicrobianos. La concentración óptima de algunos extractos de plantas naturales (jojoba, jatropha, ginseng y jengibre) fueron determinado y añadidas a pasteles de cordero. Algunas características químicas y microbiológicas de los pasteles preparados y almacenados durante 9 días a 4°C fueron evaluados. Tanto la adición de estos extractos como el tiempo de almacenamiento tuvieron un efecto significativo en los pasteles en el periodo de almacenamiento. La efectividad de los extractos naturales ensayados puede ser enumerada en el siguiente orden decreciente de valores de substancias reactivas con el ácido tiobarbitúrico (TBARS): ginseng > jatropha > jojoba > jengibre. El recuento de microorganismos decreció significativamente con la adición de los extractos durante el periodo de almacenamiento. Comparado con los pasteles control, la adición de estos extractos naturales fue efectiva como agente antioxidante y antimicrobiano en la mejora de las propiedades de los pasteles de cordero

Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage