Effectiveness of coriander and cumin seed extracts as natural preservatives in chicken patties

Purpose This study aimed to evaluate the effects of coriander (Coriandrum sativum) and cumin (Cuminum cyminum) seed extracts on the quality and safety of chicken patties during refrigerated storage, with emphasis on technological, physicochemical and microbiological parameters. Design/methodology/approach Chicken patties were formulated with three treatments: Control (no extract), COR (1% coriander seed extract) and CMI (1% cumin seed extract). Samples were stored at 4 °C for 7 days and analyzed for cooking loss, diameter reduction, shear force, pH, lipid oxidation (thiobarbituric acid reactive substances), color (CIELAB parameters) and microbial counts (mesophilic, psychrotrophic and Enterobacteriaceae). Findings While the addition of extracts did not significantly affect cooking loss, pH, or microbial growth during storage (p > 0.05), the coriander extract reduced diameter shrinkage and shear force, indicating improved textural stability (p < 0.05). The cumin extract significantly inhibited lipid oxidation, demonstrating stronger antioxidant activity (p < 0.05). Both extracts positively influenced color parameters: coriander enhanced lightness (L*), while cumin increased redness (a*) and yellowness (b*). Additionally, both extracts reduced browning index (BI) (p < 0.05), with total color changes (ΔE*) remaining below the perceptibility threshold (<5), suggesting no adverse visual impact. Originality/value This study demonstrates the potential of coriander and cumin seed extracts as natural functional ingredients in poultry meat products. The findings indicate that these extracts can improve technological quality and oxidative stability without compromising microbial safety or visual appeal. The superior antioxidant effect of cumin extract underscores its promise as a natural alternative to synthetic preservatives in meat formulations.