The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana

Abstract This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Muğla and known as lavender, on the meat quality and shelf life of hamsi kaygana, a traditional food in the Black Sea Region of Turkey. The study groups consist of the control group (K), a group containing 0.1% (A), 0.5% (B), and 1% (C) lavender. After performing the initial analyses, all groups were stored at 4 ± 1 °C. During the storage, the proximate composition, sensory, physicochemical, chemical and microbiological analyses were carried out. According to the chemical results, the lave...