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 lavender added to hamsi kaygana at the rates of 0.5% and 1% had an antioxidant effect and TBA obtained on day 20 in group C did not exceed the limit values. It draws attention that lavender has a positive effect on TVB-N. There was less development in the groups in which lavender was added in microbiological terms. The best score in terms of sensory acceptance correlate well within the group B during storage (1 to 9 days) was evaluated. This study has revealed that hamsi kaygana, can be transported to wider markets, by increasing its durability with spices such as lavender and longer-term preservation and easy transportation with different packaging techniques.

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 lavender added to hamsi kaygana at the rates of 0.5% and 1% had an antioxidant effect and TBA obtained on day 20 in group C did not exceed the limit values. It draws attention that lavender has a positive effect on TVB-N. There was less development in the groups in which lavender was added in microbiological terms. The best score in terms of sensory acceptance correlate well within the group B during storage (1 to 9 days) was evaluated. This study has revealed that hamsi kaygana, can be transported to wider markets, by increasing its durability with spices such as lavender and longer-term preservation and easy transportation with different packaging techniques.