The objective of the study was to assess the sensory, physicochemical and microbiological properties of ground coriander decontaminated with the use of steam, and to determine its stability during a 12 month storage period. The following parameters were determined in the contaminated and decontaminated coriander samples under analysis: water content, content of essential oils, total and insoluble ash, aerobic bacteria count, counts of fungi and coliforms, and occurrence of Salmonella. It was found that the sensory quality of coriander after the decontamination was slightly worse. Upon the completed decontamination process, all the assessed physicochemical properties were in conformity with the requirements as pointed out in the relevant Polish Standard including the content of essential oils, although the latter decreased by about 40% in the decontaminated ground coriander samples compared to the initial raw samples. The process of decontamination effectively decreased the degree of microbiological contamination; there were only 4 samples of ground coriander with the total aerobic bacterial count slightly exceeding the acceptable rate. During the storage period, the aroma and taste of coriander became less intensive, while the colour remained unchanged. After a 12 months storage period, the content of essential oils decreased by 40 and 25%, on average, in the samples analysed before and after the decontamination process, respectively. The contamination rate caused by aerobic bacteria and coliforms was similar to the rate at the beginning of the storage period, however, the count of fungi slightly changed.
ground coriander, decontamination, steam, essential oils, microbiological quality