This experiment was carried out to introduce a palatable and stable new product against staphylococcus aureus resulting from adding of sumac water extract (SWE) to Koobideh kebab as a traditional food. After determining of MIC (3.125 mg/ mL) and MBC (6.25 mg/mL) value of SWE against S. aureus, the bacterial growth was evaluated at sensorial acceptability concentrations of SWE. These treatments were assessed in vitro and a food model at 4 and 25C. Bacterial population significantly (P < 0.05) decreased in all the treatments as compared to control during storage period at both temperatures. SWE with 6.25 mg/mL concentration was the strongest group among the treatments at 4C. Sensory evaluation revealed that SWE gave a pleasant effect on sensory attributes at 3.125 and 6.25 mg/mL concentrations of SWE. In conclusion, SWE has high potential to extend the shelf life and upgrade of overall acceptability of Koobideh Kebab.
