Niran hamad hazaa hazaa; Mohammed A. Jassim
Volume 21, Issue 3 , September 2021, , Pages 1-10
Abstract
The study aims to manufacture edible gelatinous films with alcoholic extracts of thyme and green tea, to inhibit the E. coli growth as a negative bacteria and Staphylococcus aureus at a concentration of (0.100, 0.250, 0.500, 0.750, 1.000 mg), and determining the effect of this addition on the chemical ...
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The study aims to manufacture edible gelatinous films with alcoholic extracts of thyme and green tea, to inhibit the E. coli growth as a negative bacteria and Staphylococcus aureus at a concentration of (0.100, 0.250, 0.500, 0.750, 1.000 mg), and determining the effect of this addition on the chemical tests of soft cheese stored for 14 days at a temperature of 7 ° C. The results indicate that the moisture percentage of cheese samples coated with gelatinous films decreased significantly (P <0.05) at the end of the storage period, and the treatment T2 gave the lowest percentage, which was 58.45% compared to the control sample T1 that was without gelatinous coating 58.13%. It was also found that the percentage of fat increased until the end of the storage period, and it gave significant differences at the level (P<0.05). As for the protein percentage, it does not give any significant differences at the end of the storage period. The pH starts to decrease and it gives significant differences to reach the end of the storage period for the treatments T2 6.17, T3 6.27 and T4 6.28 compared with the control sample T1 which reaches 5.96. It is also found that the ash percentage increased to the end of the storage period and gave significant differences, and the treatment T4 gives the lowest percentage of ash at (2.78%), while the percentage of carbohydrates occurs in a gradual difference between the treatments until the end of the storage period and does not give any significant difference at the level (P <0.05).
Niran hamad hazaa; Mohammed A. Jassim
Volume 21, Issue 2 , March 2021, , Pages 50-55
Abstract
The current study aims to manufacture edible gelatin membranes with added vegetable alcohol extracts of thyme and green tea, noting the inhibition of negative e bacteria. Escherichia Coli and the positive pigment of staphylococcus aureus at concentration (0.100, 0.250, 0.500, 0.750, 1.000 mg). In addition ...
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The current study aims to manufacture edible gelatin membranes with added vegetable alcohol extracts of thyme and green tea, noting the inhibition of negative e bacteria. Escherichia Coli and the positive pigment of staphylococcus aureus at concentration (0.100, 0.250, 0.500, 0.750, 1.000 mg). In addition to determining the effect of alcoholic plant extracts on the micro-content of soft cheese stored for 14 days and at a temperature of 7°C. Where microbial changes were observed through which 4 transactions of soft cheese were used and the treatment (T1) soft cheese was treated (T2) soft cheese wrapped in gelato membranes (T3) soft cheese coated with gluten membranes added to the green alcohol extract (T4) Soft cheese coated with gelatin membranes added to it alcohol thyme extract, the results of the experiment indicated changes where the total number of bacteria reached the end of the storage period of the treatment T1 55× T2 76 × T3 77 × T4 79 × , while the preparation of proteolytic bacteria to the end of the storage period was for the treatment T1 44 × T3 40 × and T4 32 × while T2 gave low results The lipolytic bacteria gave low results for T1and T3 transactions compared to T2 and T4 transactions, while yeasts and rot to the end of the storage period for the T1 and T3 transactions gave low results compared to T2 and T4 transactions. Cheese packaging transactions have prolonged the storage life and reflected the results of the sensory evaluation of the packaged transactions compared to the uncoated transaction and we observed the superiority of the coated cheese by obtaining higher grades during the storage period.
