Shahad Khalid Hameed ALjanabi; Alyaa S. Al-Hafud; Maysaloon W. Ibraheem
Volume 21, Issue 2 , March 2021, , Pages 56-62
Abstract
This study was aimed to microbial evaluating and some sensory characteristics of local hens minced meat reserved in polyethylene bags treated with alcoholic clove extract. the experiment include chilled storing of hens meat on 4⁰ C for 10 daysThe study contained three different treatments: first one ...
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This study was aimed to microbial evaluating and some sensory characteristics of local hens minced meat reserved in polyethylene bags treated with alcoholic clove extract. the experiment include chilled storing of hens meat on 4⁰ C for 10 daysThe study contained three different treatments: first one was control the second (B1) alcoholic clove extract 1000mg/ml, the third (B2) alcoholic clove extract 1250 mg/ml. minced hens meat was kept in the treated bags and cooling for (0, 5, 10) days then we made some microbial and sensory tests the results were:1- Treatment three (B2) conducted low percentage in aerobic bacteria and colon bacteria compared with the control.2- Treatment two and three (B1) (B2) conducted noticed improvement in the sensory evaluation specially in flavor and juiciness in different storage periods.3- Treatment three (B2) contributed in extend of shelf-life of preserved meat compared with control.From the foregoing we could conclude that preserve the meat in bags treated with alcoholic clove extract can make high improvement and low the microbial percentage and also can improve the sensory characteristics in chilled hens meat on 4 ⁰C.
Dina Ali; Khanzad Jarjees; Rozhhalat Jarjees
Volume 20, Issue 1 , March 2020, , Pages 58-67
Abstract
Dairy products is considered the most complete foodstuff that provide human with most of their vital needs. The aim of this study to evaluate some chemical parameters and bacteriological quality of traditional white soft cheese. Our finding indicates that, the pH ranged between 5.72 to 7.25 with an average ...
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Dairy products is considered the most complete foodstuff that provide human with most of their vital needs. The aim of this study to evaluate some chemical parameters and bacteriological quality of traditional white soft cheese. Our finding indicates that, the pH ranged between 5.72 to 7.25 with an average of 6.53, moisture percentage ranged between 37.76 % to 54.95 % with an average of 45.03%, fat percentage between 1.2 % to 4.3 % with an average of 2.36 %, protein percentage ranged between 16.3 % to 23.16 % with an average of 19.55 %. Ash percentage ranged between 1.7% to 2.8% with an average of 2.20. Total solid percentage ranged between 25 % to 37.7 %with an average of 31.26 %. Acidity ranged between 1.3 % to 2.5 % with an average of 1.70 %. Salt percentage ranged between 1.4 to 4.3 with an average of 2.89 %. The standard plate count of soft cheese was detected to be the interval of 1.2 x 104 - 4.7 x106 cfu/g. In the all cheese samples the coliform bacteria count was detected to be between 4.0 x103 to 8.6 x105 cfu/g. The yeast and mold count was found to be 9.6 x10 to 3.2 x105 cfu/g. The results found 20 % of Staphylococcus aureus contaminations, 13.33 % of Salmonella spp. contaminations. Cheese produced in Erbil are not agree with the Iraqi Standard.
