أعضاء هيئة التدريس - جامعة بنها
Impact of some natural preservatives on Bacterial Profile of Minced Meat in Egypt
BENHA VETERINARY MEDICAL JOURNAL • 2016
معلومات البحث
المؤلفون
Fahim A. Shaltouta, Amani. M. Salema, Dalia F. Khaterb and Radwa. A Lelab
الكلمات المفتاحية
Marjoram, Cumin, Staphylococci, Minced meat
المجلة العلمية
BENHA VETERINARY MEDICAL JOURNAL
الناشر
faculty of veterinary medicine benha university
المجلد
31
العدد
1
الصفحات
35-42
publication.type
International
رابط البحث
Not Available
المواد المرفقة
Fahim Aziz El-Dein Mohamed Shaltout_6_3.pdf
الملخص
In this study, the antioxidant and antibacterial effect of Marjoram and Cumin oils (0.2%&0.3%Vol/W) of each and
Mixture from both oils (0.2% Vol/W) were investigated in refrigerated fresh minced meat. Both oils used had considerable
effectiveness in decreasing Aerobic Plate Count (APC), Coliform Count and Staphylococci Count as well as chemical
indices as pH, Total Volatile Nitrogen (TVN) and Thio Barbituric Acid (TBA) values. Meanwhile, these values decrease
as the concentration of the oil increases with highly significant differences (P
Mixture from both oils (0.2% Vol/W) were investigated in refrigerated fresh minced meat. Both oils used had considerable
effectiveness in decreasing Aerobic Plate Count (APC), Coliform Count and Staphylococci Count as well as chemical
indices as pH, Total Volatile Nitrogen (TVN) and Thio Barbituric Acid (TBA) values. Meanwhile, these values decrease
as the concentration of the oil increases with highly significant differences (P