The aim of this study is evaluation the quality and antioxidant properties of beef meatballs as affected by addition of date seeds powder (DSP) at different levels (0, 4, 8, 12 and 16%) from total formula of beef meatballs. The chemical composition (moisture, crude protein, fat, ash, crude fiber and total carbohydrates), antioxidant properties (total polyphenols, total flavonoids and antioxidant activity), physical properties (water holding capacity, PH and color properties (lightness (L), redness (a) and yellowness (b) values), cooking quality (cooking yield, cooking loss, moisture retention and fat absorption), sensory evaluation of meatball samples were measured. It could be noticed that the DSP have a higher content of crude fiber, total phenolic contents and Antioxidant activity led due to a higher increase theses contents in beef meatballs by increasing replacement levels (4 to 16%). Also caused improvement in water holding capacity, a and b values, cooking yield and moisture retention, while caused reduced in fat content, L values, cooking loss and fat absorption of beef meatball samples containing DSP. Also, the addition of DSP up to 12% in produce beef meatball samples noticed any negative effects on the organoleptic criteria. General, it could be observed that, the DSP has a good sources of crude fiber, antioxidant properties and useful addition of DSP in ingredients up to 12% for fortification of produced the beef meatball and other meat products without any negative effects on the organoleptic characteristics. For these reasons, it can be provide various benefits in meatballs production.

Enterococci can be used as a starter or probiotic culture in the food industry. However, enterococci are also implicated in severe multi-resistant nosocomial infections. In this study, some probiotic characteristics such as antimicrobial activity and antibiotic susceptibility were investigated.Twenty-three strains of Enterococcus species isolated from Raw milk (7 strains), Karish cheese (8 strains), Domiati cheese (5 strains), and Ras cheese (3 strains) were studied for the capability to produce bacteriocin and antibiotic susceptibility.The seven studied antibiotics showed a different powerful effect on Enterococcus strains. The most effective antibiotic against 23 Enterococcus strains were amikacin, cefotaxime, and cefoxitin, which inhibited the growth of all tested strains, followed by levofloxacin azlocillin, and cloxacillin which inhibited 21, 19, and 19 strains, respectively, out of 23 studied strains. In addition, colistin showed the lowest powerful effect against all Enterococcus strains studied was resistant to this antibiotic. Antimicrobial activity was confirmed for all 23 strains against B. thuringiensis

No abstract

This study aims to study effect of replacing soybean oil (SO) by rice bran oil (RBO) at levels (25,50 and75%) on physical, chemical properties, fatty acid composition and oxidative stability of SO and study the effect of storage at ambient temperature for 12 month on Free fatty acids content (% FFA), Peroxide value (PV) and Thiobarbituric acid (TBA) of SO, RBO and their blends oils. The RBO was of a good quality, as evidenced by its low initial values at % FFA, PV and TBA and has been recognized as an excellent source of γ oryzanol, it had the γ oryzanol meanwhile the other oils don’t contain γ oryzanol, Thus, the SO containing a higher amount of RBO leads to the least degradation, while pure SO has the highest, also had more inhibitory effect against oxidation due to a prolongation of the storage period without use of industrial antioxidants. FFA% and PV of all tested blends oils samples during the whole storage periods were found within the limits recommended for human consumption. TBA went in a parallel trend with those of PV. On the other hand, a gradual rise in TBA values was observed with extending the storage period of oils. In SO, the TBA increased from 0.533 mg malonaldehyde /kg oil at zero time to 1.446 mg alonaldehyde kg− 1 after 12th month of storage. While it increased from 0.336 mg malonaldehyde kg− 1 oil at zero time to 0.882 mg malonaldehyde kg− 1 oil after 12th month of storage in RBO.