This investigation was carried out to study effect of packaging and storage period on the specific gravity at 25°C (Sp. Gr) , refractive index(R.I.),color intensity; acid value, peroxide value(P .V), thiobarbituric acid (TBA) ,iodine value (IV) ,fatty acid composition , and keeping quality of Sunflower oil. The obtained results revealed that the storage of sunflower oil at ambient temperature for nine months did not seem to have any appreciable effect on the specific gravity, while the refractive index was decreased gradually .In contrast the color intensity increased as the storage period increased. The rate of change(either increase or decrease) was depended on the storage period as well as type of container. The obtained results showed that the acid value, peroxide value and TBA increased gradually in all oil samples during storage. The highest increase in acid value was recorded in the colorless glass containers while the lowest increase was observed in plastic and brown glass containers. Also, the results showed that the I.V. decreased gradually in all oil samples. The extent of decrease was affected by storage period and type of container. The results revealed that the saponification value (S.V.) increased gradually in all oil samples as storage period increased. The highest increase in S.V. was recorded in oil samples stored in colorless glass containers,. In contrast, the lowest increase in the S.V. due to prolonged storage was observed in oil samples stored in brown glass containers. The unsaponifiable matter percentage decreased gradually in all oil samples during storage. The results obtained reveald that the values of fatty acids C18:2, C18:3, TPUFA, TUFA and ratio of TUFA: TSFA, C18:2: C18:1 as well as iodine value were decreased with increasing the storage period., while the values of fatty acids C18:2, C18:3, TPUFA, TUFA and ratio of TUFA: TSFA, C18:2: C18:1 as well as iodine value were decreased with increasing the storage period. The rate of change in the values of fatty acids was depended on the storage period and types container. The oil samples packed in colorless glass containers showed the highest value of changes in comparison with other oil samples packed in plastic and brown glass containers. It could be mention that the decrease in C18:2 and C18:3 was accompanied by the decreased in the I.V.

Abstract:The chemical characteristics and microbiological examination of vacuum packaged ground buffalo meat during cold storage for 24 days were determined in order to evaluate two different antimicrobial agents sodium lactate, sodium chloride and their mixture. The results indicated that the use of sodium lactate with or without sodium chloride delayed the proliferation of aerobic plate count, psychrotrophic count, and lactic acid bacterial count, and extended the shelf life up to more than 24 and 21 days respectively, compared to 8 days for the control samples. The TBA values for the samples treated by sodium chloride was not affected, while at the end of storage period the TBA values of samples treated by sodium lactate were significantly reduce the oxidation changes. Therefore, the use of sodium lactate with or without sodium chloride could be used to extend the shelf life of ground buffalo meat during refrigerated storage by reducing both chemical and microbiological changes.

This study evaluates the effect of supplementation with Moringa leaves powder (MLP) at the concentrations of 0.25% and 0.50% (w/v) as additional sources of prebiotics to produce healthier fermented quinoa products. The biological experiment was used to study the influence of feeding with these fermented quinoa products on the blood biochemical parameters in experimental rats. The results indicated that selected probiotics, including Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii subsp. bulgaricus EMCC 11102 showed good tolerances to high acidity (pH = 2 or pH = 3), bile salts (0.3% w/v) and NaCl (7.5% w/v) and exhibited notable sensitivity against many antibiotics. Moreover, quinoa products supplemented with MLP at a concentration of 0.50% and fermented by both probiotics exhibited the highest counts of probiotic bacteria (9.32 and 9.12 log cfu/g, respectively) and showed more survival of probiotics than quinoa fermented without MLP (p > 0.05) during storage period. Also, the adding of MLP at both levels increased antioxidant activity and total phenolic contents of fermented quinoa by both probiotics, and the highest level exhibited highest values. Interestingly, fermented quinoa containing higher concentration of MLP showed the higher activity in improving serum lipid profile of experimental rats.

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Nile tilapia (Oreochromis niloticus) fish was used in producing fish fillets and fish balls after treating it with two natural antimicrobials (green tea extract and thyme extract) and storing under freezing conditions for 10 months. The results showed a reduction in moisture content, WHC levels and total acidity for all samples, while % EW, pH, TBA and TVB-N values increased for all samples with the extension of the storage period under freezing conditions. The data showed that the total number of bacteria (log cfu/g) was less than 6 in all treated and untreated samples. Over the period of storage, there was a decrease in the total number of bacteria. Compared to the treated samples, the control samples had the highest total bacterial count. The results showed that Log cfu/g of pdychrophilic bacteria decreased after all treatments and storage periods. According to the results, only three samples-control fillets, control fish balls, and fish balls treated with green tea extract-had bacterial counts of the coliform group at the beginning of the storage time (time zero) less than log 2.5 (cfu/g), and no colonies were found for the remaining storage time.