THE EFFECT OF ALCOHOLIC  EXTRACT  Eriobotrya japonica LEAVES  ON SOME BACTERIAL  GENES  AND SOME  CHEMICAL AND   MICROBIOLOGICAL PROPERTIES OF BEEF

al., Alwash & et

doi:10.36103/ijas.v48i5.331

Cited by 2 publications

(2 citation statements)

References 5 publications

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“…The reason for the decrease in bacterial numbers is due to the effectiveness of antioxidant elastin hydrolysates in preventing the decomposition of both protein and fat and thus reducing oxidative stress due to microorganisms. Di Bernardini, et al (11,21,40). This is consistent with Alrubeii and Alalaq (8,10), who indicated the effect of using Lactobacillus plantarum as a preservation agent in reducing the number of bacteria in basturma.…”

Section: Ecolisupporting

confidence: 76%

Effect of Elastin Hydrolysate on Bacteria and Some Sensory Traits of Chilled Ground Beef

Ghufran M.M. Al-ghanimi,

Alrubeii A. M. S.

2024

Iraqi J. Agric. Sci.

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This study was aimed to evaluate the effect of elastin hydrolysates on the microbial content and sensory evaluation of ground beef refrigerated at 2°C for 12 days. The study included 10 treatments: T1 without addition, T2 addition (1000ppm/kg meat) and T3 addition (500ppm/kg meat) of elastin hydrolysates produced by the elastase enzyme (E.H.E).T4 addition (1000ppm/kg meat) and T5 addition (500ppm/kg meat) of Elastin hydrolysates produced by the collagenase enzyme (E.H.C), T6 addition (1000ppm/kg meat) and T7 addition (500ppm/kg meat)of elastin hydrolysates produced by the trypsin enzyme (E.H.T), T8 addition and (1000ppm/kg meat) T9 addition (500ppm/kg meat) of elastin hydrolysate produced by the pepsin enzyme(E.H.P) and T10 added to the antioxidant BHA (0.01) Per kg of meat. The treatments were stored cold for periods of 1, 3, 6, 9 and 12 days, and some laboratory tests were conducted on them that showed the effect of elastin hydrolysates when their effectiveness was tested against Escherichia coli Staphylococcus aureus bacteria. When hydrolysates were added to cold-stored minced beef, the lowest number of bacteria was recorded, as they decreased the logarithm. Total Plate Count TPC37, total psychrophilic count TPC4, and E.coli bacteria. Addition treatments also recorded significant increase in degrees of tenderness, flavor, juiciness, and general acceptability.

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Section: Ecolisupporting

confidence: 76%

Effect of Elastin Hydrolysate on Bacteria and Some Sensory Traits of Chilled Ground Beef

Ghufran M.M. Al-ghanimi,

Alrubeii A. M. S.

2024

Iraqi J. Agric. Sci.

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“…Later on, the concentrations of the stock solution were prepared at 100, 50, and 25 mg/ml. As for the control treatment, it was represented by sterile distilled water [8].…”

Section: Preparation Of Stock Solutionmentioning

confidence: 99%

The Effects of Alcoholic Extract of Ficus carica Leaves on Some Chemical and Microbiological Properties of Beef during Refrigerated Storage

Haider,

Rafi,

Hussein

et al. 2023

Iraqi Journal of Science

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This study explored the preservative effects of the alcoholic leaves’ extract of Ficus carica plant on beef refrigerated for 15 days. Phytochemical analysis showed that the plant extract contained terpenoids, flavonoids, tannins, saponins, and alkaloids. Furthermore, the alcoholic extract of plants significantly reduced the total viable counts of psychrotrophic bacteria, pathogenic bacteria (Proteus, Salmonella typhimiurum, Escherichia coli, and Staphylococcus aureus), and yeasts (Candida kruse, Candida lambica, and Zygosaccharomyces) isolated from meat samples, particularly at 100 and 200 mg/ml concentrations. The antioxidant activity of the extract was determined by using TBA and TVN values. The results showed that meat samples treated with 100 and 200 mg/ml of the alcoholic extract of F. carica had significantly lower TBA values (25, 0.24 mg/kg respectively) on day 5 which became 0.92, 0.53 mg/kg on day 15. Whereas the control values increased from 0.25 to 1.75 mg/kg on day 15,f ollowed by the TVN values of treatment meat samples with 100 and 200 mg/ml 5.57, 5.12 mg N/100 g meat respectively on day 5 which became 12.16, 10.65 mg N/ 100 g meat on day 15, while the TVN in control samples increased significantly (p < 0.05) from 7.35 to 15.76 mg N/100 g meat. All results confirmed that the alcoholic extract of F. carica, which is rich in bioactive compounds is more effective as a natural antibacterial, antifungal and antioxidant, than synthetic antioxidants that maintain the quality of beef, compared to the control by reducing lipid oxidation and microbial growth at refrigeration temperatures, especially at 100 and 200 mg/ml concentrations of the plant extract.

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THE EFFECT OF ALCOHOLIC EXTRACT Eriobotrya japonica LEAVES ON SOME BACTERIAL GENES AND SOME CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BEEF

Cited by 2 publications

References 5 publications

Effect of Elastin Hydrolysate on Bacteria and Some Sensory Traits of Chilled Ground Beef

Effect of Elastin Hydrolysate on Bacteria and Some Sensory Traits of Chilled Ground Beef

The Effects of Alcoholic Extract of Ficus carica Leaves on Some Chemical and Microbiological Properties of Beef during Refrigerated Storage

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