This study was investigated at the laboratories of the Department of Food
Sciences at the Faculty of Agriculture, University of Damascus in order to
determine the effect of initial treatments such as: blanching period, salting,
adding acid) on che
mical, microbiological, sensory parameters of canned
Artichoke. Group of chemical (humidity, protein, ashes, anti-oxidants,
phenols), microbiological indicators (total count of organism, yeast and fungi,
anaerobic bacteria, Coliform bacteria, E.coli and pseudomonas), and sensory
evaluation had been carried out to determine the acceptability of the best
treatment of the canned Artichoke. 48 treatments were applied on Artichoke
samples: with three blanching (period 10, 20, 30 minutes), adding citric acid (0,
2, 4, 6 %), and adding salt (0, 1, 2, 3 %). Results based on microbiology,
chemically and sensory evaluation showed that the best treatment applied on
Artichoke was treatment number 6 (10 minutes blanching time, 2% of citric
acid and 1% of salt), following number 22 (20 minutes blanching time, 2 % of
citric acid and 1% of salt) and treatment number 26 (20 minutes blanching
time, 2 % of citric acid and 2% of salt)
This study was conducted at the laboratory of Agriculture College,
Damascus University to produce smoked fermented semi-dry sausages using
three kinds of commercial starter cultures, First culture contained a
Staphylococcus carnosus and Staphyloco
ccus xylosus, the second contained
Lactococcus lactis, Lactobacillus sakei, while the third one contained
Lactococcus lactis, Lactobacillus sakei, Staphylococcus carnosus and
Staphylococcus xylosus. All treatments were analyzed for microbial and sensory
evaluation after 0, 7, 14, 21, and 28 days and for chemical parameters after 0,
14 and 28 days of cold storage at 5 C in order to choose the optimal treatment
to determine the best product. Results of microbial analysis showed the
sovereignty of lactic acid bacteria in fermented sausage before smoking and
then decreased after smoking and reappeared in commercial starter culture
containing lactic acid bacteria after that it was dropped gradually until the end
of storage while the pathogenic bacteria did not appear in cultures. Chemical
analysis showed significant effect in the pH number between control and
treatments that had lactic acid bacteria starters. The sensory evaluation also
showed superiority of the fermented sausage using the third starter and gave
the best qualities in terms of taste, odor, color, texture and overall appearance.
The effect of different harvesting dates on the quality and storage ability
was studied for fruit of Coscia pear cultivar, which planted in the area of Daher
Aljabal- Sweida during two successive seasons 2007-2008. Fruit were harvested
in three di
fferent dates by week time intervals and stored for seven months at
(0-1 Cº and 90-95 % RH) in the storage units of apples and vine research
department. The effect of harvesting dates of fruit on the physical and chemical
properties was determined during period of 7 months in cold storage, by month
time intervals. The second date of harvest affected by decreasing weight loss
percentage, decay percentage, titratable acidity T. A, starch content and
firmness, in addition to that total soluble Solids T. S. S, number of acidity PH,
storage ability and shelf life were increased compared to the harvested fruit in
the different dates.
تأثير الري بمياه محطة معالجة الصرف الصحي ( محطة الشيخ سعد) في صفات الجودة الكيميائية والميكروبية لبعض أنواع الخضار المزروعة جنوب محافظة حلب وإمكانية تحسينها
