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A study of microbial and nutritional properties of some pastry manufactured in the coastal region

دراسة الخصائص التغذوية و الميكروبية لبعض الفطائر المصنعة في المنطقة الساحلية

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 Publication date 2014
and research's language is العربية
 Created by Shamra Editor




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The objective of this research to study the chemical composition and microbial load for some types of pies by performing various chemical and microbial analysis of samples collected, from different parts of the Syrian coast which are famous for its production. This study showed a large variation in the chemical composition of samples by type of the pastry and place brought from, for example, the proportion of dry matter for peppers and chard pies collected from Banias was, 75.71% and 44.90%, respectively, and the percentage of dry matter was 73.88% and 76.18% and the proportion of protein was, 17.76% and 24 .88% for cheese pies collected from Tartous and Latakia 1, respectively. This study indicated that all the pies contain a high percentage of fat [the lowest in chard pies (17.64%) and the highest in cheese pies (38.12%)]. Furthermore a high percentage of sodium was found (the highest in cheese pies 15.31 mg / 100 g and lowest in pepper pies 7.82 mg / 100 g). The study also showed that these meals meet international standards in terms of content of lead, cadmium, Nevertheless they are poor in fiber content except for chard pies which were the most balanced in terms of components, making it the best type of pies in nutritional aspect. Finally, the results showed that the microbial load was too high, as the total census of bacteria was higher than 105 and the total census of yeasts and fungi was higher than 102. In addition, all pies are not conformed to the Syrian legislation. The study also showed absence of E.coli and St. aureus of all samples.


Artificial intelligence review:
Research summary
تهدف هذه الدراسة إلى تحليل التركيب الكيميائي والحمولة الميكروبية لبعض أنواع الفطائر المنتجة في المنطقة الساحلية السورية. تم جمع العينات من مناطق مختلفة وإجراء تحاليل كيميائية وميكروبية عليها. أظهرت النتائج تبايناً كبيراً في التركيب الكيميائي حسب نوع الفطيرة والمكان الذي جمعت منه. كانت نسبة المادة الجافة في فطائر القليفلة والسلق من بانياس 75.71% و44.90% على التوالي، بينما كانت نسبة البروتين في فطائر الجبن من طرطوس واللاذقية 17.76% و24.88% على التوالي. جميع الفطائر احتوت على نسبة عالية من الدهن، وكانت أعلى نسبة في فطائر الجبن (38.12%). كما أظهرت الدراسة أن جميع الفطائر تحتوي على نسبة عالية من الصوديوم، وكانت أعلى نسبة في فطائر الجبن (15.31 ملغ/100 غ). من ناحية أخرى، كانت الفطائر مطابقة للمعايير العالمية من حيث محتوى الكادميوم والرصاص، باستثناء فطائر السلق التي كانت الأكثر توازناً من حيث المكونات الغذائية. أخيراً، أظهرت النتائج أن الحمولة الميكروبية مرتفعة جداً في جميع العينات، حيث تجاوز التعداد الكلي للجراثيم 105 والتعداد الكلي للخمائر والفطور 102، مما يجعلها مخالفة للمواصفة القياسية السورية. لم تُظهر العينات وجود E. coli و St. aureus.
Critical review
دراسة نقدية: تقدم هذه الدراسة معلومات قيمة حول التركيب الكيميائي والحمولة الميكروبية للفطائر المنتجة في المنطقة الساحلية السورية، ولكن هناك بعض النقاط التي يمكن تحسينها. أولاً، كان من الأفضل توسيع نطاق الدراسة لتشمل مناطق أخرى من سوريا للحصول على صورة أكثر شمولية. ثانياً، لم يتم التطرق بشكل كافٍ إلى تأثير طرق التحضير والتخزين على النتائج، وهو ما يمكن أن يكون له تأثير كبير على الحمولة الميكروبية. ثالثاً، كان من الممكن تقديم توصيات أكثر تفصيلاً حول كيفية تحسين جودة وسلامة هذه الفطائر من خلال تطبيق ممارسات صحية أفضل في الإنتاج والتوزيع.
Questions related to the research
  1. ما هي النسبة المئوية للمادة الجافة في فطائر القليفلة والسلق التي جمعت من بانياس؟

    كانت نسبة المادة الجافة في فطائر القليفلة 75.71% وفي فطائر السلق 44.90%.

  2. ما هي أعلى نسبة دهن تم العثور عليها في الفطائر المدروسة؟

    أعلى نسبة دهن تم العثور عليها كانت في فطائر الجبن بنسبة 38.12%.

  3. هل كانت الفطائر مطابقة للمعايير العالمية من حيث محتوى الكادميوم والرصاص؟

    نعم، كانت الفطائر مطابقة للمعايير العالمية من حيث محتوى الكادميوم والرصاص.

  4. ما هو التعداد الكلي للجراثيم في العينات المدروسة؟

    التعداد الكلي للجراثيم في العينات المدروسة تجاوز 105.


References used
A.O.A.C. Association of official chemists. Official methods of analysis,15th edition,Arlington ,USA, 1990, 300-310
ADAMS,M. and MOSS,M. Food Microbiology, Pubished by the Royal Society of Chemistry,,London. 2000.685-695
AMARIGLIO, S..Controle de la qualité des produits laitiers analyses physiques et chimiques . 3em ed, afnor et itsv, Paris, 1985, 100-130
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