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Register a new userA 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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محسن حرفوش( باحث )
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يهدف هذا البحث إلى دراسة التركيب الكيميائي و الحمولة الميكروبية لبعض أنواع الفطائر باستخدام العديد من التحاليل الكيميائية و الميكروبية لعينات جمعت من مناطق مختلفة من الساحل السوري. أوضحت هذه الدراسة التباين الكبير في التركيب الكيميائي للعينات حسب نوع الفطيرة و المكان الذي جمعت منه. كانت نسبة المادة الجافة لفطائر الفليفلة و السلق التي جمعت من بانياس 75.71% و 44.90% على التوالي و كانت نسبة المادة الجافة 73.88% و 76.18% و نسبة البروتين 17.76% و24.88% لفطائر الجبن التي جمعت من طرطوس و اللاذقية 1 على التوالي, كما بينت هذه الدراسة أن جميع الفطائر تحتوي نسبة عالية من الدهن و كانت أقل نسبة في فطائر السلق (17.64%) و أعلى نسبة في فطائر الجبنة (38.12%) و نسبة عالية من الصوديوم حيث كانت أعلاها في فطائر الجبنة (15.31 ملغ/100غ) و أقلها في فطائر الفليفلة (7.82 ملغ/100غ)، كذلك أظهرت الدراسة أن هذه الوجبات مطابقة للمعايير العالمية من حيث المحتوى من الكادميوم و الرصاص و فقيرة بالألياف باستثناء فطائر السلق التي كانت أكثرها توازناً من حيث المكونات مما يجعلها أفضل أنواع الفطائر من ناحية الألياف الغذائية. أخيراً, أوضحت النتائج أن الحمولة الميكروبية مرتفعة جداً حيث كان التعداد الكلي للجراثيم أعلى من 105 و التعداد الكلي للخمائر و الفطور أعلى من 102 و كانت جميع الفطائر مخالفة للمواصفة القياسية السورية، كما بينت النتائج غياب E. coli و St. aureus من جميع العينات.
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.
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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This research was conducted in Agriculture College (Food Science Dep.,
Damascus U university). The purpose of this research was to evaluate Cherkes
Cheese by determination some Chemical and microbial properties for 40
samples collected randomly fr
om different places Damascus and country sides.
The results showed very deferent changes in Chemical properties. The acidity
ranged between (0.25 - 0.54%), moisture content (38 - 56%), and total dry
matter (44 - 62.7%). Results also showed that all samples were rejected by
(Syrian Normal Standard)for fat content in dry matter (20 -33%). Fifty percent
of samples were rejected for their content of sodium chloride which was
(1.2 - 4.3%). Results also showed that samples were free of Salmonella and
there was no rejection for existence of Staph. aureus but 37.5 % and 10% of
samples were rejected by (Syrian Normal Standard)as per content of coliform
and E.coli, respectively.
The medicinal and aromatic plants (thyme Khalili) is one of important economic
crops were introduced to the Syrian Agriculture recently "as one of the most important
alternative crops, especially" in the coastal region, The goal of research is to c
larify the
economic importance of agriculture thyme Khalili in the coastal region, This study was
conducted on all farmers who were counted on the ground in Tartous and Latakia
Governorates, there were 213 farmers ,with planted area reached to 565 acres in 2015.The
indicatives of economical feasibility based on data and statements gathered from site of
research and relying,were used in the economical evaluation .The study showed that the
totally achieved profit per annum from one acre of (thyme khalili) amounted to
151451.81 Syrian Pounds , and profitability coefficient in proportion to the productivity
cost has amounted to 283.64%, also the time indicator of capital recovery for (Thyme
Khalili) has amounted to 2.82 years.
Drought is one of the most important challenges facing sustainable development in eastern Mediterranean regions, where water resources are already limited and ecosystems are fragile. Sums of weighted standardized monthly precipitation anomalies were
used to assess annual drought intensity, frequency and spatial extent in five climatic stations located in Syrian coastal region during the period 1966-2008.Changes in drought intensity were detected using trends with Mann – Kendall test. Results show that drought occurs with high frequency over all parts of the coastal region(up to 35% in some parts),but with different intensities.Extreme drought can hit all regions in some years as happened in 1972-1973. Moreover drought may strike the same region for three consecutive years (1988-1991). Also the results show an increasing tendency in drought intensityrelated to the decreasein drought index values (between 0.29-0.96). This can have serious ecological and economic consequences and will pose an increasing challenge to agriculture and the management of water resources in this region.
The aim of this study was to determine some physical, chemical properties and
microbiological density (fungi –bacteria) of a Pine forest soil in the coastal region
(Mehwarti forest, Banias), where Pinus brutia is the main dominant plant.
Three soi
l profiles were carried out and their morphological characteristics were
determined, the thickness of accumulated organic residues and GPS data were also
recorded.
For physical and chemical analysis, samples from each profile horizon were taken
and air- dried, whereas for the microbial diversity analysis, samples were taken twice in
autumn and spring, and transported and stored at 4C.
The results showed that the studied soil belongs to Alfisol Order with A -Bt – C
profile types. Our results also showed that the soil depth was (85-100cm) and the texture
was clay with a high porosity in all studied soil horizons.
The content of calcium carbonate in the studied horizons was closely similar and
increased with soil depth, whereas the pH ranged between 6.8 and 7.9. The results
indicated that the organic matter decreased significantly with soil depth that affected the
microorganisms density which behave in the same manner. This decreas was very clear in
the first horizon especially in spring.
This study was carried out at the laboratory of Food Science Department,
Faculty of Agriculture, Damascus University in order to evaluate physical,
chemical and microbial properties of Akkawi cheese in Syria. Thirty samples of
Akkawi Cheese collec
ted randomly from different Syrian cities and urban
markets during 2011 were analyzed. Chemical and microbiological analyses
were applied to determine their suitability to the Syrian standards. Results
showed that the quality of cheese samples did not fulfill the set minimum
Syrian quality standards and the proportion of the violation of the Syrian
specification for total dry matter in cheese samples studied was nearly 10%,
and 100% for sodium chloride. The study also demonstrated differences in
chemical properties, with an average of acidity, moisture content 0.34 %, 53.9
% respectively. The fat content had a wide range for all cheese samples. On the
other hand, the proportion of health violation for this type of cheese from the
Syrian standard was 73.3 % for Coliform bacteria and 56.6 % for the E. coli.
but they were acceptable for the existence and account of Staphylococcus
aureus , Salmonella and Listeria.
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