Do you want to publish a course? Click here

A Study on the Effect of Adding Soya Meal on the Preparation of Mortadella from «Awas» Meat

دراسة تأثير إضافة كسبة فول الصويا في خواص المرتديلا المحضرة من لحم الغنم العواس

2036   1   45   0 ( 0 )
 Publication date 2003
  fields Food Sciences
and research's language is العربية
 Created by Shamra Editor




Ask ChatGPT about the research

The aim of this investigation was to prepare mortadella from Awas meat by adding different amounts of soya meal (i.e.15%, 20% and 25%), and comparing it with standard (no soya added) one. Other additives were also incorporated with fixed amounts for all used mixtures. Chemical analyses (i.e., moisture content, protein, carbohydrates and ash contents) were determined for each blend. Also a group of microbiological tests (i.e. Staphylococcus, E. coli, Salmonella and total number of mesophilic bacteria), test evaluation has been carried out to determine the acceptability of the blends by the customer and the economic value was also evaluated. The results revealed that, as the added amount of soya meal increased, the testing traits, such as, test, flavor, color, and texture were deteriorated, the total microbial number was also decreased, and the content of water as well as carbohydrates was also declined.


Artificial intelligence review:
Research summary
تتناول هذه الدراسة تأثير إضافة دقيق الصويا على تحضير المورتديلا من لحم الأغنام 'أواس'. البروتينات النباتية مثل بروتين الصويا معروفة منذ فترة طويلة كمصدر رئيسي للبروتين النباتي. أظهرت الدراسات السابقة أن إضافة بروتين الصويا يمكن أن يحسن من قوام اللحوم المصنعة ويقلل من تكلفة الإنتاج. هدفت هذه الدراسة إلى تحضير مورتديلا بإضافة نسب مختلفة من دقيق الصويا (15%، 20%، و25%) ومقارنتها مع المورتديلا القياسية (بدون إضافة الصويا). تم إجراء تحليلات كيميائية وميكروبيولوجية لتحديد محتوى الرطوبة والبروتين والكربوهيدرات والرماد لكل خليط. كما تم تقييم قبول المستهلكين للخليط والقيمة الاقتصادية. أظهرت النتائج أن زيادة نسبة دقيق الصويا تؤدي إلى تدهور في الطعم والنكهة واللون والقوام، كما انخفض العدد الإجمالي للبكتيريا والمحتوى المائي والكربوهيدراتي. يمكن تحضير مورتديلا تحتوي على 15% من دقيق الصويا دون التأثير سلباً على القيمة الغذائية والطعم، مع تقليل تكلفة الإنتاج.
Critical review
دراسة نقدية: على الرغم من أن الدراسة تقدم نظرة شاملة حول تأثير إضافة دقيق الصويا على تحضير المورتديلا، إلا أنها لم تتناول بشكل كافٍ تأثير هذه الإضافة على الجوانب الحسية الأخرى مثل الرائحة والمظهر العام للمنتج. كما أن الدراسة لم تقدم تحليلاً مفصلاً لتأثير دقيق الصويا على مدة صلاحية المنتج. بالإضافة إلى ذلك، كان من المفيد تضمين دراسة مقارنة مع أنواع أخرى من البروتينات النباتية لمعرفة ما إذا كان دقيق الصويا هو الخيار الأمثل أم لا. وأخيراً، كان من الممكن تحسين الدراسة بإجراء تجارب إضافية تشمل عينات أكبر وعدد أكبر من المستهلكين لتقييم القبول بشكل أكثر دقة.
Questions related to the research
  1. ما هو الهدف الرئيسي من هذه الدراسة؟

    الهدف الرئيسي هو تحضير مورتديلا من لحم الأغنام 'أواس' بإضافة نسب مختلفة من دقيق الصويا ومقارنتها مع المورتديلا القياسية.

  2. ما هي النسب المختلفة لدقيق الصويا التي تم اختبارها في الدراسة؟

    تم اختبار نسب 15%، 20%، و25% من دقيق الصويا.

  3. ما هي التأثيرات التي لوحظت عند زيادة نسبة دقيق الصويا في المورتديلا؟

    زيادة نسبة دقيق الصويا أدت إلى تدهور في الطعم والنكهة واللون والقوام، وانخفاض العدد الإجمالي للبكتيريا والمحتوى المائي والكربوهيدراتي.

  4. ما هي النسبة المثلى لدقيق الصويا التي يمكن إضافتها دون التأثير سلباً على القيمة الغذائية والطعم؟

    النسبة المثلى هي 15% من دقيق الصويا.


References used
Anonymous (1991). Oat bran- based ingredient blend replaces fat in ground beef and pork sausage. Food technol. 45(11): 60-66
Beege K.L., Bowers J.A., Brown D (1997). Pork Sensory and physical characteristics of reduced- fat turkey frankfurters with modified corn starch and water J Food sci. 62(6). 1240-1244
Beuchat L. R., Chompreeda P., Garci V.V., Oupadissakoon C., Haruthithanasan V Delrosario R.R. and Mabesa R.C (1992). Some ground nut products in southeast Asia. In Ground nut a global perspective: Proceedings of an international workshop, S.N. Nigam (Ed. L. P 2U9 255. ICRISAT center, Patancheru, India
rate research

Read More

The study was conducted on 18 Shami goat Kids in the Agricultural Scientific Research Center in Hama, their age was 150 days, to ages and weights, reaching an average of 23.2kg, and they were dived into three groups(6 per group) depending on the sour ce of the protein included in the composition. The died for each of them 14%(as a 100% unshelled cotton gain for the first group, 100% soybean gain for the second group, a 50% unpeeled cotton gain and 50% soybean gain for the third group). Blood samples from the jugular vein were collected from all test subjects before starting feeding on the feed. Watch after one, two and three months from the start of feeding. Gifts blood samples were analyzed in all groups and a study of the indicators of glucose, general protein, albumin and globulin in blood serum to assess the energy and protein metabolism of gifts, when feeding on these diets. The results showed a significant increase (ᴘ≤0.05) in the concentration of glucose in gifts after two months of experience in the three groups, but this was the highest increase in the second group versus the control and the first and third groups, then its concentration decreased after that. A significant increase (ᴘ≤0.05) was observed with the concentration of the total protein in the blood serum after a month of the experiment. The total protein concentration decreased after three months in the blood kids in second and third groups compared with the first and control groups. The albumin concentration decreased after two months (ᴘ≤0.05) in the first group compared with second, third and control, also it's decreased after three months in the first and third groups compared with the second and control. The globulin concentration in the blood serum increased after one month in the three groups compared with the control, then in two months decreased( not significant) in the three groups, and after three months decreased (ᴘ≤0.05) the globulin concentration in the second and third groups.The increase in the weights of gift items in the groups was respectively: the first group 9.45kg (95g ∕ day), the second group 13.6kg (136g ∕day) and the third group 10.45kg (106g ∕day). We conclude that the energy and protein metabolic indicators were the best in the second group feeding 100% soybean meal as a protein source, which can reduce the period for fattening gifts and reflect positively on economic side and income generation.
The research was carried out using 1728 broiler chicks (shifer starbro hybrid), They were divided into eight groups, each one consists of three replicates with 72 birds in every repetition .The birds of all repetitions were fattened until 49 days in separate pen of open type walk ,and on deepbedplate .All conditions of placement, rearing and feeding were the same for all birds of repitition in different groups.
The research was executed within the season 2016, in the west of HOMS in the first settlement area. The study has showed the effect of plant density and nitrogen fertilization was studied on the growth and productivity of soybeans Glycine max L . (Sb44).
Aiming to study the effect of propolis powder on some blood parameters of sheep, propolis powder was used in feeding of sheep by adding it in the form of dry powder . The research was carried out Syrian Awassi sheep which they are locally existed . Sheep were divided into four groups (control and three experiment groups) (2 , 3 , 4) k.g/100k.g diet of propolis powder were added to diets.
Cornstarch has been added, with percentages of ( 5%, 10%, 15%,20% and 25%), to flour beans both types paste (peeled and non-peeled) prepared for the manufacture of a quick vermicelli preparation (noodles), in order to study the effect of the additi on of some chemical and organoleptic characteristics of this product and to determine the ideal proportion of corn starch added. The study has shown that there is an inverse relationship between the reduction of protein content and the increase of the fat percentage and the increase of starch proportion up to (25%) in both kinds of bean noodles: peeled and unpeeled. Increasing the ratio of starch above 15% has affected negatively the resulted noodles colour and some organoleptic characteristics such as taste and smell with the emergence of a gradual improvement of the appearance of noodles that resulted from flour peeled beans. Finally , it was found that the best ratio of added starch is 15%.
comments
Fetching comments Fetching comments
Sign in to be able to follow your search criteria
mircosoft-partner

هل ترغب بارسال اشعارات عن اخر التحديثات في شمرا-اكاديميا