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Register a new userRole of pseudomonas bacteria in the spoilage of poultry meat and the effect of oil extract of the plant cardamom, cinnamon and Zingiber on it
دور جراثيم الزوائف في فساد لحوم الدواجن و تأثير المستخلص الزيتي لنبات الهال و القرفة و الزنجبيل عليها
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Aِl-Baath University ورقة بحثية
Publication date
2017
fields
Veterinary Medicine
and research's language is
العربية
Created by
Shamra Editor
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يهدف البحث إلى دراسة إمكانية إطالة مدة حفظ لحم الدجاج المبرد عم طريق معاملته بالمستخلصات الزيتية لنبات الهال و القرفة و الزنجبيل و كذلك كبح دور جراثيم الزوائف في فساد لحم الدجاج خلال الحفظ المبرد مع خلال الأثر المضاد للمستخلصات الزيتية عليها.
The research aims to study the possibility of lengthening Remember chicken meat, chilled by his treatment extracts the oily plant cardamom, cinnamon, Zingiber and also curb the role of the pseudomonas bacteria in chicken meat spoilage through conservation radiator with anti impact during the oily extracts.
References used
FAO,2010- Poultry meat and eggs. Investment Centre Division, Rome,55p
LENNETTE E, BALOWS A, HAUSLER W, SHADAMY J,1985-Manual of clinical microbiology, American Society for microbiology, Washington,Vol-4,80-100
DEL RIO E, PANIZO-MORAN M, INTERN J,2007- Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry, Food Microbiology, Vol-115, 286-280
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The aim of the research was to find out the effect of some acidic pre
servatives on the pseudomonas of the cultivars, which are considere
d the main cause of the spoilage of trout meat in different degrees of
cooling.
Samples of Trout dived into aqueous extract of ginger in different
concentrations (5-15-25)% for one minute and then preserved at 4±1
cº for 13 days. It has studied the effect of aqueous extract of ginger
in bacterial load, including general bacterial census and the census
of pseudomonas. It was also identified the values of the pH and
some organoleptic qualities of meat such as color, smell, texture and
taste.
This study included a test of 90 chickens; 90 samples as (a chest) and 90 samples as (a thigh). These samples were divided into four categories: the first one (45 chests) was stored with packages in a tin sheet, the second (45 chests) unpacked, the t
hird (45 thighs) was stored with packages in a tin plate, the fourth (45 thighs) unpacked. The samples of each category were divided into three groups. Each group consists of 15 samples. These groups were stored at (25+°, 4+°, 20-°) .Then, the pH and the total count of bacteria were measured during storage in order to observe the time in which the samples will start to spoil in accordance with the Syrian Standards and Specifications Corporation 2007. We noticed the following physical changes: color, odor, flavor and texture. The results showed that the spoilage of the thigh samples happened before the chest ones and the packaged samples before the unpackaged ones. The samples spoiled after 24h of storage at 25+° and after 7 days of storage at 4+°, whereas, there was no spoilage noticed for the samples at 20-° but the appearance changed after 6 months of storage. Packing had a good effect on preservation. The conclusions and the suggestions were written in order to guide the consumer in the field of poultry meat storage.
In September-october 2014 the collected air green samples of
zizuphus jujuba was extracted .Suitable conditions were chosen to
separate the components of the volatile oil by the components of the
volatile oil by Gs/Ms and we noticed.
- 16 compoun
ds were found in the extracted volatile oil of the
extraction by petrolium ether, the main compound is palmetoleic acid ,
it form 29.13% of the volatile oil weight , and palmitic acid, it form
15.5% .Also volatile oil of the extracted from fresh leaves by steam
distillation contain 24 compounds, the main compound is Oleamid ,it
from 23.30% of the volatile oil weight.
In August 2015 the collected leaf of Arctostaphylos uva-ursi were
gathered. Then the volatile oil from fresh samples was extracted
with n-hexane and other samples with steam distillation.
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