Subscribe to the gold package and get unlimited access to Shamra Academy
Register a new userThe role of pseudomonas in spoilage of trout meat and the effect of preservative acidic solutions on it
دور جراثيم الزوائف pseudomonas spp في فساد لحم سمك الترويت و تأثير المحاليل الحمضية الحافظة عليها
915
0 24
0
(
0
)
Created by
Shamra Editor
Ask ChatGPT about the research
هدف البحث إلى معرفة تأثير بعض المحاليل الحمضية الحافظة على جراثيم الزوائف pseudomonas spp و التي تعتبر المسبب الرئيسي في فساد لحم سمك الترويت في درجات التبريد المختلفة.
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.
References used
PEELER EJ, 2005- The role of risk analysis and epidemiology in the development of biosecurity in aquaculture. In: Walker , P.J. ,Lester ,R.G.,Bondad – Reantaso , M.G.(Eds.),Diseases in Asian Aquaculture V . Fish Health Section , Asian Fisheries Society , Manila ,Philippines ,Queensland ,Australia , 35-46p
SOTELO A, PEREZ L, 2003- Nutritive value of chicken and potato mixtures for infant and preschool children feeding. J. Sci. Food. Agric. Vol- 83, 1205-1209p
WATANABE K, 1982- Lipid nutrition in fish. Comp Biochem Physiol. Vol- 73B, 3-15p
rate research
Read More
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.
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.
Pyocyanin was extracted from cultures of Pseudomonas
aeruginosa, which was isolated from sea water by chloroform.
Results study the effect of pyocyanin against human pathogenic
bacteria, which were isolated from Al-Assad hospital laboratory in
La
ttakia, with disk diffusion method showed that pyocyanin has
antibacterial activity against Gram- positive bacteria.
The research was carried out during 2008-2009 in agricultural land which belongs to qameshli centre for scientific agricultural research namely in amouda city aiming to know an effect of soil preservative tillage technology on some of the properties of The Land and productivity in case of unirrigated agriculture which was done by full random sections
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 f
or 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.
Log in to be able to interact and post comments
comments
Fetching comments
Sign in to be able to follow your search criteria
