EFFECT OF ELASTIN HYDROLYSATE ON BACTERIA AND SOME SENSORY TRAITS OF CHILLED GROUND BEEF

This study was aimed to evaluate the effect of elastin hydrolysates on the microbial content and sensory evaluation of ground beef refrigerated at 2°C for 12 days. The study included 10 treatments: T1 without addition, T2 addition (1000ppm/kg meat) and T3 addition (500ppm/kg meat) of elastin hydroly...

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Vydáno v:Iraqi journal of agricultural science Ročník 55; číslo 1; s. 422 - 431
Hlavní autoři: Al-Ghanimi, Ghufran M M, Alrubeii, A M S
Médium: Journal Article
Jazyk:angličtina
Vydáno: Baghdad Jami'at Baghdad 01.01.2024
Baghdad University
Témata:
Antioxidants
Bacteria
Beef
Cold storage
Coliforms
Collagenase
E coli
Elastase
Elastin
Enzymes
Hydrolysates
Laboratory tests
Meat
Meat industry
Meat processing
Meat products
Meat quality
meat spoilage, shelf life of meat, bacterial contamination
Methods
Microorganisms
Pepsin
Peptides
Sensory evaluation
Trypsin
ISSN:0075-0530, 2410-0862
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Shrnutí:This study was aimed to evaluate the effect of elastin hydrolysates on the microbial content and sensory evaluation of ground beef refrigerated at 2°C for 12 days. The study included 10 treatments: T1 without addition, T2 addition (1000ppm/kg meat) and T3 addition (500ppm/kg meat) of elastin hydrolysates produced by the elastase enzyme (E.H.E).T4 addition (1000ppm/kg meat) and T5 addition (500ppm/kg meat) of Elastin hydrolysates produced by the collagenase enzyme (E.H.C), T6 addition (1000ppm/kg meat) and T7 addition (500ppm/kg meat)of elastin hydrolysates produced by the trypsin enzyme (E.H.T), T8 addition and (1000ppm/kg meat) T9 addition (500ppm/kg meat) of elastin hydrolysate produced by the pepsin enzyme(E.H.P) and T10 added to the antioxidant BHA (0.01) Per kg of meat. The treatments were stored cold for periods of 1, 3, 6, 9 and 12 days, and some laboratory tests were conducted on them that showed the effect of elastin hydrolysates when their effectiveness was tested against Escherichia coli Staphylococcus aureus bacteria. When hydrolysates were added to cold-stored minced beef, the lowest number of bacteria was recorded, as they decreased the logarithm. Total Plate Count TPC37, total psychrophilic count TPC4, and E.coli bacteria. Addition treatments also recorded significant increase in degrees of tenderness, flavor, juiciness, and general acceptability.
Bibliografie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 14
ISSN:0075-0530
2410-0862
DOI:10.36103/8w3frt36