- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
Effect of Plant Extracts on microbial Contamination of red meat during freezing storage | ||
| journal of al-qadisiyah for pure science(quarterly) | ||
| Article 1, Volume 7, Issue 3, 2007, Pages 1-8 PDF (0 K) | ||
| Authors | ||
| Ali Abed Raheem AL-Nashe; Azhir N. Hussein | ||
| Abstract | ||
| The study aim was detected the changes in numbers of contaminated bacteria of red meats through freezing stroge and applied some technical of increasing period of freezing storage by using plant extracts addition to stroge meats . The study were involved microbiological tests on six microbial groups used as indicators of contamination of red meats: these include total bacteria psychrophiles, protealytic, lipolytic, Total coliform and faecal coliform. The results showed that the freezing meat at (-4)c◦ for three months leads to reduce the number of bacteria between23-53% for psychrophiles to 70.43% in faecal coliform. The microbial preceuse in comminuted red meat was affected by freezing storage for three months and the reduced rang between 18.46% in psychrophic and 81.47% for faecal coliform which appeared higher reduced percentage in contaminated bacteria of comminuted red meat. Water extracts of Allium sativum and Nigella sativa were Leaded to reduce the density of contaminated bacteria of meat that concentrations 5% and 10% of the two these plants inhibited the growth of all microbial groups and the microbial presence was disappear in concentrate 10% of Allium sativum especially the psychrophiles. Also the extract of Nigella sativa. Leads to disappear of microbial growth of Lipolytic bacteria and faecal coliform. The water extract of Epiper chigrum and Capsicum frutescens were significant inhibition for growth contaminated bacteria of red meat freezing for three months, the concentrations 1% and 2% inhibited all the microbial groups. The concentration 2% was active in killed that showed no growth for protealytic & lipolytic which treated with 2% of Epiper chigrum, also the laboratories testes were not recorded any appearance of microbial growth in meat which treated with 2% of water extract of Capsium frutescens. | ||
|
Statistics Article View: 30 PDF Download: 29 |
||