- 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
Effectiveness of Edible Coatings on Inhibition of Contaminated Microorganisms for Samples of some Foods | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 17, Issue 4, 2017, Pages 247-254 | ||
| Authors | ||
| Noor S. Ahmad; Osama N. Njres; Karkaz M. Thalij | ||
| Abstract | ||
| This study was conducted to prepare edible packing materials at thin bee wax, bee wax with benzoic acid (1.2g benzoic acid / liter water) and Carboxy methylcellulose (CMC) to keeping food samples of yellow Apple, tomato, local soft cheese and beef at a temperature of 25 º and show the effects on the total counts of bacteria and fungi after storage for one-month period. Results showed that the packing with bees wax or bee wax with benzoic acid was effect in inhibiting of microbial growth of bacteria and fungi in food samples in the study. The total count of bacteria in Apple was decreased during storage at fourth week to 6-5 CFU/g respectively. And the total count of fungi at 16 and 0.0, CFU/g respectively while the total count of bacteria and fungi at 50 and 8 CFU/g respectively when packaging with CMC agent compared with the treatment of control 650 and 50 CFU/g, respectively. The total counts of both bacteria and fungi contaminated of tomato coated in bee wax or it's added with acid was decreased significantly than in case of packaging with CMC agent for fruits in control treatment. In the case of cheese samples, the coated them with bees wax were caused for the fungi and bacteria count with the spoilage period at 65 and 26 CFU/g respectively in the second week, and when its adding the benzoic acid were at third week was became at 10 and 11 CFU/g. while in the first week when coated with CMC became at 7 and 2 CFU/g respectively compared with its total counts in control treatment at first week which was at 43 and 17 CFU/g respectively. The beef samples which coated with bee wax or it's within acid were became spoilage at the second week of storage and the total counts of bacterial and fungal were at 210, 12 and 5, 7CFU respectively. And were became spoilage in the first week that’s coated with CMC at counts 5 and 0.0 CFU/g compared with control treatment in the first week which was at 10 and 0.0 CFU/g respectively. | ||
| Keywords | ||
| Edible coating; Microbial contamination | ||
|
Statistics Article View: 96 PDF Download: 75 |
||