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Effect of additions sheep fat tail and camel hump lowered cholesterol by probiotics in burger processing | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 13, Issue 0, 2013, Pages 131-141 | ||
| Abstract | ||
| This study was carried out to examine the effect of Lactobacillus casei and Lactobacillus acidophilus on reducing cholesterol in some fatty tissue, namely sheep fat tail and camel hump , and the effect of their additions on burger characteristics. Camel hump were inoculated separately with 5 and10 % Lb. casei and Lb. acidophilus all these treatments were incubated in 37 co for 24, 48 hour ,those inoculated bacteria reduced cholesterol level in each sample, both inoculation percentage and incubation period were also dropped the result also had shown that the 10% of Lb. casei for 48 hour incubation was highest in reducing cholesterol level and reached 77.52 ,58.19 % for both samples respectively . The processing burger with the best obtained treatment which showed the highest drop in cholesterol level for both fatty tissues individually. Microbial examinations of burger were shown that the inoculated samples were the best in reducing the number of Coliform bacteria and yeasts & molds in comparison with control sample.The sensory evaluation assessment also showed that the burger produced with inoculated camel hump and sheep fat was better than control, while the product with Lb. casei for both sample was the best in comparing with other treatments. | ||
| Keywords | ||
| Cholesterol; Sheep; burger | ||
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