The Chemical, Microbial and Sensory Characteristics of Refrigerated Chicken Breast Meat Treated with Sodium Lactate and Tri Sodium Citrate

Chaea Othman⁽¹⁾ and Zaid Khidhir^*(2)

(1). General Directorate of Veterinary and Animal Wealth, Sulaimani, Ministry of Agriculture. Krg. Iraq.

(2). Animal Sciences Department, Faculty of Agricultural Sciences, University of Sulaimani. Krg.Iraq.

(*Corresponding author: Dr. Zaid Khidhir. E-Mail: zaid.khzir@univsul.edu.iq).

Received: 27/05/2017 Accepted: 19/09/2017

Abstract

The current study aimed to use two types of organic acids, sodium lactate and tri sodium citrate, for the purpose of prolonging the storage life of the fresh chicken breast meat. Chicken samples were treated with different concentrations of these acids by spraying and immersing. The samples T1 and T3 were treated using sodium lactate 2% (dipping and spraying) respectively, while T4 and T5 treatments using sodium lactate 4% (immersing and spraying) respectively, T6 and T7 treatments using tri sodium citrate 1% (dipping and spraying) respectively, and T8 and T9 treatments using tri sodium citrate 2.5% (dipping and spraying) respectively. Each meat sample was treated with those organic acids for 10 minutes, then the samples were kept refrigerated at 4 ° C for different storage periods (0, 1, 3, 5, and 7) days. During storage time, chemical, microbial and sensory tests were conducted. On the seventh day of storage, treatment T1 recorded the highest PH value, while T6 and T9 gave the lowest PH values. During the same period, T9 and T7 recorded the lowest count of total bacteria, while T1 achieved the highest number of total bacteria. For psychrotroPHic, T4 performed less well than T1, T6, T8 and T9, which recorded the highest count of bacteria. In terms of sensory evaluation, there were non-significant differences between the studied traits except in color. The study concluded that sodium lactate and tri sodium citrate can be used to treat chicken breast meat to prolong its storage time in the fridge.

Key words: Sodium lactate, Tri sodium citrate, Chicken breast meat, Storage period.

Full paper in English: PDF

Utilization Chicken Gizzard Lining Immobilized Pepsin for Soft White Cheese Manufacture

Mohammed Zyarah Eskander*⁽¹⁾

(1). Department of Food Science, Faculty of Agriculture, Basra University, Basra, Iraq.

(*Corresponding author: Dr. Mohammed Eskander. E-Mail: mohamed_alklom@yahoo.com).

Received: 19/08/2017 Accepted: 03/10/2017

Abstract

The study included the extraction of pepsin EC: 3.4.23.1 chicken gizzard lining type Broiler, using extraction solution (4% boric acid, 0.5% sodium benzoate and pH 5.6) at a rate of 4:100 (w/v). Enzyme was precipitated with ammonium sulphate at 20-60% saturation. The proteolytic activity and milk-clotting activity of pepsin were 23.786, 2.653 (units/ml) respectively, and the rate of (milk-clotting activity/proteolytic activity) was 8.965. The effects of pH and temperature on the milk-clotting activity were also evaluate. The extracted pepsin showed the highest milk-clotting activity at pH 5 and 50 ^oC. The results indicated that milk-clotting activity decreased with the increment in NaCl concentration. The partially purified and chicken gizzard lining immobilized pepsin were utilized in soft cheese manufacture and compared with calf rennet, the results showed an increase in the percentage of soluble nitrogen/total nitrogen in the partially purified pepsin cheese, compared to the immobilized pepsin and calf rennet during the storage periods of 1, 3 and 7 days at 5 ^oC. Also, the results of the chemical composition and sensory evaluation of cheese produced by the immobilized pepsin was compatible with calf rennet.

Key words: Pepsin, Chicken gizzard, Milk-clotting activity, Soft white cheese.

Full paper in Arabic: PDF

Antioxidant and Antimicrobial Activity of Cactus (Aloe vera) Leaves Extract Against Pathogenic Bacteria

Alya Jameel Ali Al-Saad^*(1) and Nada Fawzi Abdulkareem⁽²⁾

(1). Department of food Science/ college of Agriculture/ University of Basra.

(*Corresponding author: Dr. Alya J.A. Al-Saad. E-Mail: alyaalsaad63@yahoo.com).

Received: 08/06/2017 Accepted: 15/09/2017

Abstract

The study included the preparation of two types of cactus (Aloe vera) leaves extracts, which are an aqueous extract, and alcohol extract. The research was conducted at Department of Food Science, College of Agriculture, University of Basra, Iraq, in April. The active compounds were detected in these extracts i.e., altanin, Alcocseid, reducing sugars, saponins and flavonoids, which all gave a positive result, then the antioxidant activity of water and alcohol extracts were estimated in different concentrations ranged (1-5) mg/ml, and were compared with BHT compound, which gave the highest antioxidant activity reached 88% at the concentration of 5 mg/ml, followed by alcoholic extract 78%, and the least achieved by the aqueous extract of 65% at the same concentration. The micrological tests were estimated for different concentrations of extracts and different isolates from the pathogenic bacteria )Klebsiellapneumonia ,Micrococcus roseus, Staphylococcus aereus and Escherichia coli(. The alcohol extract gave the highest inhibitory effect on E.coli then Staphylococcus aereus. The highest inhibitory effect of the water extract was on E. coli, then Micrococcus roseus. The performance values of antioxidants in the beef meat product were evaluated by the estimation of peroxide value of product stored at a temperature of 4˚C and treated with different concentrations of alcoholic extract, which accounted 0.912 m equivalent/kg oil, at the highest concentration, and after 10 days of cool storage.

Key Words: Antioxidant activity, Microbiological tests, Cactus Aloe vera.

Full paper in Arabic: PDF

**Biological Effect of Tiger Nut (Cyperus esculentus L.) Oil on Healthy and Hypercholesterolemia Rats**

Eid El-Naggar^*(1)

(1). Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University. Assiut, Egypt.

(*Corresponding author: Dr. Eid Al Naggar E-Mail: eidelnaggar72@gmail.com).

Received: 08/05/2017 Accepted: 08/08/2017

Abstract

The present work aimed to study the effect of tiger nut oil on healthy and hypercholesterolemia rats, including feeding, growth parameters and biological analysis. Forty-eight male albino rats weighting 150 ±5 g were divided into eight homogenous groups, four groups (T₁, T₃, T₅ and T₇) were healthy. One of these groups was chosen as a negative control group (T₁). The rats in negative control group fed on basal while the three remaining groups of rats, fed on basal diet with different levels of tiger nut oil (5, 10 and 15%) for 4 weeks. While the other four groups (T2, T₄, T₆ and T₈₎ considered as hypercholesterolemia. One of these groups was chosen as a positive control group (T₂), where T₂ group fed on basal diet enriched with 1% cholesterol and 0.5% colic acid. The three remaining groups of rats fed on basal diet enriched cholesterol with different levels of tiger nut oil (5, 10 and 15%) for 4 weeks. The results revealed that all hypercholesterolemia groups which feed on 5%, 10%, and 15% of tiger nut oil resulted a varied increase in body weight gain, good intake and growth rate. Results declared that there was a significant difference (P≤0.05) between the positive control group and cholesterol emic group treated with 10% and 15% tiger nut oil in internal organ weights. Whereas, data showed that there was no significant difference (P≥0.05) between the negative control group, and healthy rat groups. The results declared a significant decrease in GOT, GPT enzymes activity, creatinine, blood urea and uric acid for treated groups as compared with healthy rat groups or hypercholesterolemia rats group. Results indicated that hypercholesterolemia rat groups, which treated with 10 or 15% tiger nut oil resulted in a significant decrease (P≤0.05) in the values of serum total lipids, total cholesterol, T.G, LDL-cholesterol, vLDL. LDL-cholesterol and atherogenic index (AI), but showed a significant increase (P≤0.05) in the values of serum HDL-cholesterol. Fatty acid composition of tiger nut oil made it ideally suited as a nutritional defense against lipid oxidation. Hence, the study recommended using tiger nut oil meal-based diets to overcome the problem of hypercholesterolemia beside improving the liver and kidney functions.

Key words: Biological properties, Chemical composition, Cyperus esulentus oil, Hypercholesterolemia.

Full paper in English: PDF

**Phytochemical Screening of Arum dioscorides L. Leaves**

Ahmad Mohieddin Abdulaziz AlAyoubi^*(1) Khalil Ibrahim Kurdi⁽¹⁾ Abdullah Ibrahim Kataa⁽¹⁾ and Saleh Tarif Trefi⁽²⁾

(1). Chemistry Department, Faculty of Science, Aleppo University, Aleppo, Syria.

(2). Pharmaceutical Chemistry and Drug Control Department, Faculty of Pharmacy, Aleppo University, Aleppo, Syria.

(*Corresponding author: Mr. Ahmad Mohieddin Abdulaziz Ayoubi. E-mail: Ayoubi2Ahmad@Gmail.com).

Received: 24/05/2016 Accepted: 10/08/2016

Abstract:

In this study, the active ingredients contents of Arum dioscorides syriacum Blume variety leaves were studied. Calcium oxalate needles (raphides) were detected, besides protein percentage was of 4.72%. Qualitative phytochemical screening of the methanolic extract of the leaves of A. dioscorides L. has shown the presence of active phytochemicals: Flavonoids, coumarines, tannins, sterols, triterpenoids, saponins, amino acids, and alkaloids; while the cardiac glycosides, and anthranoids were absent. It was concluded that the extraction of A. dioscorides L. leaves by methanol with sonication for 20 minutes gave better yields than the extraction with steeping for 24 hours. The extraction yields were 8.86% and 7.64% respectively. Also the total phenolics content (TPC) of the methanolic extract of the leaves was 13.29 mg Gallic Acid Equivalent/g dry plant, and the total flavonoids content (TFC) was 7.32 mg Rutin Equivalent/g dry plant.

Key words: Arum dioscorides L., Calcium oxalate (raphides), Active ingredients, Total Phenolics Content (TPC), Total flavonoids content (TFC).

Full paper in Arabic: PDF

Chemical and Manufacturing Study on Rosa Damascene

Khuloud A. AL-Mubarak^*(1) Faten .M. B. Hamed⁽¹⁾ and Lina A. Al-Maghrabi⁽²⁾

(1). Food Technology Department, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.

(2). Food Science Department, Faculty of Agriculture, Damascus University, Damascus, Syria.

(*Corresponding author: Eng. Khuloud Al-Mubarak. Technology Department, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria).

Received: 31/01/2016 Accepted: 02/03/2016

Abstract

The present investigation was carried out to study the chemical, sensory, and microbial characteristics of Rosa Damascene jam during processing and storage. Rosa damascene Jam samples were prepared with different sweeteners i.e. .sucrose, fructose, and aspartame, and the samples were stored at room temperature for 6 months. The results showed a reduction in the sensory characteristics of aspartam jam after processing, but an increment in the total and reducing sugars, and a reduction in anthocyanins, phenolics, and antioxidant activity were detected in the other treatments (sucrose and fructose) during storage. Jam that processed with sucrose was preferred at the end of storage period. Subsequently, microbial tests showed that all products were accepted at the end of the storage period.

Key words: Rosa damascene, Jam, Anthocyanins, Antioxidant activity, Storage.

Full paper in Arabic: Chemical and Manufacturing Study on Rosa Damascene

Estimation of Benzoic Acid and Trace Elements in Some Fresh and Processed Foods in Basra Markets-Iraq

Shamaail A. Saewan^*(1) and Sawsan A. H. Al-Hilfi⁽¹⁾

(1). Department of Food Science, Faculty of Agriculture, Basra University, Basra, Iraq.

(*Corresponding author: Dr. Shamaail A. Saewan. E-Mail: shamaail@yahoo.com).

Received: 05/02/2016 Accepted: 15/04/2016

Abstract:

The current study was carried out between November, 2015 and June, 2016. It included two points, first is determination the concentration of benzoic acid in some imported and local food stuff, using titration method. Samples of pickles were collected from the local market, also some imported food samples as mango slices, various types of beans, appetizers, canned vegetables and fruits, jams and cheese were collected. Results showed that concentration of benzoic acid ranged between (3.05 – 6.1) mg/kg for appetizers, (not detected – 24.4) mg/kg for pickles, (18.3 – 30.5) mg/kg, in jam. For beans and other samples, benzoic acid content was (12.2 – 24.4) mg/kg, and between (not detected – 24.4) mg/kg in some Iranian cheese categories. Concentrations of benzoic acid didn’t exceed the recommended limits set by FAO and WHO (1000 mg/kg) in all food stuffs. The second point was to estimate the trace elements levels (Pb, Cu, Zn, and Fe) in 23 vegetables samples collected from various regions in Basra city, south of Iraq (Al Madina, Al Haretha, Al Zubair, Abi Al Khasib, and Al Faihaa Island). Flame atomic absorption was used to determine trace elements. The highest Fe concentration 18.756 mg/ kg (dry weight) was detected in cucumber from Al- Midaina town, while the highest Pb level was in fenugreek and celery leaves, that collected from Al- Fayhaa island, 2.847 and 2.846 mg/kg, respectively.

Key words: Benzoic acid, Trace elements, Canned food, Vegetables and fruits, Preservatives.

Full paper in Arabic: Estimation of Benzoic Acid and Trace Elements in Some Fresh and Processed Foods in Basra Markets-Iraq

Designing of a HACCP Plan of Lokum Line Production With Pistachio

Saleem Bani Almrjeh*⁽¹⁾Fuaad Obboush⁽¹⁾ and Maytham Galiss⁽¹⁾

(1). Food Technology Department, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.
(*Corresponding author: Eng. Saleem Bani Almrjeh. E-Mail: salem232008@windowslive.com).

Received: 20/09/ 2015 Accepted: 18/02/ 2016

Abstract

In this research, a HACCP plan (Hazard Analysis and Critical Control Point “HACCP”) was designed for a production line of lokum with pistachio in a Syrian food establishment for lokum production, which located in Damascus countryside in 2011. First, an evaluation of the Good Manufacturing Practices (GMP) and Good Health Practices (GHP) in the establishment was done. It has been found a medium personal cleanliness practices considering the workers. Besides, there wasn′t a training program for the workers about GMP and GHP. According to the hazard analysis during the production process of lokum with pistachio, five critical control points (ccp) were determined: The first and the second were detected during the reception of pistachio (the hazard of shell sand aphlatoxins), and the third was detected during heating process (survival of dangerous bacteria) and the fourth and fifth were during storing (dangerous bacteria or mold multiplication, and contamination by aphlatoxins). According to that the HACCP plan was defined, and the critical limits of each (ccp) were determined, and the monitoring system and corrective actions that should be followed were defined, to avoid deviation from the critical limits.

Key words: HACCP plan, Lokum, Hazard analysis, Critical control point, Pistachio.

Full paper in Arabic: pdf

Study Some Rheological Properties of Syrian Durum Wheat Triticum durum Desf. Varieties

Abboud Al Saleh⁽¹⁾ Ebraheem Al-Jouri^*(2)and Wisal Al-hommada⁽¹⁾

(1). Food Science Department, Faculty of Agricultural Engineering, Al-Furat University, DeirEz-Zor. Syria.
(2). Insects Research Department, Plant Protection Research Administration, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.(*Corresponding author: Dr. Ebraheem Al-Jouri. E-Mail: jouri@myway.com).

Received: 23/02/2016 Accepted: 30/03/2016

Abstract

This research aims to investigate some rheological properties of three Syrian durum wheat varieties: Sham7, Buhouth9, and Duma1, using the Alveograph to determine some standards such as: resistance, elasticity, inflation factor, and work energy. All tests were carried out in the laboratory of grain technology, Faculty of Agriculture, Alfurat University/Syria, during 2010 and 2011. Results showed significant differences among the averages of dough inflation resistance for the three varieties. Duma1 was superior with resistance average of 61 mm in comparison with the other two varieties Buhouth9 and Sham7, which reached 46, and 39 mm, respectively. The three varieties were significantly varied in their dough elasticity, which reached 94, 59, and 40 mm for Sham7, Buhouth9, and Duma1, respectively. There was a negative correlation between elasticity and resistance in the three studied varieties, with the possibility of directing the variety Buhouth9 for baking and Sham7 for confectionary.

Keywords: Syrian durum wheat, Rheological properties, Alviograph.

Full paper in Arabic: Study Some Rheological Properties of Syrian Durum Wheat Triticum durum Desf.

Production of Bio ethanol from Molasses Using Zymomonas Mobilis Bacteria

Nisrine Nakshoo*⁽¹⁾ Adel Safar⁽²⁾ and Ahmad Alebrahim⁽³⁾

(1). National Commission for Biotechnology, Ministry of High Education, Damascus, Syria.(2). Food Science Department, Faculty of Agriculture, Damascus University, Damascus, Syria.
(3). Food Engineering Department, Faculty of Chemical and Petroleum Engineering, Albaath University, Homs, Syria.
(*Corresponding author: Dr. Nisrine Nakshoo, E-Mail: nisrinnakshoo@yahoo.com).

Received: 17/10/ 2015 Accepted: 30/01/ 2016

Abstract

This research was carried out in the National Commission for Biotechnology in Syria, during 2011- 2013. The aim of this research was to study to effect of some growth parameters on production of ethanol using LMG 404 strain of Zymomonas mobilis bacteria, which was imported from Belgium. Four levels of temperature (25, 30, 35 and 40° C), and pH values (6, 6.5, 7 and 7.5), and Brix% (16, 20, 24 and 28) were studied on the ability of this strain to produce ethanol from sugar beet molasses. The results showed that the highest ethanol production was at 30º C, pH=6.5, and Brix=16%.

Key words: Molasses, Fermentation, Ethanol, Zymomonas mobilis.

Full paper in Arabic: Production of Bio ethanol from Molasses Using Zymomonas Mobilis Bacteria