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:

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


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

Effect of Storage Period of Sugar Beet (Beta vulgaris L.) in Piles on Technological and Manufacturer Traits of Roots

Entessar Al-Jbawi *(1) Ahmad Al Abdella(2)

(1). Sugar Beet Department, Crops Research Administration, General Commission for scientific Agricultural Research (GCSAR), Damascus, Syria.
(2). Agricultural Research Center in Der Al Zur, GCSAR, Der Alzur, Syria.

(*Corresponding author: Dr. Entessar Al Jbawi. E-Mail:

Received: 07/08/ 2015                                     Accepted: 22/08/ 2015


The study was conducted during 2008/2009 and 2009/2010 seasons on autumn (15th of November), and summer sowing dates (1st of August) at Al Mureiia Research Station, Agricultural Research Center of Der Al Zur, General Commission for Scientific Agricultural Research (GCSAR), Syria, to study the effect of some agricultural treatments (varieties: one monogerm, and the other multigerm), and environmental conditions (the period after harvest during 1-10 days), and sowing dates (autumn and summer), on the technological and manufacture traits assigned in randomized completely block design (RCBD) with three replicates. The results showed that prolonging storage period of the harvested beet roots leads to high and gradually increment in the total soluble solids (brix %), from the first day to the last day of the studied storage period, and the percent of increment for all varieties in brix% at the end of storage period as compared with the first day were 36.08, 24.69% for autumn and summer sowing. In terms of sugar percentage, the percent of decrement in sucrose % at the end of storage period as compared with the first day was 21.76 and 12.48 % for autumn and winter sowing for all varieties, respectively. Also purity % decreased in a rate of 4.57% for autumn and 8.82% for summer sowing. In spite of high purity% at harvest for autumn sowing compared to summer sowing, but at the end of storage period the purity% on summer was higher (71.17%) when compared to autumn (68.26%). Water content decreased in a high percentage after 10 days of harvest, the decrease percentage was 14.58% in autumn and 7.16 in summer for all genotypes. Root weight also decreased in a rate of 26.48% in autumn and 26.48% for summer after 10 days of harvest. The conclusion is that the monogerm varieties are more resistant for deterioration compared to multigerm varieties. Also according to results of the study, it is obvious that sowing beet on summer is better than autumn sowing at harvest and pre harvest, to get the best quality characteristics, and good water content and root weight.

Key words: Sugar beet varieties, Storage period, Piles in fields, Autumn sowing, Summer sowing.

Full paper in Arabic:

تأثير فترة تخزين الشوندر السكري (.Beta vulgaris L) على شكل أكوام مكشوفة في الخصائص التكنولوجية والتصنيعية للجذور

Effect of Potato Variety and Pre-processing Treatment on Potato French Fries Quality

Mouwafak Jbour*(1) Widad Badran(1) Ghassan Shareef (2) and Ahmad Abdo(2)

(1). General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.
(2). Agricultural Research Center in Idlib, (GCSAR), Idlib, Syria.

(*Corresponding author: Mouwafak Jbour, E-Mail:

Received: 07/10/ 2014                                     Accepted: 17/05/ 2015


The research aimed to study the effect of three potato varieties (Agria, Liseta and Spunta) produced at Kafer Yahmool Research Station fields in Idlib, Syria, during 2010 and 2011 seasons, and also to study the effect of preprocessing treatments (storage temperature, storage period, and blanching) on some french-fries sensory traits. The results showed that there were significant differences among studied varieties in terms of the color and taste of the fries. Agria was the best variety under room temperature and when it stored under low temperature, whereas Liseta was the worst variety as compared to the other two varieties. Blanching for 10 min at a water temperature of 80°C, significantly improved fries color and removed the unacceptable brown color of potato samples which were stored under low temperature for a period of 40 or 80 days, it also improved significantly the taste and texture of the product. However, However, blanching for 30 min at a temperature of  65°C reduced the degree of color attraction resulting in pale color in Liseta variety.

Keywords: Potato, French-fries, Storage period, Storage temperature, Blanching

Full paper in Arabic: تأثير الصنف وبعض معاملات ما قبل التصنيع في نوعية أصابع البطاطا المقلية