Utilization of Some Artichoke Processing Wastes In Elongation of Cold Storage of Meat Patties | ||
| Alexandria Science Exchange Journal | ||
| Article 7, Volume 33, January-March - Serial Number 1, January 2012, Pages 55-65 PDF (520.89 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/asejaiqjsae.2012.3143 | ||
| Authors | ||
| Mona H.Bekhet1; Magda S.Sharara2 | ||
| 1Food Science and Technology Dept, Fac.of Agric., Alexandria. Univ., 21545, El- Shatby, Alexandria- Egypt | ||
| 2Food Science and Technology Dept., Fac.of Agric., Alexandria. Univ., 21545, El- Shatby, Alexandria- Egypt | ||
| Abstract | ||
| The edible part of artichoke head is receptacle, meanwhile other parts represent wastes are removed during the processing of artichoke although they contain a considerable amount of phenolic compounds and antioxidant activity, so the present study aimed to utilize of these wastes in preservation of meat patties during cold storage compared to some artificial preservatives such So2 andsodium ascorbate .Six samples of meat patties with deferent levels of artichoke wastes extract and/or So2 and sodium ascorbate were prepared. Colour , pH value, oxidative stability and bacterial load were estimated for all samples during the cold storage period ( 0, 3, 6, 9 days). Data showed that, red colour of meat patties samples decreased significantly, meanwhile blue colour increased significantly and slightly changes occurred in yellow colour in all samples during storage. Samples which contained artichoke wastes extract showed a slight changes in pH value compared with other treatments during storage . Addition of artichoke wastes to meat patties reduced the total count of bacteria compared to control sample and those with So2 and sodium ascorbate, meanwhile samples treated with artichoke wastes extracts had no coliform group till the end of storage period. Artichoke wastes extract could retard oxidation and kept each of peroxide value and thiobarbituric acid low during storage compared with control one or those contained artificial preservatives. All samples of different treatments were accepted by panelists in all organolyptic properties within storage period except control treatment and treatment with So2 . | ||
| Keywords | ||
| Keywords: Artichoke; artichoke wastes; meat patties; antioxidants; phenolic content; natural antioxidant | ||
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