THE EFFECT OF ADDITION OF CHIA SEEDS ON STORAGE PERIOD OF PROCESSED MEAT AND ITS EFFECT ON THE FINAL PRODUCT QUALITY | ||
| مجلة بØوث التربية النوعية | ||
| Volume 2024, Issue 85, July 2024, Pages 1-17 PDF (317.85 K) | ||
| Document Type: مقالات علمیة Ù…Øکمة | ||
| DOI: 10.21608/mbse.2024.296362.1489 | ||
| Author | ||
| ثناء جوده* | ||
| Fayoum - Fayoum university - faculty of specific education | ||
| Abstract | ||
| This study aimed to verify the effect of chia seed (Salvia hispanica) at concentrations of 1%, 3% and 5% as an antimicrobial in sausage frankfurter and to evaluate pH, lipid stability, and microbiological stability and sensory attributes during refrigerated storage, measurement of lipid stability by TBARs values; microbiological; and sensory analysis. The results regarding the pH of the sausage increased over time in storage. After 14 days of storage, TBARs values were 1.62 mg MDA/ kg for the treatment with 3% chia extract and 2.87 mg MDA/kg for the control treatment. Microbiological analyzes on day 14 recorded a noticeable decrease in all samples prepared with chia seeds, especially at a concentration of 5%. While samples on day 21 showed an increase in their numbers at the end of storage. The sensory evaluation characteristics were maintained. The extract of chia seed (Salvia hispanica) at a concentration of 3% was shown to inhibit lipid oxidation of sausages frankfurter and microbial inhibition of Enterobacteriaces bacteria during the storage period. | ||
| Keywords | ||
| Chia seeds; smoked meats; storage condition and Antioxidant | ||
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