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EFFECT OF ELASTIN HYDROLYSATE ON BACTERIA AND SOME SENSORY TRAITS OF CHILLED GROUND BEEF
This study was aimed to evaluate the effect of elastin hydrolysates on the microbial content and sensory evaluation of ground beef refrigerated at 2°C for 12 days. The study included 10 treatments: T1 without addition, T2 addition (1000ppm/kg meat) and T3 addition (500ppm/kg meat) of elastin hydroly...
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Published in: | Iraqi journal of agricultural science 2024-01, Vol.55 (1), p.422-431 |
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description | This study was aimed to evaluate the effect of elastin hydrolysates on the microbial content and sensory evaluation of ground beef refrigerated at 2°C for 12 days. The study included 10 treatments: T1 without addition, T2 addition (1000ppm/kg meat) and T3 addition (500ppm/kg meat) of elastin hydrolysates produced by the elastase enzyme (E.H.E).T4 addition (1000ppm/kg meat) and T5 addition (500ppm/kg meat) of Elastin hydrolysates produced by the collagenase enzyme (E.H.C), T6 addition (1000ppm/kg meat) and T7 addition (500ppm/kg meat)of elastin hydrolysates produced by the trypsin enzyme (E.H.T), T8 addition and (1000ppm/kg meat) T9 addition (500ppm/kg meat) of elastin hydrolysate produced by the pepsin enzyme(E.H.P) and T10 added to the antioxidant BHA (0.01) Per kg of meat. The treatments were stored cold for periods of 1, 3, 6, 9 and 12 days, and some laboratory tests were conducted on them that showed the effect of elastin hydrolysates when their effectiveness was tested against Escherichia coli Staphylococcus aureus bacteria. When hydrolysates were added to cold-stored minced beef, the lowest number of bacteria was recorded, as they decreased the logarithm. Total Plate Count TPC37, total psychrophilic count TPC4, and E.coli bacteria. Addition treatments also recorded significant increase in degrees of tenderness, flavor, juiciness, and general acceptability. |
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The study included 10 treatments: T1 without addition, T2 addition (1000ppm/kg meat) and T3 addition (500ppm/kg meat) of elastin hydrolysates produced by the elastase enzyme (E.H.E).T4 addition (1000ppm/kg meat) and T5 addition (500ppm/kg meat) of Elastin hydrolysates produced by the collagenase enzyme (E.H.C), T6 addition (1000ppm/kg meat) and T7 addition (500ppm/kg meat)of elastin hydrolysates produced by the trypsin enzyme (E.H.T), T8 addition and (1000ppm/kg meat) T9 addition (500ppm/kg meat) of elastin hydrolysate produced by the pepsin enzyme(E.H.P) and T10 added to the antioxidant BHA (0.01) Per kg of meat. The treatments were stored cold for periods of 1, 3, 6, 9 and 12 days, and some laboratory tests were conducted on them that showed the effect of elastin hydrolysates when their effectiveness was tested against Escherichia coli Staphylococcus aureus bacteria. When hydrolysates were added to cold-stored minced beef, the lowest number of bacteria was recorded, as they decreased the logarithm. Total Plate Count TPC37, total psychrophilic count TPC4, and E.coli bacteria. 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Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/3099867953/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/3099867953?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,25753,27924,27925,37012,44590,75126</link.rule.ids></links><search><creatorcontrib>Al-Ghanimi, Ghufran M M</creatorcontrib><creatorcontrib>Alrubeii, A M S</creatorcontrib><title>EFFECT OF ELASTIN HYDROLYSATE ON BACTERIA AND SOME SENSORY TRAITS OF CHILLED GROUND BEEF</title><title>Iraqi journal of agricultural science</title><description>This study was aimed to evaluate the effect of elastin hydrolysates on the microbial content and sensory evaluation of ground beef refrigerated at 2°C for 12 days. The study included 10 treatments: T1 without addition, T2 addition (1000ppm/kg meat) and T3 addition (500ppm/kg meat) of elastin hydrolysates produced by the elastase enzyme (E.H.E).T4 addition (1000ppm/kg meat) and T5 addition (500ppm/kg meat) of Elastin hydrolysates produced by the collagenase enzyme (E.H.C), T6 addition (1000ppm/kg meat) and T7 addition (500ppm/kg meat)of elastin hydrolysates produced by the trypsin enzyme (E.H.T), T8 addition and (1000ppm/kg meat) T9 addition (500ppm/kg meat) of elastin hydrolysate produced by the pepsin enzyme(E.H.P) and T10 added to the antioxidant BHA (0.01) Per kg of meat. The treatments were stored cold for periods of 1, 3, 6, 9 and 12 days, and some laboratory tests were conducted on them that showed the effect of elastin hydrolysates when their effectiveness was tested against Escherichia coli Staphylococcus aureus bacteria. When hydrolysates were added to cold-stored minced beef, the lowest number of bacteria was recorded, as they decreased the logarithm. Total Plate Count TPC37, total psychrophilic count TPC4, and E.coli bacteria. Addition treatments also recorded significant increase in degrees of tenderness, flavor, juiciness, and general acceptability.</description><subject>Antioxidants</subject><subject>Bacteria</subject><subject>Beef</subject><subject>Cold storage</subject><subject>Coliforms</subject><subject>Collagenase</subject><subject>E coli</subject><subject>Elastase</subject><subject>Elastin</subject><subject>Enzymes</subject><subject>Hydrolysates</subject><subject>Laboratory tests</subject><subject>Meat</subject><subject>Meat industry</subject><subject>Meat processing</subject><subject>Meat products</subject><subject>Meat quality</subject><subject>meat spoilage, shelf life of meat, bacterial contamination</subject><subject>Methods</subject><subject>Microorganisms</subject><subject>Pepsin</subject><subject>Peptides</subject><subject>Sensory evaluation</subject><subject>Trypsin</subject><issn>0075-0530</issn><issn>2410-0862</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNo9UV1LwzAUDaLgUB_8BwGffKje9PYjeaxduhVqC20F9xTSNJMNtZpuiP_e6tSnC-eeLziEXDK4wYgB3vIPXLsdRkdk5gcMPOCRf0xmAHHoQYhwSi7GcQsALIwmUMzIo8wymba0yqgskqbNS7pczeuqWDVJK2lV0rskbWWdJzQp57Sp7iVtZNlU9Yq2dZK3zbc0XeZFIed0UVcPE-tOyuycnKz182gvfu8Zechkmy69olrkaVJ4xue48ziLRBwaFvDYD0zQhz1ytLpDrbsgiKeWGhECwyxw6KavFrbrI9C-6K2wAs9IfvDtB71Vb27zot2nGvRG_QCDe1La7Tbm2SrrM2A2CjlyG1jNOtFpg0ZMgbj2zbfX1cHrzQ3vezvu1HbYu9epvkIQgkexCHFiXR9Yxg3j6Oz6P5WB-tlB_e2AXzjWcWE</recordid><startdate>20240101</startdate><enddate>20240101</enddate><creator>Al-Ghanimi, Ghufran M M</creator><creator>Alrubeii, A M S</creator><general>Jami'at Baghdad</general><general>Baghdad University</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>DOA</scope></search><sort><creationdate>20240101</creationdate><title>EFFECT OF ELASTIN HYDROLYSATE ON BACTERIA AND SOME SENSORY TRAITS OF CHILLED GROUND BEEF</title><author>Al-Ghanimi, Ghufran M M ; Alrubeii, A M S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c283t-816975c148724c4d5d383eab3aab447600a3304c1e080b5d3a9ebd60a29de9e93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Antioxidants</topic><topic>Bacteria</topic><topic>Beef</topic><topic>Cold storage</topic><topic>Coliforms</topic><topic>Collagenase</topic><topic>E coli</topic><topic>Elastase</topic><topic>Elastin</topic><topic>Enzymes</topic><topic>Hydrolysates</topic><topic>Laboratory tests</topic><topic>Meat</topic><topic>Meat industry</topic><topic>Meat processing</topic><topic>Meat products</topic><topic>Meat quality</topic><topic>meat spoilage, shelf life of meat, bacterial contamination</topic><topic>Methods</topic><topic>Microorganisms</topic><topic>Pepsin</topic><topic>Peptides</topic><topic>Sensory evaluation</topic><topic>Trypsin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Al-Ghanimi, Ghufran M M</creatorcontrib><creatorcontrib>Alrubeii, A M S</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection</collection><collection>Agriculture Science Database</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Directory of Open Access Journals</collection><jtitle>Iraqi journal of agricultural science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Al-Ghanimi, Ghufran M M</au><au>Alrubeii, A M S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>EFFECT OF ELASTIN HYDROLYSATE ON BACTERIA AND SOME SENSORY TRAITS OF CHILLED GROUND BEEF</atitle><jtitle>Iraqi journal of agricultural science</jtitle><date>2024-01-01</date><risdate>2024</risdate><volume>55</volume><issue>1</issue><spage>422</spage><epage>431</epage><pages>422-431</pages><issn>0075-0530</issn><eissn>2410-0862</eissn><abstract>This study was aimed to evaluate the effect of elastin hydrolysates on the microbial content and sensory evaluation of ground beef refrigerated at 2°C for 12 days. The study included 10 treatments: T1 without addition, T2 addition (1000ppm/kg meat) and T3 addition (500ppm/kg meat) of elastin hydrolysates produced by the elastase enzyme (E.H.E).T4 addition (1000ppm/kg meat) and T5 addition (500ppm/kg meat) of Elastin hydrolysates produced by the collagenase enzyme (E.H.C), T6 addition (1000ppm/kg meat) and T7 addition (500ppm/kg meat)of elastin hydrolysates produced by the trypsin enzyme (E.H.T), T8 addition and (1000ppm/kg meat) T9 addition (500ppm/kg meat) of elastin hydrolysate produced by the pepsin enzyme(E.H.P) and T10 added to the antioxidant BHA (0.01) Per kg of meat. The treatments were stored cold for periods of 1, 3, 6, 9 and 12 days, and some laboratory tests were conducted on them that showed the effect of elastin hydrolysates when their effectiveness was tested against Escherichia coli Staphylococcus aureus bacteria. When hydrolysates were added to cold-stored minced beef, the lowest number of bacteria was recorded, as they decreased the logarithm. Total Plate Count TPC37, total psychrophilic count TPC4, and E.coli bacteria. Addition treatments also recorded significant increase in degrees of tenderness, flavor, juiciness, and general acceptability.</abstract><cop>Baghdad</cop><pub>Jami'at Baghdad</pub><doi>10.36103/8w3frt36</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Antioxidants Bacteria Beef Cold storage Coliforms Collagenase E coli Elastase Elastin Enzymes Hydrolysates Laboratory tests Meat Meat industry Meat processing Meat products Meat quality meat spoilage, shelf life of meat, bacterial contamination Methods Microorganisms Pepsin Peptides Sensory evaluation Trypsin |
title | EFFECT OF ELASTIN HYDROLYSATE ON BACTERIA AND SOME SENSORY TRAITS OF CHILLED GROUND BEEF |
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