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  3. The use of angelica or its extract in order to improve the sensory characteristics of ostrich meat

The use of angelica or its extract in order to improve the sensory characteristics of ostrich meat

Number of pages: 45 File Format: word File Code: 32306
Year: Not Specified University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: angelica - Angelica ethanolic extract - Antimicrobial agents - Antimicrobial property - Medicinal plants - ostrich - Ostrich meat - the meat
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  • Summary of The use of angelica or its extract in order to improve the sensory characteristics of ostrich meat

    Abstract

    Ostrich meat, which is classified in the red meat group, has a very high nutritional value, so it can be said that it is one of the least fatty and healthiest examples of red meat available. Heracleum Persicum or Iranian safflower plant (from Apiaceae family) is one of 10 species of Heracleum genus in Iran. The present study, considering the antimicrobial properties of angelica plant and its abundance in the country, examines the possibility of increasing the shelf life of ostrich meat at refrigerator temperature. For this purpose, fresh plant and ethanol extract of angelica were used in ostrich meat with percentages of 0.5, 1.5 and 2.5% by weight. Meat samples were qualitatively examined during 10 days of storage at refrigerator temperature on days 0, 1, 3, 5, 7 and 10. The investigated factors were pH, microbial tests, myoglobin and its parameters, the amount of thiobarbituric acid and sensory evaluation. Based on the results of analysis of variance, according to the obtained results, increasing the concentration of the extract and the angelica plant compared to the control sample caused a significant decrease in the amount of thiobarbituric acid, the number of total bacteria, the number of mold and yeast, and the number of Escherichia coli in ostrich meat (p<0.05), but it had no significant effect on the pH, myoglobin, oxymyoglobin, and metmyoglobin (p>0.05). The results of analysis of variance showed that the amount of pH parameters, overall growth of bacteria, Escherichia coli, mold and yeast, and metmyoglobin increased significantly during the storage time up to the 10th day, and this increase was more for the control samples than the other samples. In the sensory evaluation, the highest overall acceptance rate of the samples was related to ostrich meat samples containing 0.5% fresh angelica plant.

    Key words: antimicrobial properties, ostrich, angelica, meat, medicinal plants

    Chapter First

    Generalities

    1-1-Introduction

    Plant antimicrobial compounds are one of the valuable resources in medicine and as a result of the spread of infectious diseases, identifying more of these extracts And the compounds will be useful in the treatment of patients. According to the research carried out on the Iranian angelica plant, the antimicrobial property of the methanolic extract of this plant has been proven (Nazimi et al., 2014). Due to the use of synthetic preservatives and the proven adverse effects of these substances on human health, efforts to replace natural antimicrobial preservatives, including medicinal plants, instead of harmful synthetic preservatives increased (Eshraghi, 2016). Since we know Iranian angelica as an antimicrobial agent, native flavoring agent, anti-flatulence agent and natural antioxidant, in this research the effect of the plant and its ethanolic extract of angelica on the shelf life of ostrich meat packed in the refrigerator during the storage period. A wide global change has occurred in the way of eating healthy meats, and this has led to the increasing popularity of ostrich meat [1], which has less cholesterol and fat and also has more unsaturated fatty acids than beef meat (Paleri et al. [2], 1997).

    In the ostrich industry, the market's attention has recently shifted from leather, which is a very important product of ostriches, to the meat industry. Ostrich breeding has been commercial in South Africa, but today this type of breeding is also done in other countries. Due to its popularity and high nutritional value, ostrich meat quickly became a competitor of red meat in the market in Western societies (Alonso-Colleja [3], 2004).

    In the last decade, a lot of interest in breeding and reproduction of ostriches has been observed around the world (Cooper[4], 2004, 2007, 2008; Hurban Zuk[5], 2004, 2007).One of the reasons for this interest is related to the diversity in the use of ostriches, which include the meat, skin, feathers, and eggs of this bird (Sels [6], 1999; Hurbanzuk, 1998, 2000, 2002, 2004; Cooper and Hurbanzuk, 2004; Kavka [7], 2007). In addition, it should be noted that due to the problems caused by dioxin [8] in Belgium in 1999, as well as the second outbreak of bovine spongiform encephalopathy [9] in 2000 in Europe, and due to foot and mouth diseases in 2001 in England [10], the demand for using ostrich meat has increased (Hurban Zuk, 2008). At that time, meat consumption decreased in Europe and consumers looked for alternatives to red meat such as ostrich meat. Currently, the largest market for ostrich meat is in Europe, which is mainly supplied from South Africa, Israel and even Australia (Horban Zuk, 2008).

    South Africa is still the largest exporter of this type of meat (Lowry[11] and Ledward[12], 2006).

    1-3-Introduction of medicinal plants

    The science of identifying and using medicinal plants is as old as human life. Until the 19th century, the use of natural resources, mainly plants, was one of the main ways to treat diseases. However, the rapid development of chemistry and the lack of natural resources caused new chemical compounds to replace herbal medicines (Hikreti, 2002; Kokozka[13], 2002).

    Nowadays, scientists from many different fields have turned to herbal medicines. The antimicrobial, antifungal, and anticancer effects of Iranian plants are the source of many researches, and the completion of these researches can lead to self-sufficiency and independence in the country's pharmaceutical industries. Considering that currently most of the pharmaceutical raw materials are not made in Iran and there is a need to import these goods, and on the other hand, the resistance of bacteria to artificial chemical drugs, the need to investigate and produce a variety of herbal antimicrobial substances seems logical (Omidbeighi, 1379). And the compounds will be useful in the treatment of patients. Antimicrobial compounds from plant sources have countless therapeutic capabilities, they are not only effective in treating infectious diseases, but simultaneously reduce a large number of side effects that are often associated with antimicrobial compounds (Eshraghi, 2008; Kokozka, 2002). 1384).

    1-4- Research hypotheses

    According to the studies conducted, this research was conducted to reach the following hypotheses.

    Using angelica or its extract in packaged ostrich meat can reduce the number of total bacteria, Escherichia coli and reduce mold and yeast.

    Adding angelica or its extract to fresh ostrich meat can delay its oxidation.

    Angelica or its extract can improve the sensory properties of ostrich meat during refrigeration.

    1-5- Objectives Research

    The purpose of this research was to reach the following results.

    Using angelica or its extract as a natural preservative to increase the shelf life of ostrich meat in the refrigerator

    Using angelica or its extract to improve the sensory characteristics of ostrich meat

     

     

    Chapter Two

    Checking sources

     

     

     

    2-1-meat

    2-1-1-types of meat

    White meat: including chicken, turkey, duck, goose, partridge, quail, etc. (Kadivar, 2008).

    Red meat: includes beef, sheep, goat, camel, etc. ostrich meat is also part of this category (Kadivar, 2008).

  • Contents & References of The use of angelica or its extract in order to improve the sensory characteristics of ostrich meat

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    None.  

    Source:

     

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    Omidbeigi R. Approaches to the production and processing of medicinal plants. 1374. Volume 1, Thoughts of the Day.

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The use of angelica or its extract in order to improve the sensory characteristics of ostrich meat
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