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  3. Investigating the effect of fresh rosemary and its extract on the shelf life of camel meat during storage in the refrigerator

Investigating the effect of fresh rosemary and its extract on the shelf life of camel meat during storage in the refrigerator

Number of pages: 53 File Format: word File Code: 32398
Year: Not Specified University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: camel - Camel meat - fresh rosemary - Microbial load - myoglobin - rosemary - Thiobarbituric acid
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  • Summary of Investigating the effect of fresh rosemary and its extract on the shelf life of camel meat during storage in the refrigerator

    Dissertation for receiving a master's degree in the field of food science and industry

    Food microbiology orientation

    Abstract

    Due to the large amount of desert resources in the country as well as the existing problems of water scarcity, camel breeding and attention to its meat has gained considerable importance. Rosemary is one of the medicinal plants with proven antimicrobial properties. In the present study, the effect of different concentrations (0.5%, 1.5% and 2.5%) of ethanolic extract of rosemary plant as well as similar concentrations of fresh rosemary plant on increasing the shelf life of camel meat during 10 days of storage at 4°C was investigated. The parameters of pH, thiobarbituric acid, the total number of bacteria, mold and yeast, Escherichia coli, the amount of myoglobin, oxymyoglobin and metmyoglobin on days zero, one, three, five, seven and ten of the storage of the samples and sensory parameters, including color, smell, taste, texture and overall acceptance on the third day of storage were investigated. The results of analysis of variance showed that with the increase of storage time from day zero to the tenth day, the pH level in the samples increased significantly from 6.03 to 6.77 (p<0.05). that this increase was faster and more in the control sample than the treated samples. Also, increasing the concentration of extract or rosemary plant caused a significant decrease in the amount of thiobarbituric acid, the number of total bacteria, the number of mold and yeast, the number of Escherichia coli (p < 0.05). However, the effect on pH, myoglobin, oxymyoglobin and metmyoglobin was not significant (p < 0.05). Also, the effects of different concentrations of the extract were greater than the concentrations of the plant. Also, from the sensory point of view, the highest overall acceptance score belonged to the samples containing 0.5% rosemary extract. style="direction: rtl;">Chapter One

    Generalities

    1-1-Introduction

    Camel [1] is an animal that has adapted to arid and semi-arid regions and produces meat and animal products suitable for human consumption in these regions. First, in 1968, Leopold announced the deliciousness of camel meat [2], he also announced that this meat is slightly rougher than veal. The increase in human population and the decrease in per capita food production in developing countries, especially in arid and semi-arid regions, has made camel one of the most suitable food sources available (Babiker and Youssef, 1990).

    Generally, meat is one of the foods that is prone to contamination and spoilage and has a high microbial flora that it receives from various sources, therefore in order to increase its storage time and eliminate disease microorganisms. [3] Methods including cooking, freezing, salting, fermentation, smoking and drying have been suggested. They have delayed the spoilage of meat for many years, but these substances have been used without the satisfaction of the customer, so they turned to other alternatives such as natural and biological antioxidants (Samti et al., 2013). Rosemary [6] is an evergreen plant or shrub with dense woody branches, half to one meter high, with hairy stems and needle-shaped leaves (Khazari, 2011) and has an effective antimicrobial agent against Staphylococcus aureus found in meat (Collins and Charles, 1987). Rosemary leaves are a source of phenolic compounds and are widely accepted as a seasoning that has high antioxidant activity (Samti et al., 2013). Also, the use of this plant in the laboratory environment was effective against a wide range of bacteria.

    Moreno et al. (2006) reported that rosemary plant is a rich source of phenolic compounds with high antioxidant activity.

    Moreno et al. (2006) reported that the rosemary plant is a rich source of phenolic compounds with high antimicrobial activity against both Gram-positive and Gram-negative bacteria, and a high percentage of its antimicrobial activity is related to carnosic acid and carnosol. The antimicrobial activity of the essential oils of plants has been known for centuries, but their very strong flavor has limited their use in food (Del Campo, 2000; Zaman et al., 2009).

    The present study investigated the effect of different percentages of alcohol extract of fresh rosemary plant (0.5%, 1.5% and 2.5%) on increasing the storage time of camel meat in the refrigerator. pH, thiobarbituric acid, myoglobin and its parameters, total microbial count, mold and yeast, Escherichia coli during days 0, 1, 3, 5, 7 and 10, as well as a sensory test on day 3 were measured. or its extract as a natural preservative in increasing the shelf life of camel meat in the refrigerator

    The use of rosemary or its extract in order to improve the sensory characteristics of camel meat

    1-3-Research hypotheses

    The use of rosemary or its extract in packed camel meat can reduce the number of total bacteria, Escherichia coli and mold and yeast.

    Adding rosemary or its extract to fresh camel meat can prevent its color changes during storage by postponing oxidation.

    Rosemary or its extract can improve the sensory properties of camel meat during storage in the refrigerator.

    Meat is an excellent source of protein in the human diet, and for this reason it is very susceptible to microbial contamination that can cause its spoilage and food infections in humans, which result in economic consequences and reduced health (Ahmed et al., 2013).

    2-1-1- Chemical compounds of meat

    2-1-1-1- Water

    Muscle tissue consists of between 70 and 80% and on average 76% of water (Reckney, 1387). and cells of the body are placed (Fafaelinejad, 2011). The amount of water in meat is inversely proportional to the amount of fat (Mowahed, 2010). Also, the weight percentage of water in different meats varies according to the age, breed, and sex of the animal (Fafaelinejad, 2011). For example, camel meat has more moisture than veal meat and has about 76% moisture (Babikar and Yusuf, 1990).

    2-1-1-2- Proteins

    Proteins include most of the solid part of meat (Fafaelinejad, 1391) and it is about 18 to 20% (Reckney, 1387).

    They divide meat proteins into three groups:

    1. Myofibrillar proteins [8]

    It makes up about 40% of meat proteins and includes the main proteins of expansion and contraction such as actin, myosin, troponin and tropomyosin (Reckney, 2017).

    2. Proteins Sarcoplasmic[9]

    It makes up about 40% of meat proteins and contains hundreds of different proteins (Reckney, 2017).

    3.

  • Contents & References of Investigating the effect of fresh rosemary and its extract on the shelf life of camel meat during storage in the refrigerator

    List:

    Title

    Abstract..1

    Chapter One: General

    1-1-Introduction.. 2

    1-2-Research Objective..3

    1-3-Research Hypotheses..4

    Chapter Two: Review Sources

    2-1-meat.. 5

    2-1-1-chemical compounds of meat.. 5

    2-1-1-water.. 5

    2-1-1-2-proteins.. 6

    2-1-1-3-fats or lipids.. 6

    2-1-1-4-minerals.. 7

    2-1-1-5-carbohydrates. 7

    2-1-1-6-Vitamins and enzymes..8

    2-1-1-7-Non-protein nitrogen substances.. 9

    2-2-Camel.. 9

    2-2-1-Camel classification.. 9

    2-2-2- General characteristics of camel.. 10

    2-2-3-Anatomy and muscles.. 12

    2-2-4- Importance and breeding statistics.. 12

    2-2-5-Chemical compounds of camel meat. 14

    2-2-6- Physicochemical characteristics of camel meat. 15

    2-3- Microbial flora of raw meat.. 16

    2-3-1-Origin of meat contamination.. 17

    2-3-2-Types of microorganisms causing meat spoilage. 17. 2-3-3-types of cold meat microorganisms. 18

    2-3-4-Meat preservation methods..18

    2-4-Rosemary..23

    2-4-1- Botany..23

    2-4-2-Properties and applications.. 23

    2-4-3-Chemical compounds.. 24

    2-5-Review of researches Previous.. 25

    Chapter Three: Materials and Methods

    3-1- Raw materials.. 27

    3-2-Stages of conducting tests.. 27

    3-2-1-Preparation of ethanolic extract from rosemary plant. 27

    3-2-2-preparation of meat treatments.. 28

    3-3-tests.. 28

    3-3-1-pH .. 28

    3-3-2-microbial tests.. 29

    3-3-3-thiobarbituric acid.. 29

    3-3-4-Measuring myoglobin and its parameters. 29

    3-5-3-sensory test.. 30

    Chapter four: results and discussion

    4-1- pH.. 31

    4-2- Thiobarbituric acid. 33

    4-3- Baromicrobial count.. 35

    4-3-1- Total microbial count.. 35

    4-3-2- Mold and yeast count.. 37

    4-3-3- Escherichia coli count.. 38

    4-4- Meat color count.. 40

    4-4-1-Myoglobin level.. 40

    4-4-2- Oxymyoglobin level.. 42

    4-4-3- Met myoglobin.. 43

    4-5- Sensory tests.. 45

    Chapter five: Final conclusion and suggestions

    5-1- Final conclusion.. 49

    5-2- Proposals.. 49

    Resources used..

    Source:

    National Standard of Iran 1371, Microbial Test Methods of Meat and Its Products, No. 4791

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    Tucker, G-Woods, L. 1382. Enzymes in food industry. Translated by Fakhri Shahidi and Marzieh Hosseininejad. Publications of Ferdowsi University of Mashhad. 1381. Culture of medicinal plants.

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    Abouheif, M. A., Basmaeil, S. M and Bakkar, M. N. 1986. Estimation of body and carcass weights in Saudi Arabian Najdi male camels. ArabGulf Journal of Science Research, 4: 733-743.

    Abril, M., Campo, M.M., Onenc, A., Sanudo, C., Alberti, P and Negueruela, A.I. 200. Beef agents in a model food system. Phytotherapy Research, 17: 60-65.

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    Asghar, A., Gray, J.I., Booren, A.M., Gomaa, E.A., Abouzied, M.M and Miller, E.R. 1991. Effects of supra-nutritional dietary vitamin E levels on sub-cellular deposition of a-tocopherol in the muscle and on pork quality. Journal of Science and Food Agriculture, 57: 31-41.

    Ashmore, C.R., Carroll, F., Doerr, J., Tompkins, G., Stokes, H and Parker, W. 1973. Experimental prevention of dark-cutting meat. Journal of Animal Science, 35: 33-36.

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    Bremaud, O. 1969. Notes sur lelevage camelin dans les district Nord della Republique du Kenya. Avril Maj-Juin, 1969. Rapport LEMVT, Maisons, Alfort, p: 105.

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