Using of Gel Extracted From Flax Seeds to Preserve The Quality Characteristics of Ground Beef Patties Stored in The Freezer
Penggunaan Gel yang Diekstrak dari Biji Rami untuk Mempertahankan Karakteristik Kualitas Roti Daging Sapi Giling yang Disimpan dalam Freezer
-
(1) * Aliaa J. Shabeeb
Department of Animal Production, College of Agriculture, University of Basrah
Iraq
(2) Ghaidda Ali Makki Department of Animal Production, College of Agriculture, University of Basrah
Iraq
(*) Corresponding Author
Abstract
The current study aimed to use flaxseed gel at concentrations of,0.5% ,0.10 % and 0.15 % each in preserving beef meat by freezing at a temperature of -18°C. The chemical composition of the gel and chemical tests were conducted that included the peroxide number, the percentage of free fatty acids, and microbial tests. Which included the total a count of bacteria and Psychrophilic bacteria. The results showed a significant decrease in the values of peroxide and free fatty acids for meat samples treated with all concentrations of flaxseed gel. Compared to the control treatment, which exceeded the standard limits after 30 days of preservation While the processed meat tablets remained within the limits of the standard specification for freeze preservation during 120 days of preservation.. A significant decrease (p < 0.05) was also observed in the numbers of total bacteria and psychrophilic bacteria when meat was treated with flaxseed gel of different concentrations compared to the control treatment. The T2 treatment may be superior in reducing the numbers of bacteria compared to the rest of the treatments. The fourth and third treatments were superior in terms of general acceptance compared to the control treatment after 4 months of freezing.
Highlights:
- Preservation: Flaxseed gel effectively reduces peroxide, fatty acids, and bacteria.
- Testing: Significant bacterial reduction observed with 0.15% concentration in frozen meat.
- Results: Treated meat remains acceptable for 120 days, surpassing control quality.
Keywords: flax seeds, beef, anti microbial, beef freeze, , antioxidant.
References
. G. G. Artioli, C. G. Sale, and R. L. Jones, "Carnosine in Health and Disease," European Journal of Sport Science, pp. 1-1746, 2018.
. J. D. Wood, M. Enser, A. V. Fisher, G. R. Nute, et al., "Fat Deposition, Fatty Acid Composition and Meat Quality: A Review," Animal Science, vol. 78, no. 4, pp. 343-358, 2008.
. D. P. Berry, S. Conroy, T. Pabiou, and A. R. Cromie, "Animal Breeding Strategies Can Improve Meat Quality Attributes Within Entire Populations," Meat Science, vol. 132, pp. 6-18, 2017.
. A. Hussian, A. Marae, and A. Azeza, "A Study Comparing the Chemical Composition and Physical Characteristics of Flax Seeds (Linum Usitatissimum L.) Grown Locally in Hama with Some Varieties Imported from Egypt and India," Damascus University, pp. 1-53, 2019.
. M. B. Mielnik, S. Signe, and E. S. Grete, "By-Products from Herbs Essential Oil Production as Ingredient in Marinade for Turkey Thighs," LWT - Food Science and Technology, 2008.
. F. A. W. Sinqer, F. S. Taha, S. S. Mohamed, A. Gibriel, and M. El-Nawawy, "Preparation of Mucilage/Protein Products from Flaxseed," American Journal of Food Technology, vol. 6, no. 4, pp. 260-278, 2011.
. D. Pearson, The Chemical Analysis of Food, London: Churchill Livingstone, 1970.
. D. Pearson, H. Egan, and R. S. Sawyer, Chemical Analysis of Food, 8th ed., New York: Longman Scientific & Technical, 1981.
. M. A. H. Taher, Meat Science, 1st ed., University of Basra, Iraq, 1990.
. SPSS, Statistical Package for the Social Sciences, Chicago, USA, 2006.
. H. H. Shaker, A. N. Amira, and K. Kazim, "The Effect of Adding Sprouted Barley, Flax Seeds, and Macadamia to Improve Some Characteristics of Freeze-Preserved Minced Meat Patties," Iraq, 2017.
. W. K. Kim, J. H. Kim, D. H. Jeong, Y. H. Chun, S. H. Kim, K. J. Cho, et al., "Radish Ethanol Extract Inhibits Protein and mRNA Expression of ErbB(2) and ErbB(3) in MDA-MB-231 Human Breast Cancer Cells," Nutritional Research and Practice, pp. 288-93, 2011.
. Y. Takaya, Y. Kondo, T. Furakava, and M. Niva, "Antioxidant Constituents of Radish (Raphanus sativus)," Journal of Agricultural and Food Chemistry, vol. 51, no. 27, pp. 8061-8066, 2003.
. A. Papi, M. Orlandi, G. Bartolini, J. Barillari, R. Iori, M. Paolini, F. Ferroni, M. Grazia Fumo, G. Pedulli, and L. Valgimigli, "Cytotoxic and Antioxidant Activity of 4-Methylthio-3-Butenyl Isothiocyanate from Raphanus sativus L. Sprouts," Journal of Agricultural and Food Chemistry, vol. 56, pp. 875-883, 2008.
. A. Yousif, "Preparation of Some Plant Extracts and Its Effect on Quality Characteristics of Beef and Camel Patties During Frozen Storage," Thesis, 2014.
. X. Liu, X. Y. Guo, X. Z. Xu, M. Wu, X. Zhang, Q. Li, et al., "Novel Single Nucleotide Polymorphisms of the Bovine Methyl Transferase 3B Gene and Their Association with Meat Quality Traits in Beef Cattle," Genetics and Molecular Research, vol. 11, pp. 2569-2577, 2012.
