تأثير المستخلص المائي للعكبر (Propolis)‎ و المستخلص الإنزيمي الخام لفاكهة الأناناس في بعض الصفات الفيزيائية و الكيميائية و المظهرية للحوم الأغنام العواسية

العناوين الأخرى

Effect of water extract of Propolis and crude enzyme extract of pineapple fruit on some physical, chemical and appearance traits of Awassi sheep meat

المؤلفون المشاركون

عبدل، راويز دلشاد صديق
حاتم حسون صالح

المصدر

مجلة جامعة كركوك للعلوم الزراعية

الناشر

جامعة كركوك كلية الزراعة

تاريخ النشر

2019-12-31

دولة النشر

العراق

عدد الصفحات

9

التخصصات الرئيسية

العلوم الزراعية

الملخص الإنجليزي

The objective of this study was evaluated effects of water extract of propolis and Pre-rigor immersion with crude enzyme extract of pineapple fruit on some physical, chemical and sensory traits of Awassi sheep meat.

Eight sheep were divided equal into two groups (P).

One group (P0) was considered as control (without propolis) and two groups (P30) treated with dose of 30 ml of propolis at concentration of 20%.

After slaughter and dressed carcasses, the muscle namely semimembranosus (SM) was removed from both two groups (P0, P30).Then immersed with crude enzyme extract at concentrations of 5 and 10% (V/W) (B5 and B10).

The other treatment is considered as control without crude enzyme extract (B0).

These treatments included: P0+B0, P0+B5, P0+B10 , P30+B0 , P30+B5 and P30+B10.

SM Muscle samples were pached in polyethylene bags at 4°c for 24hr, then kept frozen at -18°c until analysis time.

The results showed that SM Muscle samples treated with dose of 20ml of Propolis and pre-rigor immersion with crude enzyme extract at concentrations of 5 and 10% (P30+B5 and P30+B10) recorded lower (P<0.05) Cooking loss as compared with control (P0+B0) and other treatments.

It was observed from results that SM muscle samples treated with dose of 30 ml of propolis and crude enzyme extract at concentration of 10% (P30+B10) gave a higher values of soluble collagen content and lower insoluble collagen content, the highest of sarcoplasmic and myofibril solubility with less values of thiobaributeric acid (TBA) with perfected a score grades and more acceptable for appearance traits.

It could be concluded that the presence of propolis extract in muscle together with crude enzyme extract pineapple fruit is could be used to tenderize of meat and as antioxidant.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-1249504

• APA
• MLA
• AMA