Effect of packaging poultry carcass pieces with fortified collagen proteins on the chemical properties of meat frozen stored for different storage periods
المؤلفون المشاركون
al-Asadi, Majid Hasan Abd al-Rida
al-Busalimi, Narjis F. H.
al-Nur, Jalal M. I.
المصدر
Jornal of al-Muthanna for Agricultural Sciences
العدد
المجلد 9، العدد 2 (31 ديسمبر/كانون الأول 2022)، ص ص. 1-10، 10ص.
الناشر
تاريخ النشر
2022-12-31
دولة النشر
العراق
عدد الصفحات
10
التخصصات الرئيسية
الملخص EN
This study was conducted in the Department of Animal Production / College of Agriculture / University of Basra for the period from 19/12/2021 to 10/5/2022, which aims to prepare collagen proteins fortified with lysozyme protein and cinnamon oil in the laboratory in the packaging of broiler carcasses (chest) by immersion method and study of chemical composition when freezing, collagen extraction according to Mohd et el.,(2012) .
I took 60 pieces of chicken breast which were obtained from local markets in Basra and are fresh.
As these segments were divided into four coefficients, each treatment has three replicates and each repeater consists of 5 segments of the chest, these segments were immersed in the prepared collagen proteins and according to the following treatments: T0- Treatment of control coated polyethylene bags only T1- Chest cutters coated with collagen only T2 - Chest cutters coated with collagen fortified with cinnamon oil T3- Chest cutters coated with collagen fortified with lysozyme enzyme The treatments were stored by freezing at a temperature of -18 ° C at (0, 15, 30, 45) days and the composition of the meat (moisture, fat, protein , ash) was studied and the results showed a decrease in the percentage of moisture lost and the percentage of fat and high percentage of protein in the third and fourth treatment compared to the control treatment with the progress of storage periods.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
al-Busalimi, Narjis F. H.& al-Asadi, Majid Hasan Abd al-Rida& al-Nur, Jalal M. I.. 2022. Effect of packaging poultry carcass pieces with fortified collagen proteins on the chemical properties of meat frozen stored for different storage periods. Jornal of al-Muthanna for Agricultural Sciences،Vol. 9, no. 2, pp.1-10.
https://search.emarefa.net/detail/BIM-1567872
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
al-Asadi, Majid Hasan Abd al-Rida…[et al.]. Effect of packaging poultry carcass pieces with fortified collagen proteins on the chemical properties of meat frozen stored for different storage periods. Jornal of al-Muthanna for Agricultural Sciences Vol. 9, no. 2 (2022), pp.1-10.
https://search.emarefa.net/detail/BIM-1567872
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
al-Busalimi, Narjis F. H.& al-Asadi, Majid Hasan Abd al-Rida& al-Nur, Jalal M. I.. Effect of packaging poultry carcass pieces with fortified collagen proteins on the chemical properties of meat frozen stored for different storage periods. Jornal of al-Muthanna for Agricultural Sciences. 2022. Vol. 9, no. 2, pp.1-10.
https://search.emarefa.net/detail/BIM-1567872
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
رقم السجل
BIM-1567872
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر