تأثير ملح كلوريد الصوديوم و الصوديوم ثلاثي متعدد الفوسفات على ذائبية البروتين و التلوث المايكروبي للحم الابقار المفروم المجمد

الملخص EN

The present study was conducted to improve some of the quality features in the minced beef meat by applying NaCl salt at 0, 1.5 and 3% concentrations, and STPP at 0, 0.5, 1, 1.5 and 2% concentrations.These treatments were stored individually for 0, 20, 40, 60, 80, 100, 120 and 140 days at (-18±2)ºC.

After making several chemical, physical and microbal tests, the following results were obtained:it was noticed that there was a significant increase (P<0.05) in Water Holding Capacity (WHC) due to the increasing rates of STPP and NaCl salts.

The meat freezing led to decrease in its WHC, salting with NaCl led to an increase in the PV (P<0.05), whereas the use of STPP led to a delay in the degradation and oxidation of meat through decreasing its PV.

The freezing increased the values of those indicators.

Moreover, the solubility of the sarcoplasmic and myofibril proteins improved(P<0.05) with increasing the concentration of NaCl and STPP.

The solubitity of these proteins also increased with increasing the freezing periods.The processes of salting and freezing of meat led to a significant decrease (P<0.05) in the number of psycrophilic bacteria and coliform.

However, there was not any growth noticed of Staphylococcus aureus, Salmonella, moulds and yeasts.