التأثير التأزري للزيت العطري المستخلص من أوراق إكليل الجبل (Rosmarinus officinalis)‎ و بذور الحبة السوداء (Nigella sativa)‎ في التركيب الكيميائي و الصفات الفيزيائية و مؤشرات الأكسدة للحم الدجاج المفروم و المخزن بالتبريد

الملخص EN

The objective of present study was to investigate the effect of using mixture volaticle oil of rosmarinus and nigella sativa to improve some of the meat quality characteristics, physical and limited storage time of minced cold poultry meat.

Duplex volaticle oil was added at 0.025, 0.050 and 0.075 g/kg to minced poultry meat, these treatments were stored individually for 0 , 4 and 7 days at 4-7C0.

After making several chemical, physical and oxidation indicators, the following results were obtained: The process of adding volaticle oil to minced poultry meat led to significant increase (P<0.01)in moisture, protein content, pH and water holding capacity (WHC) decrease in drip loss and cooking loss percentage.

Also led process of adding to significant decrease(P<0.01) in peroxide value (POV), free fatty acids (FFA) and enumerative in thiobarbituric acid (TBA), In conclusion the results revealed the possibility of using 0.025g/kg meat was the most effective mount which improved some chemical, physical and being the minimum inhibition concentration required to check lipid oxidation indices and led to safety when meat stored at 4C0 for 0,4,7 day without undesirable changes in quality.