تحضير بعض المستخلصات النباتية و دراسة تأثيرها في المؤشرات الكيميائية لأقراص اللحم المفروم و المخزنة بالتبريد و التجميد

الملخص EN

The study included preparation of aqueous extracts of plants included Zingiber officinale , Piper nigrum Cinnamo mumverum , Eugenia caryophyllata and Curcuma longa.

These extracts were used in three concentration 0.05% , 0.1% and 0.15% in beef patties and stored under (4±1)Cº for 12 days.

Proxide value and thiobarbituric acid and free fatty acid were assessed.

The result showed that a concentration 0.15% was the best it use for this reason in beef patties and stored in freezing for 100 days and during this period the chemical indicators and physical properties were studied.

The results showed that there was s significant decreased (P<0.01) in peroxide value , thiobarbituric acid and free fatty acids percentage in beef patties treated with plant extracts compared with control.

Also the results showed that the lowest value was in cinnamon extracts 0.42, 0.35, 0.26% then Ginger extract 0.47 , 0.38 , 0.29 , Black piper 0.56 , 0.47 , 0.30 , Turmeric 0.57 , 0.41 , 0.32% , Clove 0.59 , 0.46 , 0.36% and this indicators increased during refrigerated and frozen storage but this increase was lowest in beef patties treated with plant extract compared with control.