تأثير إضافة مستويات مختلفة من المواد غير القابلة للتصبن المستخلصة من زيت النخيل الأحمر في التركيب الكيميائي و المحتوى المايكروبي للحم فروج اللحم المفروم و المخزون بالتجميد لمدد مختلفة

Abstract EN

This study was conducted to investigate the effect of adding the unsaponifiable matters extracted from crude red palm oil in concentration 0.03, 0.06 and 0.09% for T2, T3 ,T4 and the synthetic antioxidant Butelated hydroxyl anisole (BHA) in concentration 0.01% for T5, while T1 without any adding in chemical composition and microbial contant of frozen minced poultry meat stored for 1, 15,30 and 45 days.

Recent study showed that the treatments that included the added to unsaponifiable matters recorded asignificant (P<0.01( increasing in the percentages of moisture , protein and ashwith reduction in fat percentage of frozen minced poultry meat stored for 45 days in -18C0 , Also adding the unsaponifiable matters to frozen minced poultry meat had a best results in limited the rises of total bacteria count and the number of psychrophilic bacteria .

From this study we can concluded that adding unsaponifiable matters has preserver on chemical composition and inhibition of bacterial growth for poultry meat freezing stored for 45 days .