Effect of fruit juice and storage period on some physio-chemical, microbial and sensory traits of sheep mutton stored at low temperature

Other Title(s)

تأثير عصير الفاكهة و فترة الخزن على بعض الصفات الفيزوكيميائي و الميكروبية و الحسية للحم الضأن المخزنة في درجة حرارة منخفضة

Author

Rashid, Iyad Bakr Mahmud

Source

مجلة زراعة الرافدين

Publisher

University of Mosul College of Agriculture and Forestry

Publication Date

2019-12-31

Country of Publication

Iraq

No. of Pages

20

Main Subjects

Zoology

Topics

• Physical properties
• Grapes
• Pomegranate
• Lamb meat
• Fruit juices

English Abstract

To investigate effect of some fruit juice (carrot, strawberry, black grape and pomegranate) and stored at 4 cº for 0, 4 and 8 day on the Physic-chemical, Microbial and sensorial properties of sheep mutton which were (c): control treatments contained only distilled water, (T1): pomegranate juice,(T2): carrot juice,(T3): strawberry juice and (T4): black grape juice.

Immersion meat slices were randomly immersed in the marinade solutions at the ratio of 1:1 (meat: marinade) in plastic bags, and stored at 4 ˚C for 24 hours.

Three replicate samples taken for each treatment.

The results revealed that using of fruits juice to increase in moisture, protein and decrease in pH value compare with control.

The result showed improved in water holding capacity, cooking loss compared with control also we observed significant decrease in TBA value in all treatment compared with control in all period storage.

Result showed decrease in total plate count and there was significant improve in juiciness and Flavor aroma in all treatment compare with control.

Data Type

Conference Papers

Record ID

BIM-1098285

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