تأثير مستخلص كاتكينات catechins الشاي الأخضر (Camellia sinensis)‎ في نمو بعض أنواع البكتيريا و إمكانية استخدامه في حفظ اللحوم

Abstract EN

This study was carried out to detect the effect of aqueous and catechins extract of green tea (Camellia sinensis) in the growth of some pathogenic and spoilage bacteria, and attempting to use themin preservative of meat.

Results showed high significant differences p<0.05 between aqueous and catechin extract .Catechins effect showed high significant p<0.05 toward Pseudomonas aeruginosa in compare with the aqueous extract.

However no significant differences were detected between the extracts towards Salmonella typhi and Staphylococcus aureus.

Aqueous and catechins extract were added in concentrations of (100, 300 and 900) ppm to the minced meat and stored at a temperature 4C° for 15 days.

Results showed that low increasing in the peroxide value was reported when concentrations of 300 and 900 ppm were used, while a concentration of 100ppm was not enough to reduce the peroxide value.

However, control samples showed an increase in the peroxide values with extending the period of storage.

When the volatile nitrogen was evaluated, results showed that using a concentration of 900ppm gave the greatest affect, while no significant influence of green tea ( aqueous, catechins ) extracts with a concentration of 100ppm was shown .

Total bacterial counts of minced meat was also determined .Results showed that Green tea extracts had the greatest effectiveness in preventing the development and growth of microorganisms when a high concentration of (900ppm)was added.

The results also showed that green tea extracts had the highest effectiveness in preventing development of chemicals changing and growth of microorganisms when high concentration (900ppm) was added and less effect at a concentration of (100ppm).

It can be concluded that the catechins of green tea could be used in preservation and extending the shelf life of meats.