ORIGINAL_ARTICLE
Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage
This study was conducted to utilize the pomegranate peels to reduce the microbial load and extend shelf life of chicken burgers during cold storage (2-10 days) at (4±1°C). Some chemical properties e.g. acid value, peroxide value and thiobarbituric acid (TBA) of lipid extracted from chicken burger samples, which were prepared with percentages 0, 10, 20 and 30 % (w/w) of additive pomegranate peels r were studied. Sensory attributes (appearance, odor, texture and taste) of chicken burgers during cold storage were evaluated. Flavonoids and phenolic compounds were determined by high performance liquid chromatographic method (HPLC) using ultraviolet detector set at 330 and 280 nm, respectively. Total bacterial count, psychrophilic bacteria, spore-forming bacteria, total molds and yeasts count of chicken burger samples were determined during cold storage. The results showed that additive pomegranate peels to chicken burgers samples during its preparation decreased the acid, peroxide and TBA values of their lipids and retarded the growth of total molds & yeasts, total bacterial, psychrophilic bacteria and spore-forming bacteria of chicken burgers samples during cold storage for concentration 10, 20 and 30 % (w/w) of additive pomegranate peels. The applied additive also improved the appearance, odor, texture and taste of the chicken burgers samples of interest. It was concluded that the activity of pomegranate peels, as natural antioxidant and antimicrobial assay to control microbial load of chicken burgers samples, could be conducted as a food additive to enhance the safety of consumable chicken products.
https://ejfs.journals.ekb.eg/article_35238_13b3de9a924ec29531d48045fdef7667.pdf
2019-09-01
1
10
10.21608/ejfs.2019.11319.1002
Pomegranate peal
Chemical and microbial properties
Chicken burger
Ahmed
Aly
ahmed.abdelfatah@fsed.bu.edu.eg
1
Home Economics Department, Faculty of Specific Education, Benha University
LEAD_AUTHOR
ORIGINAL_ARTICLE
Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients
Due to the great potential of chia (Salvia hispanica L.) seeds as a new promising food, this investigation was carried out to characterize the Egyptian chia seeds comparing with an imported one. Physical, chemical and technological properties of both seeds were determined. The results showed that the local chia seeds had slightly higher length, width, lightness (L*), redness (a*), yellowness (b*) , kernel percentage and relatively smaller seed index, thickness, bulk density and hull percentage than imported one. The content of lipids (~34%), proteins (~24%), crude fiber (~20%), mucilage (~7%) was relatively higher, ash (~4.5%) and nitrogen free extract (~9%) was slightly lower in imported than local chia seeds. Caloric value of both seeds was nearly similar, 522 kcal/100 g. Potassium, phosphorus and copper value was higher and sodium, zinc, manganese, magnesium and iron content was lower in imported than local chia seeds. The crude oil of both seeds had amber color, clear appearance, nearly the same constants and separated by TLC technique into identical seven classes and triglyceride groups. The major oil class was triglycerides and the main triglycerides were the nine double bonds group. Up to 5o% of chia seed oil fatty acids was polyunsaturated mainly linolenic (~63%) and linoleic (~17 %) acids .Saturated to unsaturated and ω6 to ω3 fatty acids ratio's in chia seed oil were 1: 9.5 and 1: 3.5, respectively. Whole seeds and its flour, oil and mucilage were used in preparing cold and hot drinks, corn cake, biscuits, salad dressing, jam like product and jelly. The sensory characteristics of these products were well accepted by panelists.
https://ejfs.journals.ekb.eg/article_36521_d796bf783cd6b8b3282247ad977965fa.pdf
2019-09-01
11
26
10.21608/ejfs.2019.10416.1000
chia seeds
oil
Mucilage
Chia seed food products
Osama
Mohammed
osama.bakir00@gmail.com
1
Department of Food Science and Technology- Faculty of Agriculture-Alexandria University-Alexandria- Egypt
AUTHOR
Amal
Abd El-Razek
abdelrazek.amal@yahoo.com
2
Department of Food Science and Technology-Faculty of Agriculture-Alexandria University- Alexandria - Egypt
LEAD_AUTHOR
Mona
Bekhet
monahassan2006@hotmail.com
3
Department of Food Science and Technology- Faculty of Agriculture- Alexandria University-Alexandria - Egypt
AUTHOR
Yehia
Moharram
yehia.mouharam@alexu.edu.eg
4
Department of Food Science and Technology- Faculty of Agriculture - Alexandria University- Alexandria- Egypt
AUTHOR
ORIGINAL_ARTICLE
Microbiological Evaluation of Some Fast Food Sandwiches in Fayoum
Sixty six random samples of fast food sandwiches, each about 200 g were randomly collected from Fayoum, Egypt. Eleven sandwiches of liver, burger, sausage, chicken shawarma,meat shawarma and chicken crepe were purchased from different shops and markets. The samples were subjected to microbiological examination. The highest mean mesophilic count was 2.36x1010 CFU/g in chicken shawarma sandwiches samples, while the highest mean count of Entero bacteriaceae count was 4.69x106 CFU/g in burger sandwiches samples. Enterobacter cloacae is the most isolated Enterobacteriaceae species in sandwiches of burger, meat shawarma, sausage, and liver in a percentage of 69%,44%,42% and 33%, respectively. The percentage of CPS and TN asepositive strains of Staphylococci isolated from examined sandwiches ofliver, burger, sausage, chicken shawarma,meat shawarmaand chicken crepe were 0.53%, 1.61%, 0.53%, 0.53%, 1.07% and 0.53%, respectively. Salmonella and E.coli could be detected in liver sandwiches samples only with a percentage of 12% and 4%, respectively.
https://ejfs.journals.ekb.eg/article_36526_851a45faced213bab8d22d9612eb76d8.pdf
2019-09-01
27
38
10.21608/ejfs.2019.11358.1003
Chicken crepe
burger
Shawarma
<i> Enterobacteriaceae
Salmonella
E.coli</i>
Alaa El-din
El-Fakhrany
ama19@fayoum.edu.eg
1
Food Science & Technology Department, Faculty of Agriculture, Fayoum University , Fayoum, Egypt.
LEAD_AUTHOR
Neimat
Elewa
nah01@fayoum.edu.eg
2
Dairy Science Department, Faculty of Agriculture, Fayoum University
AUTHOR
Ashraf
Moawad
ashrafm62@gmail.com
3
Department of Food Hygiene, Faculty of Veterinary Medicine, Cairo University
AUTHOR
Nahla
El-Saidi
nh112@fayoum.edu.eg
4
Food Science & Technology Department, Faculty of Agriculture, Fayoum, Fayoum University
AUTHOR
ORIGINAL_ARTICLE
Enhancement of The Quality and Safety of Pastrami Using Fermented Milk Permeate
Pastrami was manufactured from M. longissimus dorsi beef meat after marinating the meat in unfermented milk permeate T1 and fermented milk permeate with Lb. paracasei subsp. paracasei and Lb. pentosus T2 and T3 respectively and C, control treatment, was manufactured without being marinated. All treatments were stored at 5 ± 1℃ for 60 days and analyzed at periods of (when fresh, 15, 30, 45 and 60 days). Peroxide values (POV), Thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), pH values, proteolysis, Total viable count (TVC), total fungi, coliforms count, Staphylococcus aureus and lactic acid bacteria (LAB) and sensory analysis were determined. The results showed that C and T1 treatments had the highest values of POV, TBARS, FFA, pH and TVC. Whereas, T2 and T3 treatments recorded the highest values of proteolysis and LAB count. Staphylococcus aureus and coliforms were not detected in all treatments. While, some fungi appeared in C and T1 at the end of the storage period and disappeared in T2 and T3. Marinating of pastrami meat in fermented milk permeate significantly improved the sensory evaluation of pastrami. Finally, T2 and T3 had significant higher quality improvement than C and T1.
https://ejfs.journals.ekb.eg/article_40309_2c67ced3acd2750ca79bb29b39940a14.pdf
2019-09-01
39
49
10.21608/ejfs.2019.11969.1004
Pastrami
milk permeate
<i> Lactobacillus paracasei
Lactobacillus pentosus</i>
fermentation
Samah
Abd-Eltawab
saa06@fayoum.edu.eg
1
Food science and technology department, Faculty of Agric, Fayoum University, Fayoum, Egypt.
AUTHOR
Hosam
Elgarhi
hmm03@fayoum.edu.eg
2
Dairy science and technology department, Faculty of Agric, Fayoum University, Fayoum, Egypt.
LEAD_AUTHOR
ORIGINAL_ARTICLE
Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt
This study investigated the effect of purslane (Portulaca oleracea L.) leaves extract on Greek-style yogurt. Purslane extract showed higher antioxidant values and antimicrobial activity against Escherichia coli ATCC25922; Salmonella typhimurium ATCC14028. The fortified of Geek-style yogurt with lyophilized purslane extract 2.2g/L (S1) and 4.4g/L (S2) significantly increased the antioxidant capacity. Greek-style yogurt made with 4.4g/L lyophilized purslane extract received the highest antioxidant capacity and lowest sensory acceptability comparing with control and low dosage of lyophilized purslane extract. DPPH scavenging activity % of S1 and S2 samples had no obvious change during storage period, while, FRAP values were decreased in all treatments after 14 days of storage.The treatment of Geek-style yogurt fortified with 2.2 g/L lyophilized purslane extract was the most preference in sensory acceptability. This study recommended that the increasing of shelf life and antioxidant capacity and stability of all-natural Greek-style yogurt, a dosage of lyophilized purslane extract 2.2g/L should be incorporated. Moreover, the P. oleracea could be used in functional foods as it has some bioactive components.
https://ejfs.journals.ekb.eg/article_38140_b90bcb6a230cac3e63e4fc3bd1eb92fe.pdf
2019-09-01
51
64
10.21608/ejfs.2019.12089.1005
Greek Yoghurt
Purslane extract
Antibacterial and Antioxidants activity
Mahmoud
El-Sayed
mahmoud_im1981@yahoo.com
1
Food Technology Research Institute
LEAD_AUTHOR
Sameh
Awad
sameh111eg@yahoo.com
2
Faculty of Agriculture, Alexandria University
AUTHOR
Amel
Ibrahim
amelahmed2007@yahoo.com
3
Faculty of Agriculture, Alexandria University
AUTHOR
ORIGINAL_ARTICLE
Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles
Defatted yellow mustard and/or garden cress seed flours were incorporated into noodle formulations at levels up to 20% with the aim of producing noodles with higher nutritional benefits. Nutritional value and quality characteristics of noodles were investigated. Macronutrients, mineral content, amino acids profile, protein quality parameters, cooking quality and sensory characteristics of noodles were studied. Results showed that incorporation of defatted seed flours resulted in an increase in protein and fiber contents up to 1.41 and 4.62 times than the control ones, respectively, while carbohydrate and fat contents were decreased. Noodles containing defatted seed flour had considerably higher amounts of minerals (e.g. calcium, iron, phosphorus, magnesium, manganese, and zinc). Improvement in the essential amino acid profile of the produced noodles was observed with higher values of essential amino acid index (EAAI), biological value (BV) and protein efficiency ratio (PER). Cooking quality tests showed that incorporation of defatted mustard and/or garden cress seed flours into noodle formulations led to a higher cooking loss, water uptake, and volume increase. Sensory evaluation indicated that all noodles containing defatted mustard and/or garden cress seed flours were acceptable with regard to color, softness, stickiness, taste, odor and overall acceptability. However, noodles containing defatted garden cress flour had significantly lower, but still acceptable scores.
https://ejfs.journals.ekb.eg/article_46837_04327f40bd314199382bc7e2115abacd.pdf
2019-09-30
65
78
10.21608/ejfs.2019.13502.1008
Noodles
Defatted mustard
Garden cress
Supplementation
Nutritional Value
Protein quality
Cooking quality
Sensory evaluation
Mokhtar
Abd-El-Khalek
mokhtarharb@yahoo.com
1
Bread and Pasta Dep., Food Technology Research Institute, Agricultural Research Center
LEAD_AUTHOR
Marwa
Sheir
marwa.sheir@yahoo.com
2
Food Technology Research Institute
AUTHOR
Shaimaa
Elmesilhy
sh_nutri_dep@yahoo.com
3
Faculty of Home Economics, Menoufia University
AUTHOR
ORIGINAL_ARTICLE
Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products
The objective of this study was to evaluate the characteristics of chicken carcass and determine the nutritional composition of some edible chicken by-products, including liver, gizzard, wings, and skin. The total yield of liver, gizzard, wings and skin of chicken was found to be about 23.43%of carcass weight. The results showed that these chicken by-products are good sources of protein, fat, and minerals (ash). The greatest protein content was found to be 26.33% (wb) for wings; while, skin showed the greatest fat content of 34.48% (wb) compared with other by-products. On the other hand, liver showed the greatest ash content of 1.42% (wb) and skin showed the lowest ash content of 0.46% (wb). Moreover, the greatest caloric value of 362.36 Kcal/100 g was found for skin, followed by wings, liver, and gizzard. In addition, the results showed good contents of potassium, phosphorus, sodium, iron, and zinc in chicken by-products. These by-products were found to be a good source of essential amino acids such as leucine and lysine. Furthermore, liver, gizzard, wings, and skin of chicken showed greater unsaturated fatty acids content than that of saturated fatty acids. Oleic, linoleic, linolenic, and arachidonic acids are the most predominant unsaturated fatty acids found in these chicken by-products. However, palmitic and stearic acids are the predominant saturated fatty acids found in the studied chicken by-products. The obtained results revealed that the liver, gizzard, wings, and skin of chicken are rich of healthy nutrients; therefore, the utilization of these by-products as food should be promoted by development of new food products through the advances in meat processing techniques.
https://ejfs.journals.ekb.eg/article_48195_d1ebb3337686b681352bdb60783f8acb.pdf
2019-09-30
81
90
10.21608/ejfs.2019.16364.1018
Edible chicken by-products
Chemical composition
nutritive value
Shenoda
Henry
1
Department of Food Science & Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
AUTHOR
Soumia
Darwish
2
Department of Food Science & Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
AUTHOR
Ahmed
Saleh
ahmed.saleh@aun.edu.eg
3
Department of Food Science & Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
LEAD_AUTHOR
Ahmed
Khalifa
4
Department of Food Science & Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
AUTHOR
ORIGINAL_ARTICLE
Effect of Some Antioxidants on Rats Treated With Titanium Dioxide Nanoparticles
Titanium Dioxide Nanoparticles (TiO2NPs) is used in the production of food colorants, some nutritional supplements and many other products on large scale. Many studies stated that the TiO2NPs are more toxic than titanium dioxide (TiO2) and as possibly carcinogenic to humans. The aim of study was carried out to investigate the impacts of vitamin C and vitamin E on free radicals and antioxidant enzymes activities in male rats treated with TiO2NPs. The obtained results showed that, there were no significant (P≥0.05) differences found in red blood cells (RBC), hematocrit (Ht), hemoglobin (Hb) and platelets count (PLT) after treated with titanium dioxide nanoparticles (TiO2NPs) or natural antioxidants (vitamin E and C). The treatment with TiO2NPs alone caused significant (P≤0.05) increase in kidney and liver functions, while the oral intake of V.C and V.E or V.C+V.E reduced this increase. Also, the treatment with TiO2NPs increased the level of free radicals and decreased the activity of some antioxidant enzymes such as Superoxide dismutase (SOD), Glutathione-S-transferase (GST) and the content of Glutathione (GSH) in plasma. Meanwhile, V.C and V.E decreased the increased in free radicals and protected the activity of antioxidant enzymes in plasma of TiO2NPs- treated rats.
https://ejfs.journals.ekb.eg/article_51114_11ccabf1f725bb8200cdbb3ddb3515c4.pdf
2019-09-01
91
103
10.21608/ejfs.2019.13749.1009
Titanium dioxide nanoparticles
Natural antioxidants
Nano- Toxicology
Rehab
Ibrahim
rehabmohamed_eg@yahoo.com
1
Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center
LEAD_AUTHOR
Marwa
Elkady
marwa.f.elkady@gmail.com
2
Chemical and Petrochemical Engineering Department, Egypt-Japan University of Science and Technology, New Borg El-Arab City, Alexandria
AUTHOR
Amal
Hassanein
amalhassanein@yahoo.com
3
Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center , Giza, Egypt.
AUTHOR
ORIGINAL_ARTICLE
Date seed oil as a potential natural additive to improve oxidative stability of edible vegetable oils
Scientists warn against the dangers of frying food in oil as it release toxic chemicals linked to cancer and heart disease. The negative effects of synthetic antioxidants lead to searching for a substitute with natural recourses. In the present study, fruits of three date palm cultivars; 'Hayani', 'Sewi' and 'Sakouti', were collected at mature stage and date seeds were used for oil extraction. Chemical properties of the oil as well as rancimate measurements were measured to determine the oxidative stability of the oil. Different levels (5, 10. 15 %) of date seed oil were added to crude soybean oil and the oxidative stability for the mixer were then compared to the commercial soybean oil with BHT additive. Pit powder oil content ranged from 8.2-10.6.'Sewi' had the highest total phenols content of phenolic compounds that 183.92 mg among cultivars, while carotenoids content were varied (33.5- 88.5 mg/kg).The fatty acid compositions of all the cultivars were very similar. Rancimat measurements for all cultivars' oil were higher than that of crude soybean oil. Date seed oil addition at different level to soybean crude oil increased the rancimat induction time. Treatment of 'Sewi' oil at 15 % was the best treatment among cultivars and was higher than that of the synthetic BHT effect. The results suggested that the seeds from the examined date cultivars as by product are good source of oil with high quality that may efficiency used as a natural additive to promote the oxidative stability of other vegetable oil.
https://ejfs.journals.ekb.eg/article_53853_eab16244930b592a049e1f12aedf94e7.pdf
2019-09-01
105
113
10.21608/ejfs.2019.13050.1007
Date seed oil
natural antioxidant
heat stability
Eman
Taha
e.taha@agr.svu.edu.eg
1
Department of Food Science and Technology, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt
AUTHOR
Naglaa
Abd-Elkarim
n_naglaa_100@yahoo.com
2
Department of Food Science and Technology, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt
AUTHOR
Zienab
Ahmed
zinabriad@yahoo.com
3
Department of Horticulture, South Valley University, Qena 83523, Egypt.
LEAD_AUTHOR
ORIGINAL_ARTICLE
Influence of Using Chitosan and Thyme during Cooling Storage of Sea Bass Fish
This study aimed to apply using some natural preservatives e.g Thyme oil and chitosan through storage and also the value of the quality parameters of sea bass through storage at 4±1°C for16 days. Fillets of fish coated with thyme oil (Thy) or chitosan (Ch) and mix of thyme oil and chitosan (Thy+ Ch) while C (control without any addition). I conducted a storage period analyses every four days. Results showed the most indicated the amino acid were glutamic addition to aspartic acid. High contents of indispensable amino acid, lysine besides leucine, were also detected. Furthermore, fatty acid profile presented that the palmitic acid (23.57%) was the primary saturated fatty acid while the major polyunsaturated fatty acids included linoleic acid, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). This study aimed to apply and study the effect of natural preservatives thyme oil and chitosan on the storage of sea bass at 4±1°C for16 days as well as its quality parameters. Samples of the study were fillets of fish coated with thyme oil (Thy) or chitosan (Ch) and mix of thyme oil and chitosan (Thy+ Ch) while C (control without any addition). Analysis conducted every four days during storage period. Results showed the most indicated amino acid were the glutamic addition to aspartic acid. High contents of indispensable amino acid, lysine besides leucine, were also detected. Furthermore, fatty acid profile presented that the palmitic acid (23.57%) was the primary saturated fatty acid while the major polyunsaturated fatty acids included linoleic acid, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The chemical analyses of the results at zero time presented the pH also Total volatile base nitrogen (TVB-N) addition, Thiobarbituric acid (TBA) as well as free fatty acid were 6.48, 8.59 mg/100 g, 0 .11 mg malonaldehyde/kg and 1.23 % (expressed as % of oleic acid), respectively. The initial Psychrotrophic and Enterobactriaceae counts were 2.21 log10 cfu/g and 1.59 log10 cfu/ g, respectively. During storage, gradual increase was observed in each sample and significant variations were found among samples (P< 0.05). The results of sensory analysis revealed that the storage period of fish fillets was four days for control sample ,12 and 16 days in the treated with (Thy), (Ch) and (Thy+ Ch), respectively (P< 0.05). Lastly, addition of (Thy+ Ch) indicated a positive result of the storage period of fish products. However, the addition of the mixture of (Thy+ Ch) can retard unfavorable chemical changes, also lipid oxidation, increase sensory qualities and prolong the storage of the product throughout cold storage at 4°C ±1°C for16 days.
https://ejfs.journals.ekb.eg/article_56701_fa34fda05eeefb1361bf515ff298a98f.pdf
2019-09-01
115
130
10.21608/ejfs.2019.15009.1013
sea bass (Dicentrarchus labrax)
Natural Preservatives
Shelf –life
Ayman
Abouel-Yazeed
amrfarouk01@hotmail.com
1
Food Science Dept., Fac. Agric. (Saba Basha), Alex. Univ. Alexandria, Egypt
LEAD_AUTHOR
ORIGINAL_ARTICLE
Effect of Different Pre-Drying Treatments on The Quality of Dried Apple Slices
The effect of pre-treatment such as osmotic dehydration (OD), honey immersion (HI), citric acid dipping (CD), steam blanched (SB), and sulfiting in sodium-metabisulfite (SU) of apple slices on physicochemical, sensory and antioxidant properties were studied. Chemical composition, total phenols, Vit (C), antioxidant activities and sensory evaluation were tested for all treatments. Results Showed that SB pre-treatment had the lowest percentage of moisture content and the highest percentage of total soluble solids (TSS). Sulfiting pretreatment had the maximum value of ascorbic acid, total phenolics content (TPC) and antioxidant activity (AOA). Sensory evaluation of dried apple slices showed that SU and HI treatments had the best value of taste and texture. Furthermore, HI had the best value of odor, while SU treatment had the best value of color. Future work could look at the possibility of enrobing the apple wedges with coatings (e.g. sodium alginate) to reduce the disadvantages of some treatment.
https://ejfs.journals.ekb.eg/article_49072_850d49205286c29e812e49ddb7290415.pdf
2019-09-01
131
138
10.21608/ejfs.2019.16075.1016
Apple, Osmotic dehydration
Physicochemical, Phenolic content, Nutrition value, Antioxidant activity and sensory evaluation
Mohamed
Roby
mhr00@fayoum.edu.eg
1
Food Science and technology dept., Faculty of Agric. Fayoum University, Fayoum, Egypt.
LEAD_AUTHOR
Samah
Abd-Eltawab
saa06@fayoum.edu.eg
2
Food science and technology department, Faculty of Agric, Fayoum University, Fayoum, Egypt.
AUTHOR
Abdelmonam
Abu El-Hassan
ama21@fayoum.edu.eg
3
Food Science and technology dept., Faculty of agric., Fayoum university, Fayoum, Egypt.
AUTHOR