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3143

Utilization of Some Artichoke Processing Wastes In Elongation of Cold Storage of Meat Patties

Article

Last updated: 01 Jan 2025

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Subjects

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Tags

Food Science and technology

Abstract

The edible part of artichoke head is receptacle, meanwhile other parts represent wastes are removed during the processing of artichoke although they contain a considerable amount of phenolic compounds and antioxidant activity, so the present study aimed to utilize of these wastes in preservation of meat patties during cold storage compared to some artificial preservatives such So2 andsodium ascorbate .Six  samples of  meat patties with deferent levels of artichoke wastes extract and/or So2 and sodium ascorbate were prepared. Colour , pH value, oxidative stability and bacterial load were estimated for all samples during the cold storage period ( 0, 3, 6, 9 days).  Data showed that,  red colour of meat patties samples decreased significantly, meanwhile blue colour increased significantly and slightly changes occurred in yellow colour in all samples during storage. Samples which  contained  artichoke wastes extract showed a slight changes in pH value compared with other treatments during storage . Addition of artichoke wastes to meat patties reduced the total count of bacteria compared to control sample and those with So2 and sodium ascorbate, meanwhile samples  treated  with artichoke wastes extracts had no coliform group till the end of storage period. Artichoke wastes extract could retard oxidation and kept each of peroxide value and thiobarbituric acid  low during storage compared with control one or those contained artificial preservatives. All samples of different  treatments were accepted by panelists in all organolyptic properties within storage period except control treatment and treatment with So2 .

DOI

10.21608/asejaiqjsae.2012.3143

Keywords

Keywords: Artichoke, artichoke wastes, meat patties, antioxidants, phenolic content, natural antioxidant

Authors

First Name

Mona

Last Name

H.Bekhet

MiddleName

-

Affiliation

Food Science and Technology Dept, Fac.of Agric., Alexandria. Univ., 21545, El- Shatby, Alexandria- Egypt

Email

-

City

-

Orcid

-

First Name

Magda

Last Name

S.Sharara

MiddleName

-

Affiliation

Food Science and Technology Dept., Fac.of Agric., Alexandria. Univ., 21545, El- Shatby, Alexandria- Egypt

Email

-

City

-

Orcid

-

Volume

33

Article Issue

January-March

Related Issue

550

Issue Date

2012-01-01

Receive Date

2012-03-15

Publish Date

2012-03-30

Page Start

55

Page End

65

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 33_Issue January-March_Pages 55-65.pdf

PDF . 533.4kB

Link

https://asejaiqjsae.journals.ekb.eg/article_3143.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=3143

Order

7

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Utilization of Some Artichoke Processing Wastes In Elongation of Cold Storage of Meat Patties

Details

Type

Article

Created At

22 Jan 2023