Beta
ManageSearchChatDiscover
365342

Effect of Some Spices Oil Extract on The Bacterial Quality Of Experimentally Produced Chicken Shawarma

Article

Last updated: 03 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Food safety / meat quality

Abstract

Three trials based experiment was designed to study the effect of adding standard oleoresins of coriander, clove and mixture of them on the quality traits of chicken shawarma before and after cooking till the 5th day of cold storage at 4°C. The 1st model of the product was not treated with any spice oleoresins and used as control. The 2nd and 3rd models treated with 300 and 400 ppm of coriander oleoresin, respectively. The 4th and 5th  models were treated with 150 and 200 ppm of clove oleoresin, respectively. The 6th model was treated with 300 ppm coriander oleoresin and 150 ppm of clove oleoresin. The 7th  model was treated with 400 ppm coriander oleoresin and 200 ppm of clove oleoresin. The obtained results showed that clove and coriander oleoresins had significant effect on reduction of all of bacteriological traits in terms of aerobic plate count, Coliforms count, Faecal Coliforms count in experimentally produced chicken shawarma during chilled storage for 5 days. Clove induced the highest reduction rate followed by the mixture treated trials. The clove treated trials had lowest values. Staphylococcus aureus, Salmonellae and E. coli species failed to be isolated in all trials either raw or cooked samples. Finally it is recommended add such spice oleoresins to increase the keeping quality of chicken shawarma.

DOI

10.21608/vmjg.2016.365342

Keywords

Quality, spice oleoresins, clove, Coriander, chicken shawarma, bacteriological examination

Authors

First Name

Sameer

Last Name

Al-Zayer

MiddleName

-

Affiliation

Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Abdelsalam

Last Name

Abdelsalam

MiddleName

-

Affiliation

Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Shahat

Last Name

Ahmed

MiddleName

-

Affiliation

Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Nada

Last Name

Mansour

MiddleName

-

Affiliation

Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt

Email

-

City

-

Orcid

-

Volume

62

Article Issue

4

Related Issue

47599

Issue Date

2016-10-01

Receive Date

2024-07-06

Publish Date

2016-10-01

Page Start

53

Page End

61

Print ISSN

1110-1423

Online ISSN

2537-1045

Article File

VMJG_Volume 62_Issue 4_Pages 53-61.pdf

PDF . 3.5MB

Link

https://vmjg.journals.ekb.eg/article_365342.html

Detail API

https://vmjg.journals.ekb.eg/service?article_code=365342

Order

365,342

Type

Original Article

Type Code

544

Publication Type

Journal

Publication Title

Veterinary Medical Journal (Giza)

Publication Link

https://vmjg.journals.ekb.eg/

MainTitle

Effect of Some Spices Oil Extract on The Bacterial Quality Of Experimentally Produced Chicken Shawarma

Details

Type

Article

Created At

23 Dec 2024