Amine, T., Aboulwafa, A., Abou El-Nile, M. (2002). Effect of some Antioxidant Vitamins on the Quality of Minced Meat. Journal of High Institute of Public Health, 32(4), 811-832. doi: 10.21608/jhiph.2002.203565
Thanae M. Amine; Azza M. Aboulwafa; Mona O. Abou El-Nile. "Effect of some Antioxidant Vitamins on the Quality of Minced Meat". Journal of High Institute of Public Health, 32, 4, 2002, 811-832. doi: 10.21608/jhiph.2002.203565
Amine, T., Aboulwafa, A., Abou El-Nile, M. (2002). 'Effect of some Antioxidant Vitamins on the Quality of Minced Meat', Journal of High Institute of Public Health, 32(4), pp. 811-832. doi: 10.21608/jhiph.2002.203565
Amine, T., Aboulwafa, A., Abou El-Nile, M. Effect of some Antioxidant Vitamins on the Quality of Minced Meat. Journal of High Institute of Public Health, 2002; 32(4): 811-832. doi: 10.21608/jhiph.2002.203565
Effect of some Antioxidant Vitamins on the Quality of Minced Meat
Department of Food Hygiene, Animal Health Research Institute, Doki, Giza, Egypt
Abstract
Forty imported brisket boneless beef meat samples were collected hygienically from Abalesome freezing stores with the same slaughtering date. Each samples was minced and divided into six equal groups. One group acted as control, 2 groups were mixed with 2 concentration of ascorbic acid [500-1000mg/kg] as [A1] and [A2] respectively. The fourth group vas mixed with a concentration of 300mg/kgm of a-tocopherol [E]. The rest two groups were mixed with a combination of 300mg/kg of a-tocopherol, and the previous two concentration of ascorbic acid [EA1, EA2]. Half of the samples were stored at 4°C and examined after mixing Izero time] as well as after 2,4,6 and 8 days, while the second half were stored at [-18°C] and examined also after mixing as well as after 1,2,3 and 4 months. All the groups were subjected to chemical examination for hydrogen ion concentration, total volatil nitrogen [T.V.N] and acid value [A.V], as well as to bacteriological examination for total bacterial count, staphylococcus aureus counts, coliform counts, psychrotrophic count and pseudomonas count. The present study revealed that the addition of ascorbic acid to minced meat significantly improved the keeping quality of both chilling and frozen minced meat with increasing their shelf-life as regarded in the picture of both chemical evaluation and the bacteriological study. Synergestic quality improvement occurred on the combination of a-tocopherol with ascorbic acid while no effect of a-tocopherol alone. All the obtained results were observed, recorded and discussed.
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