EFFECT OF DIFFERENT CONCENTRATION OF POMEGRANATE PEEL AND SEED EXTRACT ON SOME CHEMICAL, PHYSICAL TRAITS AND SENSORY EVALUATION OF KARADY SHEEP MEAT DURING DIFFERENT FROZEN STORAGE

ALAN TOFEIK GHARIB; AYAD BAKER MAHMMOD

首页> 外文期刊>Assiut Veterinary Medical Journal >EFFECT OF DIFFERENT CONCENTRATION OF POMEGRANATE PEEL AND SEED EXTRACT ON SOME CHEMICAL, PHYSICAL TRAITS AND SENSORY EVALUATION OF KARADY SHEEP MEAT DURING DIFFERENT FROZEN STORAGE

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EFFECT OF DIFFERENT CONCENTRATION OF POMEGRANATE PEEL AND SEED EXTRACT ON SOME CHEMICAL, PHYSICAL TRAITS AND SENSORY EVALUATION OF KARADY SHEEP MEAT DURING DIFFERENT FROZEN STORAGE

机译：EFFECT OF DIFFERENT CONCENTRATION OF POMEGRANATE PEEL AND SEED EXTRACT ON SOME CHEMICAL, PHYSICAL TRAITS AND SENSORY EVALUATION OF KARADY SHEEP MEAT DURING DIFFERENT FROZEN STORAGE

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The experiment carried out to examine the effect of pomegranate peel extract (PPE) and pomegranate seed extract (PSE) on some proximate chemical composition (Moisture, Protein, Fat, and Ash), chemical traits (pH value, Thiobarbioteric acid and Free Fate acids), Physical traits (Water holding capacity and pH) and sensory evaluation of karady meat during frozen storage period (0, 30, 60 and 90) days at -18. Meat pieces (Freshly Longissimus dorsi (LD) muscle) were divided into nine treatments: T1consider as control (not immersed with PSE or PPE), T2 (immersed with 0.3% PSE), T3 (0.6% PSE), T4 (0.9% PSE), T5 (1.2%PSE), T6 (0.3% PPE), T7 (0.6% PPE), T8 (0.9% PPE) and T9 (1.2%PPE). Meat samples were dipped with PSE and PPE for 24 hours, then stored under frozen condition (-18) for (0, 30, 60 and 90) days. Results indicated that PSE lead to a significant increase of Protein, Fat, Ash, pH, and over all acceptability also PSE lead to a significant decrease of (Moisture, and TBA). On the other hand, PPE lead to Significant increase of (Fat, Ash, TBA, FFA, WHC, and over all acceptability). PPE lead to a significant decrease of (Moisture, Protein, pH and Juiciness). The karadi sheep meat exhibited higher (P 0.05) Flavor and aroma, Tenderness and Juiciness in meat of T4 (PSE 0.9%) compared with T1. and recorded higher Color and over all acceptability at T3 (PSE 0.6%) compared with T1. different freezing storage (0, 30, 60 and 90) days showed higher percentage of (Protein, Fat, Ash, FFA and pH).

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来源
《Assiut Veterinary Medical Journal》 |2020年第164期|32-46|共15页
作者
ALAN TOFEIK GHARIB; AYAD BAKER MAHMMOD;
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作者单位

G.D. of Agriculture in Sulaimani, Ministry of Agriculture and Water Resources;

Animal Sciences, College of Agricultural Engineering Sciences, University of Sulaimani;

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正文语种英语
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Pomegranate Seed; Pomegranate peel; Chemical composition; chemical traits; Physical traits and sensory evaluation;

EFFECT OF DIFFERENT CONCENTRATION OF POMEGRANATE PEEL AND SEED EXTRACT ON SOME CHEMICAL, PHYSICAL TRAITS AND SENSORY EVALUATION OF KARADY SHEEP MEAT DURING DIFFERENT FROZEN STORAGE

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