Use of biopreservation technique to increase shelf life for some types of meat | [Bioscience Research • 2022]

Author(s):

1. Mohammed Abdulrazzaq Alsoufi: Department of goods evaluation and services performance, market research and consumer protection center, university of Baghdad,,Iraq

2. Raghad Akram Aziz: Department of science, college of basic education, university of Al-Mustansiriah,,Iraq

Abstract:

The results showed that the hot aqueous extract of Welsh onion Allium fistulosum L include flavonoids, terpenes, glycosides, saponins, alkaloids and tannins, killer toxin was purification from commercially bakery yeast Saccharomyces cerevisiae through Precipitation 30-70% (NH4)2So4 with inhibition zone 26 and 22 mm for Escherichia coli and Staphylococcus aureus, respectively, and Sephacryl S-200 with inhibition zone 31 and 27 mm for E. coli and S. aureus, respectively. The highest inhibition zone of E. coli, Salmonella ssp., Pseudomonas aeruginosa and S. aureus was 32, 30, 23, and 26 mm respectively, at a rate of 28 mm for Welsh onion extract (50%) + killer toxin (50%) which use for extending Shelf life and of minced beef, The total bacterial count for control was 8.2×102, 9.1×102 and 9.8×102 CFU.g-1 , while it be 8.2×102, 3.4×102 and 2.1×102 CFU.g-1 for treated minced beef by Welsh onion extract (50%) + killer toxin (50%) during storage period for 0, 3 and 6 day at 4°C. the peroxide value for control was 2.2, 3.1 and 4.3 mEq/kg while it be 2.2, 2.9 and 3.8 mEq/kg for same treated and storage period.

Page(s): 1133-1138

DOI: DOI not available

Published: Journal: Bioscience Research, Volume: 19, Issue: 2, Year: 2022

Keywords:

peroxide value , bioactive compounds , Saccharomyces cerevisiae , Allium fistulosum L , killer toxin , Biopreservation , Minced Beef , total bacterial count , extending shelf life

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