Effect of Addition Plant Pumpkion Seed Alcoholic Extract on Some Chemical and Qualities Properties of Camel Meat | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 58, Volume 59, Issue 5, 2021, Page 473-478 PDF (510.4 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2021.195022 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Ghaidda Ali Makka 
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| Department of Animal Production, Faculty of Agriculture, University of Basra. Iraq. | ||||
| Abstract | ||||
| The current study aimed to use vegetable extracts prepared using an alcoholic extraction method from pumpkin seeds at concentrations of 0.7, 0.5 and 0.3% in preserving refrigerated minced camel meat tablets at a temperature of 4 ° C and to study the specific characteristics of them during the 12-day storage period. The results indicated that pumpkin seed extract contains Phenols, alkaloids, cyclosides and flavonoids. A significant decrease was also observed in the values of peroxide and the percentage of free fatty acids of meat samples treated with plant extracts compared to the control treatment of 4.94 mcg / kg of fat on the sixth day of preservation and excluded due to its pollution. Maekeroba The samples continued treatment within the standard border until the twelfth day of cryopreservation. The results showed a significant decrease in the numbers of the total bacteria and the cold-loving bacteria when treating meat with different plant extracts compared to the control treatment that exceeded the limits of the standard on the sixth day of conservation, while the meat samples treated with the extracts maintained their stay within the acceptable limits until the twelfth day of cryopreservation. | ||||
| Keywords | ||||
| Total plant caunts; phychphilic bacteria; Antioxidant | ||||
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