EFFICIENCY OF PROPOLIS AND TURMERIC POWDERS AS NATURAL PRESERVATIVES IN MINCED BEEF | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 7, Volume 7, Issue 1, January 2016, Page 45-50 PDF (598.69 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2016.42805 | ||||
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| Authors | ||||
| Mervat El-Demery1; E. M. Elsebaie2; Nahla Zidan1; Rowiada Essa2 | ||||
| 1Home Economic Dept., Fac. of Specific Education, Kafrelsheikh Univ., Egypt. | ||||
| 2Dept. of Food Tech., Fac. of Agric, Kafrelsheikh Uni., Egypt. | ||||
| Abstract | ||||
| Because of the great need of using natural food additives nowadays, so, this work was conducted to utilize of propolis and turmeric powders at different levels (1.5, 2 and 2.5 %) as natural preservites during preparation of minced beef stored at refrigeration temperature (7 ± 1oC). The obtained results revealed that, propolis and turmeric had considerable effectiveness in decreasing aerobic plate count (APC) as well as some chemical indices as pH and thiobarbituric acid (TBA). Also, results indicated that the bacterial counts, pH and TBA values decrease as a function of increasing the concentration of the tested powder since the concentration of (2.5%) gives the best effectiveness. The antioxidant and antibacterial activities of the added propolis powder were higher than those of turmeric powder. In conclusion, propolis and turmeric can play an important role as antioxidant and antibacterial agents in refrigerated minced beef, but propolis powder is seems to be better one. | ||||
| Keywords | ||||
| Propolis; Turmeric; refrigerated storage and minced beef | ||||
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