This study aimed to verify the effect of chia seed (Salvia hispanica) at concentrations of 1%, 3% and 5% as an antimicrobial in sausage frankfurter and to evaluate pH, lipid stability, and microbiological stability and sensory attributes during refrigerated storage, measurement of lipid stability by TBARs values; microbiological; and sensory analysis. The results regarding the pH of the sausage increased over time in storage. After 14 days of storage, TBARs values were 1.62 mg MDA/ kg for the treatment with 3% chia extract and 2.87 mg MDA/kg for the control treatment. Microbiological analyzes on day 14 recorded a noticeable decrease in all samples prepared with chia seeds, especially at a concentration of 5%. While samples on day 21 showed an increase in their numbers at the end of storage. The sensory evaluation characteristics were maintained. The extract of chia seed (Salvia hispanica) at a concentration of 3% was shown to inhibit lipid oxidation of sausages frankfurter and microbial inhibition of Enterobacteriaces bacteria during the storage period.
جوده, ثناء. (2024). THE EFFECT OF ADDITION OF CHIA SEEDS ON STORAGE PERIOD OF PROCESSED MEAT AND ITS EFFECT ON THE FINAL PRODUCT QUALITY. مجلة بحوث التربية النوعية, 2024(85), 1-17. doi: 10.21608/mbse.2024.296362.1489
MLA
ثناء جوده. "THE EFFECT OF ADDITION OF CHIA SEEDS ON STORAGE PERIOD OF PROCESSED MEAT AND ITS EFFECT ON THE FINAL PRODUCT QUALITY", مجلة بحوث التربية النوعية, 2024, 85, 2024, 1-17. doi: 10.21608/mbse.2024.296362.1489
HARVARD
جوده, ثناء. (2024). 'THE EFFECT OF ADDITION OF CHIA SEEDS ON STORAGE PERIOD OF PROCESSED MEAT AND ITS EFFECT ON THE FINAL PRODUCT QUALITY', مجلة بحوث التربية النوعية, 2024(85), pp. 1-17. doi: 10.21608/mbse.2024.296362.1489
VANCOUVER
جوده, ثناء. THE EFFECT OF ADDITION OF CHIA SEEDS ON STORAGE PERIOD OF PROCESSED MEAT AND ITS EFFECT ON THE FINAL PRODUCT QUALITY. مجلة بحوث التربية النوعية, 2024; 2024(85): 1-17. doi: 10.21608/mbse.2024.296362.1489
)
مشاهدة على SCiNiTO