List of Articles Minced meat

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  1 - Studying of the Antioxidant and Antimicrobial Effects of Sodium Ascorbate, Sodium Acetate and Sodium Citrate on the Shelf Life of Packaged Minced Veal Meat
  S. Tehraninejad A. Sharifan S. Ayoughi Poor Tafti
  Introduction: Meat product are susceptible to spoilage during cold shortage due to microbial activities and fat oxidation. In this study, the application of sodium ascorbate, sodium acetate and sodium citrate as antioxidant and antimicrobial agents in packaged minced ve More

  Introduction: Meat product are susceptible to spoilage during cold shortage due to microbial activities and fat oxidation. In this study, the application of sodium ascorbate, sodium acetate and sodium citrate as antioxidant and antimicrobial agents in packaged minced veal meat was investigated and evaluated. Materials and Methods: In order to carry out this research work, meat samples were minced and immersed in sterile solutions of sodium ascorbate, sodium citrate and sodium acetate at different concentrations for 10 minutes. The samples were packed in poly ethylene containers with stretch PVC coating and kept in 4 and -18°C  for 0, 7 and 14 days. then Microbial (Aerobic mesophilic bacteria, Coliform, E. Coli, Staphylococcus aureus, Yeast and Mold count) evaluations and chemical analysis (TBA, Myoglobin concentration) and determination of color changes were carried out on the sample. Results: The results of this study showed that during 14-day review period at -18 ° C, there were significant changes in physico-chemical and microbial characteristics, therefor TBA values, pH, myoglobin concentration, color changes among the treatments, containing sodium acetate 1%, sodium citrate 0.5%, sodium ascorbate 0.5%), it was at lowest level while, in the control sample were at the highest level during storage. The use of these compounds at -18 ° C has also a significant effect on inhibiting the growth of microorganisms. Conclusion: The Addition of sodium acetate (1%), sodium citrate (0.5%) and sodium ascorbate (0.5%) are recommended in order to increase the shelf life of minced veal meat. Manuscript profile
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  2 - Investigation of changes in the qualitative, oxidative and microbial indices of minced and non-minced beef during the freezing storage
  F. Taiar A. Gharekhani A. Tukmechi
  10.30495/jfh.2022.1948818.1337
  One of the best ways to preserve meat is to freeze it, which can keep the meat in a natural state without significant spoilage. In this regard, this study aimed to investigate the effect of storage time (1, 7, 14, 21 and 28 days) in freezing (temperature -18 ° C) on More

  One of the best ways to preserve meat is to freeze it, which can keep the meat in a natural state without significant spoilage. In this regard, this study aimed to investigate the effect of storage time (1, 7, 14, 21 and 28 days) in freezing (temperature -18 ° C) on chemical properties (humidity, ash, fat and protein), oxidation indices (peroxide, Conjugated diene and thiobarbituric acid), number of psychrophilic bacteria and structure of minced and non-minced beef fatty acids. The results showed that with increasing storage time, the amount of humidity and protein decreased, but the peroxide index, conjugated diene and thiobarbituric acid increased and there was no significant change in the amount of fat and ash in the samples. However, oxidation indexes of peroxide, conjugated diene and thiobarbituric acid in minced beef were not higher than minced meat. The maximum amount of peroxide (1.2 meqO2/kg) was related to the minced meat sample during 28 days of storage at freezing temperature. Based on gas chromatographic findings, there is no difference between minced meat and minced meat in terms of short chain fatty acids C10 to C20, and the amount of n-3 and n-6 fatty acids in minced meat is higher than minced meat. The results of bacterial count showed that the number of psychrophilic bacteria in meat samples did not increase during storage of meat at freezing temperature. Manuscript profile
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  3 - The antimicrobial effect of Zataria multiflora Boiss. essential oil against E. coli O157: H7 in minced beef meat during refrigerated storage
  نگین Noori نوردهر Rokni افشین Basti, A علی Misaghi فهیمه Tooryan
  The antimicrobial effect of of different concentrations of Zataria multiflora Boiss. essential oil  at supplementation levels of  (0, 0.005, 0.015, 0. 03%), on E. Coli O157:H7 was examined in minced beef meat. All of the above concentrations showed acceptable More

  The antimicrobial effect of of different concentrations of Zataria multiflora Boiss. essential oil  at supplementation levels of  (0, 0.005, 0.015, 0. 03%), on E. Coli O157:H7 was examined in minced beef meat. All of the above concentrations showed acceptable organoleptic properties in minced beef. Eo at 0.03% possessed a strong antibacterial activity against E.Coli O157:H7  in minced beef. The correlation coefficient of different concentrations of zataria multiflora Boiss. essential oil with logarithm of the numbers of E. Coli O157:H7 was –0.701, –0.599 at 4 and 10°C respectively. It was found that effect of different concentrations of essential oil on growth rate of E. coli O157:H7 was statistically significant (pE. Coli O157:H7 during storage at 4°C, but not at 10°C. According to the results of present study, storage at a proper refrigerated storage (4°C) is suggested.  Manuscript profile
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  4 - Antimicrobial activity of grass kelp macroalgae (Ulva intestinalis) hydro-alcoholic extract on cultured Beluga (Huso huso) minced fish during refrigerated storage
  Mitra Daneshvar Ghorbani سید پژمان حسینی شکرابی Seyed Ebrahim Hosseini
  This study was carried out to investigate the possibility of using Ulva intestinalis macroalgae extract as a natural antibacterial agent in Beluga minced meat. For this purpose, the minimum of inhibitory concentration (MIC) of the hydroalcoholic extract of the algae was More

  This study was carried out to investigate the possibility of using Ulva intestinalis macroalgae extract as a natural antibacterial agent in Beluga minced meat. For this purpose, the minimum of inhibitory concentration (MIC) of the hydroalcoholic extract of the algae was determined in vitro by micro-well dilution method against Listeria monocytogenes pathogen. Then, the concentrations of controls (without any additive), BHT (as a synthetic antioxidant), MIC, 2 fold of the MIC (2MIC) and 3 fold of the MIC (3MIC) concentrations, were mixed with minced meat and refrigerated. Microbial properties of the samples including psychrophilic bacteria count, mesophilic bacteria count, Pseudomonas count and Enterobacteriaceae count were measured at 0, 4, 8, and 12 days. According to the results, the MIC was 12.5 mg/mL. The result of this study showed that the samples with the algae extract had less microbial load in comparison with control and BHT groups (p <0.01). Also, 3MIC showed the most antibacterial effect among other algae extract treatments by the lowest amount of mesophilic bacteria (6.27 Log cfu/g), cold (09.08 Log cfu/g) Pseudomonas (6.6 Log cfu/g) and Enterobacteriaceae (6.21 Log cfu/g) population size at the end of storage period. The results indicated that grass kelp macroalgae is a suitable species for use as a natural preservative, and the minced fish with three fold of the MIC concentration had less bacterial spoilage during the storage period in a refrigerator. Manuscript profile