Effects of sodium lactate, potassium sorbate and cetylpyridinium chloride on physicochemical properties and microbial count of cold ground beef meat (Record no. 62131)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02886cab a2200349Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u193795 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110727s2006 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AJFST V3 No2 1 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Al-Rubeii, Amera M. S. |
| 9 (RLIN) | 21247 |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Alexandria journal of food science and technology, 2006 v.3 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Effects of sodium lactate, potassium sorbate and cetylpyridinium chloride on physicochemical properties and microbial count of cold ground beef meat |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تأثير لاكتات الصوديوم وسوربات البوتاسيوم وكلوريد الستيلبايريدينيوم على الصفات الفيزيوكيميائية والحسية والعد الميكروبى للحم البقرى المفروم المبرد. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | P. 1-11. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The objective of the present study ,vas to investigate the effects of: 3% sodium lactate (SL), 0.2% potassium sorbate (KS) and 0.5% cetylpyridinium chloride (CPC) on the physicochemical properties ,microbial count and sensory evaluation of ground beef, stored at 4°C for 0,3,6 and 9 days. All treatments showed significant increase in dry matter content (protein, fat and ash) (P<0.05) and decrease in moisture content with elongation storage time. The SL, KS and CPC significantly increased the pH and water holding capacity (WHC) during all the storage periods. Total volatile nitrogen (TVN), thiobarbituric acid value (TBA), peroxide value (PV) and free fatty acids (FF A) were lower (P<0.05) in SL, KS and CPC treated samples, as compared with the control sample at any refrigerated storage period. The SL, KS and CPC caused significant (P<0.05) decrease in drip loss and cooking loss. Results indicated significant sensory evaluation improvement (P<0.05) in the organoleptic characteristics of ground beef (flavour, juiciness, tenderness, colour and overall palatability). The SL, KS and CPC significantly reduced (P<0.05) the total plate count and psychrophilic count during refrigerated storage periods. It can be concluded that SL, KS and CPC had positive significant influence on quality characteristics, sensing and microbial safety of ground beef when stored under refrigeration at 4Co up to 9 days. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Sodium lactate. |
| 9 (RLIN) | 21248 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cetylpyridinium chloride. |
| 9 (RLIN) | 21249 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Physicochemical properties. |
| 9 (RLIN) | 21132 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Beef |
| General subdivision | Sensory evaluation. |
| 9 (RLIN) | 21250 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Beef |
| General subdivision | Quality. |
| 9 (RLIN) | 21251 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Beef |
| General subdivision | Microbiology. |
| 9 (RLIN) | 21252 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Mincemeat. |
| 9 (RLIN) | 49 |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Potassium sorbate. |
| 9 (RLIN) | 21253 |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Ground beef. |
| 9 (RLIN) | 21254 |
| 773 0# - HOST ITEM ENTRY | |
| Title | Alexandria Journal of Food Science and technology. |
| Related parts | 2006.v.3(2) |
| International Standard Serial Number | 1687-3920 |
| Control subfield | nnas |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2006/AJFST/306/2/1.pdf">http://nile.enal.sci.eg/EALE/2006/AJFST/306/2/1.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.