000			02886cab a2200349Ia 45 0
999			_c62131 _d62131
001			u193795
003			SIRSI
008			110727s2006 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART AJFST V3 No2 1
100	1		_aAl-Rubeii, Amera M. S. _921247
240	1	0	_aAlexandria journal of food science and technology, 2006 v.3 (2) _h[electronic resource].
245	1	0	_aEffects of sodium lactate, potassium sorbate and cetylpyridinium chloride on physicochemical properties and microbial count of cold ground beef meat _h[electronic resource].
246	1	5	_aتأثير لاكتات الصوديوم وسوربات البوتاسيوم وكلوريد الستيلبايريدينيوم على الصفات الفيزيوكيميائية والحسية والعد الميكروبى للحم البقرى المفروم المبرد.
300			_aP. 1-11.
504			_aIncludes references.
520			_aThe 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			_aSummary in Arabic.
650		0	_aSodium lactate. _921248
650		0	_aCetylpyridinium chloride. _921249
650		0	_aPhysicochemical properties. _921132
650		0	_aBeef _xSensory evaluation. _921250
650		0	_aBeef _xQuality. _921251
650		0	_aBeef _xMicrobiology. _921252
650		0	_aMincemeat. _949
650		3	_aPotassium sorbate. _921253
650		3	_aGround beef. _921254
773	0		_tAlexandria Journal of Food Science and technology. _g2006.v.3(2) _x1687-3920 _7nnas
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2006/AJFST/306/2/1.pdf _zFull Text Article
942			_cAR _2lcc