Adnan Shakor Ahmed Al-Perkhdri, Sami Ibrahim Abdullah, Ahmed Sami Shaker
{"title":"添加不同肉桂油浓度对不同贮藏期本地鹅肝肉化学、物理和微生物特性的影响","authors":"Adnan Shakor Ahmed Al-Perkhdri, Sami Ibrahim Abdullah, Ahmed Sami Shaker","doi":"10.21931/rb/css/2023.08.01.76","DOIUrl":null,"url":null,"abstract":"Cinnamon oil is a plant extract used to exert antimicrobial actions\nagainst essential pathogens. 96 samples of goose liver were used and divided for\nfour treatments (control, T1=0.025, T2=0.050, T3=0.075) for three different storage times (1, 15, 20 days). After the storage periods, finished samples were analyzed, including chemical traits (carbohydrate, protein, ash, and moisture) and\nphysical traits (pH, water holding capacity, loss during cooking, and loss during\nthrowing). Also, a microbial trait was measured (cold bacteria and total bacteria).\nSignificant differences were found just in (pH, loss during throwing, cold bacteria, and total bacteria (0.000, 0.046, 0.000, and 0.000), respectively, in the three\ndifferent storage periods. There were statistically significant differences between\nthe different levels of cinnamon oil and the storage periods, which affected the\nmicrobial number. Further studies are needed to test other goose meat parts with\ndifferent cinnamon levels.\nKeywords: Liver, meat, storage, chemical, physical, microbiological","PeriodicalId":443152,"journal":{"name":"Sumer 1","volume":"84 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of adding different cinnamon oil concentrations on the\\nchemical, physical, and microbial properties of local goose liver meat\\nduring different storage periods\",\"authors\":\"Adnan Shakor Ahmed Al-Perkhdri, Sami Ibrahim Abdullah, Ahmed Sami Shaker\",\"doi\":\"10.21931/rb/css/2023.08.01.76\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Cinnamon oil is a plant extract used to exert antimicrobial actions\\nagainst essential pathogens. 96 samples of goose liver were used and divided for\\nfour treatments (control, T1=0.025, T2=0.050, T3=0.075) for three different storage times (1, 15, 20 days). After the storage periods, finished samples were analyzed, including chemical traits (carbohydrate, protein, ash, and moisture) and\\nphysical traits (pH, water holding capacity, loss during cooking, and loss during\\nthrowing). Also, a microbial trait was measured (cold bacteria and total bacteria).\\nSignificant differences were found just in (pH, loss during throwing, cold bacteria, and total bacteria (0.000, 0.046, 0.000, and 0.000), respectively, in the three\\ndifferent storage periods. There were statistically significant differences between\\nthe different levels of cinnamon oil and the storage periods, which affected the\\nmicrobial number. Further studies are needed to test other goose meat parts with\\ndifferent cinnamon levels.\\nKeywords: Liver, meat, storage, chemical, physical, microbiological\",\"PeriodicalId\":443152,\"journal\":{\"name\":\"Sumer 1\",\"volume\":\"84 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sumer 1\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21931/rb/css/2023.08.01.76\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sumer 1","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21931/rb/css/2023.08.01.76","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of adding different cinnamon oil concentrations on the
chemical, physical, and microbial properties of local goose liver meat
during different storage periods
Cinnamon oil is a plant extract used to exert antimicrobial actions
against essential pathogens. 96 samples of goose liver were used and divided for
four treatments (control, T1=0.025, T2=0.050, T3=0.075) for three different storage times (1, 15, 20 days). After the storage periods, finished samples were analyzed, including chemical traits (carbohydrate, protein, ash, and moisture) and
physical traits (pH, water holding capacity, loss during cooking, and loss during
throwing). Also, a microbial trait was measured (cold bacteria and total bacteria).
Significant differences were found just in (pH, loss during throwing, cold bacteria, and total bacteria (0.000, 0.046, 0.000, and 0.000), respectively, in the three
different storage periods. There were statistically significant differences between
the different levels of cinnamon oil and the storage periods, which affected the
microbial number. Further studies are needed to test other goose meat parts with
different cinnamon levels.
Keywords: Liver, meat, storage, chemical, physical, microbiological