EXTENDING THE SHELF LIFE OF LOW SALT WHITE SOFT CHEESE BY MODIFIED ATMOSPHERE PACKAGING AND ULTRAVIOLET USAGE.
M.
Hassan
Dairy Science Dept., Faculty of Agriculture, Cairo Univ.
author
M.
El Assar
Dairy Science Dept., Faculty of Agriculture, Cairo Univ.
author
M.
Ali
Microbiology Dept., Faculty of Agriculture
author
M.
Genena
Dairy Science Dept., Faculty of Agriculture, Cairo Univ.
author
text
article
2007
eng
Low salt white soft cheese was manufactured by ultrafilteration – yeast suspension was added to the resultant retentate to get a rate of contamination equal to 500 cell/gm. Cheese was packed in polyethylene bags and air was substituted by gas nitrogen in some of these bags, and in some other the polyethelyne bags, were exposed to ultraviolet lamp after substitution of air for 30 seconds. Cheese samples were divided into two groups where one of these group was stored at room temperature and the other, at refrigeration temp. During storage cheese samples were periodically analysed for yeast count and organoleptically assessed. The obtained results revealed that the modification of the atmosphere packaging by nitrogen gas led to slowing or delaying in yeast growth on cheese surface as the yeast count obviously decreased when compared with untreated samples. Also by delaying the detection of the off - or yeasty flavour in treated cheese. No positive effect could be detected due to the ultraviolet treatment. In general one could conclude that modified atmosphere packaging by nitrogen gas didn't prevent microbiological spoilage but it led to a relative delaying to it.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
32
v.
3
no.
2007
2035
2041
https://jfds.journals.ekb.eg/article_200233_1ca1205da21eb3ea4dc85199f80968e3.pdf
dx.doi.org/10.21608/jfds.2007.200233
CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF TALLAGA CHEESE FLAVOURED WITH ERUCA SATIVA PLANT JUICE EXTRACT AND OIL
W.
El-Kholy
Dairy Science and Technology Depart. National Res. Center, Dokki, Cairo, Egypt
author
text
article
2007
eng
Tallaga cheese was made from different concentrations of Eruca sativa oil & Juice extract (Gargir) 0.1, 0.2, 0.3, 0.4, 0.5%, respectively, and 1, 2, 3, 4, 5% and without as control.
Organoleptic pannele test revealed that Tallaga cheese made with 0.3% Gargir oil and 3% Gargir Juice extract gave the highest score and have been chosen for appreciation and follow up. The resultant cheese samples were stored in a refrigerator at 7°C + 1 for 30 days and analysed fresh and during storage chemically, microbiologically and organoleptically. Also, the antibacterial activity of Eruca sativa (Oil & Juice) against some pathogenic bacteria was investigated in artificially contaminated Tallaga cheese during storage as well as in nutrient agar medium.
The pH values and moisture content of control and flavoured cheese were decreased along the time of storage period. Contrarly, fat content, salt, total nitrogen, soluble nitrogen and the ratios of TN/SN were increased.
Total bacteria count was lower in cheese made by Gargir oil than control and cheese with Juice extract.
Gargir oil or Juice extract in cheese may positively affected the growth of lactic acid bacteria, since the counts in all cheese slightly increased to reach their maximum levels after 15 days, then gradually decreased along the rest time of storage period.
Coliform group was not detected after 21 d of storage in cheese with Gargir oil or juice extract.
Mould and yeast were not detected in the flavoured cheese during 30 days, but appeared at low levels after 15 d in control.
Concerning the pathogenic bacteria in artificially contaminated Tallaga cheese, flavouring with Eruca sativa oil or Juice resulted in a reduction of about one log cycle of B. cereus, L. monocytogenes, E. coli 0157 : H7, S. aureus and two log cycles for Sal typhimrium and Pseud aeruginosa, respectively.
Therefore, it could be recommended the use of Eruca sativa (0.3% Gargir oil or 3% Gargir Juice extract) to produce flavoured Tallaga cheese to serve adual purpose as natural flavoring ingredient and also as antimicrobial factor against some pathogenic bacteria.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
32
v.
3
no.
2007
2043
2058
https://jfds.journals.ekb.eg/article_200234_40da74d6275942500d3b3ffa5751f2ac.pdf
dx.doi.org/10.21608/jfds.2007.200234
CANNED BABY FOODS
M.
Abou Raya
Food Technology Dept., Fac. of Agric., Mansoura Univ. Egypt .
author
M.
Tabekha
Food Technology Dept., Fac. of Agric., Mansoura Univ. Egypt .
author
Dina
Howedy
Food Technology Dept., Fac. of Agric., Mansoura Univ. Egypt .
author
text
article
2007
eng
This investigation summarize the trials to produce canned baby foods from our local vegetables and fruit ( carrot , pumpkin , sweet potato and orange ) suitable for infants from 6 – 12 months beside mother feeding .
Twelve's blends from the above vegetables and fruit were mixed with levels ( 100 , 50 , 25 % ) beside two types of biscuits ( LUX and TIGER ) and ascorbic acid .
The chemical composition of each blends were estimated to show the effect of each content on health during infant growth and its effect on preventing some infant disease .
The obtained data indicated that , the blends from 1 – 6 which contains a high value of pumpkin had the highest percentage of protein , vit A , vit C , phosphor , iron and zinc and also covered the daily requirement of these elements , but it had a deficiency that the protein content was a plant protein .The addition of LUX biscuits and ascorbic acid for blends 7,8,9 improve the quality and quantity of protein due to skim milk in biscuits and also increase the vit C content ( 80.968 ,86.248 , 77.963) mg respectively than in control blend . Also the addition of TIGER biscuits (which supported with vitamins and minerals and consist of soy beans ) and orange juice to blends 10,11,12 increase the value contents of protein and vitamins comparison with control blend . The most of these blends was very useful to prevent some nutrient diseases like caloric deficiency , diarrhea , night blindness ,scurvy , anemia , dwarfism .
The storage of blends in refrigerator during ( 3,6 months ) make a little effect on the total microbial count but there were safety to eat , all blends were free from coliform activity . The addition of biscuits and orange juice improve the organoleptic evaluation .This study was a guide line to establish a new infant food .
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
32
v.
3
no.
2007
2061
2070
https://jfds.journals.ekb.eg/article_200237_1e127344ca3125f844d38de8fa7cb96b.pdf
dx.doi.org/10.21608/jfds.2007.200237
EVALUATION OF FISH CAKES PROCESSED FROM BISSARIA FISH (Atherina hepsetia)
S.
El- Sherif
Fish Processing and Technology Lab., National Institute of Oceanography and Fisheries. ( NIOF), Cairo, Egypt.
author
text
article
2007
eng
This work was carried out to study the utilizing of bissaria fish (Atherina hepsetia), which may be relatively small size, but its price is low and have a high edible part (70%) in processing of fish cakes. Substitution levels (10, 15 and 20%) of plant flours, Fababean (Vicia faba), chickpea (Cicer arietinum) and potatoes (Solanum tuberosum) were suggested to reduce the production coast and to improve the quality attributes of the products. Fish cakes were analyzed for their chemical, physical, microbiological and sensory properties. The obtained results indicated that the moisture content of substituted cakes was ranged from 51.75 to 55.12% as compared with control sample (49.15%).The range of TVB-N, TMA-N and TBA values(on wet wt. basis) of fried substituted cakes were (11.7 to 19.6, 0.28 to .82 mg/100 gm samples and 0.08 to 0.15 mg Malonaldhyde/kg sample ; respectively, compared with those of control (22.2, 0.96 mg/100 gm and 0.18 mg Malonaldhyde/kg sample). Regarding, physical properties, the cooking loss decreased and cooking yield increased by increasing plant flour levels, the cooking loss was higher in control sample(26.82%) than other fish cake products (11.35 to 20.15%). The lowest cooking yield was found in the control sample (73.18%) comparing with substituted cakes with plant flour which ranged 77.85-88.65%. Concerning the microbial aspects, the TBC was ranged from 3.04 to 3.49 log cfu /g sample in fish cake contained filling materials, while in control sample was 2.90 log cfu/g sample and the similar trends were observed in the (SFB), yeast and mould counts. Sensory evaluation results indicated that the incorporation of filling materials at 10% and 15% levels improved color, odor, taste, tenderness and overall acceptability scores for substituted cakes compared with control sample. In addition, bissaria fish cakes substituted with 15% of plant flours were more acceptability compared with the control and other prepared fishcake samples and took the following order: chickpea-cake followed potatoes-cake and fababean-cake. In amino acids analysis, bissaria fish cakes substituted with 15% of fababean, chickpea and potatoes flours were chosen the best treatment organolepticaly and determination amino acids for them was carried. The chickpea- cake samples showed better protein quality followed by fababean-cake and latterly potatoes- cake samples as indicated by higher values of IAAs, IAAI, BV%, PER and PS/100g % with lowering the GDR values. It could be recommended that bissaria fish can be utilized for production of fish cakes in a large scale with the addition of fababean, chickpea and potatoes flours (15%) to improve their quality attributes and to decrease the production coast of the final product.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
32
v.
3
no.
2007
2071
2083
https://jfds.journals.ekb.eg/article_200238_bc1a02d195b69ce4d42f7c52d3c69e00.pdf
dx.doi.org/10.21608/jfds.2007.200238
UTILIZATION OF SOME MILK BY-PRODUCTS AND CHICKPEA FOR PREPARING WEANING FOODS
Afaf
Ali
Regional Center for Food and Feed, Agric. Res.Center, Giza, Egypt.
author
Akiela
Saleh
Regional Center for Food and Feed, Agric. Res.Center, Giza, Egypt.
author
A.
Abeid
Regional Center for Food and Feed, Agric. Res.Center, Giza, Egypt.
author
text
article
2007
eng
Sweet cheese whey and permeate as milk by-products were used to prepare weaning food. Grinding chickpea was added as a fortified material. Effect of use ABT culture with obtained formulas also was studied. Examined formulas were tested for their chemical composition, mineral contents, amino acids and some vitamins contents, and microbiological properties. Total calories and protein content of prepared formulas were calculated as percentage of daily requirement (G.D.T.) for infant 9 months old.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
32
v.
3
no.
2007
2085
2093
https://jfds.journals.ekb.eg/article_200239_8705e28957a04d5415c7ba39b02d9d95.pdf
dx.doi.org/10.21608/jfds.2007.200239