Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
7
1
2016
01
01
IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE
1
9
EN
Ragia
O. Y.
Mohamed
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt
10.21608/jfds.2016.42767
The present study aimed to utilize inulin (IN) or whey protein concentrate (WPC) as a functional food additive that affects the maintaining of good health and fat replacement for improving texture of Kariesh cheese and compensating the fatness.
Kariesh cheese was made from skim milk by adding IN or WPC at the level of 1 or 3% in addition to their mixture (1:1) which was added in another treatments at the level of 3% (i.e. 1.5% IN + 1.5% WPC).
The effect of addition IN or/and WPC on physicochemical, yield, microbiological, microstructure, organoleptic and rheological properties were evaluated in the resultant Kariesh cheese.
Results indicated that addition of WPC to Kariesh cheese led to increase acidity, total solid, total protein and this increases were proportional to the concentration of added WPC. The addition of 1and 3% inulin increased yield % and moisture content of Kariesh cheeses compared with control. Protein and ash contents were not influenced significantly as compared to control during storage at 4ºC as a result of inulin addition. The Kariesh cheese samples of 3% IN or 1.5% WPC + 1.5% IN had a good microstructure when compared to control samples. Hardness, cohesiveness, springiness, gumminess and chewiness values of resultant Kariesh cheese were decreased by adding inulin or WPC compared with the control. Coliform bacteria were not detected in any sample. Moreover, Kariesh cheese with 3% inulin showed best organoleptic attributes followed that of their mixture compared with the control.
The results led to concluded that, the use of 3% IN or 1.5% IN+ 1.5% WPC led to improve the properties of Kariesh cheese.
whey protein concentrate,Microstructure,inulin,Texture profile
https://jfds.journals.ekb.eg/article_42767.html
https://jfds.journals.ekb.eg/article_42767_ca7faa00be9c04f8628f03e5739f1ece.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
7
1
2016
01
01
MICROBIOLOGICAL QUALITY AND SAFETY OF COMMERCIAL MARKET YOGURT IN GIZA, EGYPT
11
17
EN
M.
M.
Motawee
National Organization for Drug Control and Research, Giza, Egypt
Department of Nutritional Evaluation and Food Sciences,
Neveen
M.
Saleh
National Organization for Drug Control and Research, Giza, Egypt
Department of Microbiology
10.21608/jfds.2016.42769
Yogurt is the most popular dairy product in Egypt. The popularity of yogurt can be attributed to its sensory characteristics and nutritional value. The microbiological characteristics of yogurt also contribute greatly to the quality and shelf life of the final product. One hundred yogurt samples were collected from local market stores and were examined for their culture viability of lactic acid bacteria (<em>Lactobacillus</em> spp. and <em>Streptococcus</em> spp.),<em> Bacillus</em> spp., psychrophilic bacteria (<em>Pseudomonas</em> spp.), pathogenic bacteria (<em>Salmonella </em>spp.<em>, Staphylococcus</em> spp. and<em> Escherichia coli</em>) and some common fungi (<em>Aspergillus </em>spp. and <em>Penicillium</em> spp.) before and after chilled conditions for 10 days at 7ºC ±1. Yogurt culture population maintained a high population (7-9 log CFU/ml) after chilled storage condition with increasing the probability to prevent foodborne illness in consumers. Here, the psychrophilic bacteria ranged from 5-6 log CFU/ml, whereas the other tested groups ranged from 2-4 log CFU/ml. Storage condition period decreased the number of pathogenic bacteria which showed statistically significant level as comparing after and before storage. Our research demonstrates the importance of implementation of HACCP technique as a quality control practices to ensure the highest yogurt quality in Giza, Egypt. In addition, we report bacterial identification using MALDI-TOF MS as simple, effective, time and cost-effective technique which can be used in a different application instead of the conventional method that were cumbersome and cost-consuming.
Yogurt,lactic acid bacteria,Pathogenic bacteria,MALDI-TOF MS
https://jfds.journals.ekb.eg/article_42769.html
https://jfds.journals.ekb.eg/article_42769_7e190ffa6b458f64f327dd881283164b.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
7
1
2016
01
01
POLYPHENOLS EXTRACTED FROM GRAPE SEEDS AND ITS EFFECTS AS ANTIOXIDANT AND ANTIMICROBIAL ON BEEF SAUSAGE
19
25
EN
A.
R. M.
El-Zainy
Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt.
A.
E.
Morsy
Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt.
Amal
G.
Sedki
Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt.
amalgamil@mans.edu.eg
Noha
M.
Mosa
Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt.
10.21608/jfds.2016.42788
This study was carried out to investigate the effect of polyphenols extracted from grape seeds (GPE) on chemical composition, lipid oxidation and microbial growth in raw beef sausage which was made with (0.01%) or without nitrite during frozen storage at -18°C for 3 months. GPE was added by 0.02 and 0.04% to beef sausage during making sausage. Results indicated that GPE is better in terms of lower TBARS value and total bacterial count (TBC) in sausage . In addition, GPE had synergistic antioxidant and antimicrobial effect to nitrite. Therefore, it is suggested that grape seeds, as a natural agro-waste, could be used to prepare polyphenols extract to extend the shelf-life of sausage, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.
Antimicrobial,antioxidant,grape seed polyphenols,nitrite,sausage
https://jfds.journals.ekb.eg/article_42788.html
https://jfds.journals.ekb.eg/article_42788_b24d83c9e5b7af92e43f4f24158352a1.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
7
1
2016
01
01
THE POSSIBILITY FOR USING FISH BONE POWDER TO SUPPLEMENT SOME KINDS OF BISCUITS
27
32
EN
Naglaa
M.
Shanshan
Home Economics Department, Faculty of Specific Education , Damietta University, Egypt.
10.21608/jfds.2016.42791
The present study aimed to examine the possibility for using fish bone powder to supplement some kinds of biscuits. For achieved this purpose, have been added fish bone powder was added at the rates of 3, 6 and 9% replacement respectively to wheat flour (72%) for using in to prepare three kinds of biscuits (vanilla biscuit - orange biscuit - Lemon biscuits,( and study the impact of those replacements on the chemical composition and rheological properties of wheat flour. It has also been to study the impact of those replacements on the sensory properties of the kinds of biscuits through 60 judges. Results indicated that the addition of fish bone powder to wheat flour at the rates of 3, 6 and 9% replacement has led to increase in the rates of each of the protein, ash, fat and calcium, while decrease in moisture content as compared to wheat flour (100%). Also, results rheological properties showed that the use of fish bone powder by 9% has led to a decrease in both the of water absorption, elasticity, extensibility, the proportional number and energy, also led to increase the arrival time and dough development ,as compared to the control (100% wheat flour ). The results of sensory properties has resulted in the addition of fish bone powder by 9% to biscuits ( vanilla biscuit , oranges biscuit, lemon biscuit) did not show statistically significant differences ( P ≤ 0.05) in aroma, taste as well as color and overall acceptability as compared to the control. From the above study ,it recommended for using fish bone powder by 9% in the supplement of biscuits. Also this study recommended as further studies was done to using the highest ratios above 9% of fish bone powder .
Fish Bone Powder – Supplement – Biscuits
https://jfds.journals.ekb.eg/article_42791.html
https://jfds.journals.ekb.eg/article_42791_0ec1d4d17d868ee43b12276e3810fa7a.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
7
1
2016
01
01
FORTIFICATION OF CERTAIN DAIRY PRODUCTS TO INCREASE BIOAVAILABILITY OF MINERALS AND ANTIOXIDANTS
33
37
EN
Nasra
A.
Abd El-Hak
Food Technology Research Ins., Agricultural Research Centre, Giza, Egypt
Ragia
O.
Mohamed
Food Technology Research Ins., Agricultural Research Centre, Giza, Egypt
Amany
A.
Salem
Food Technology Research Ins., Agricultural Research Centre, Giza, Egypt
10.21608/jfds.2016.42794
The present study aimed to determine in vitro iron (Fe), zinc (Zn) and calcium (Ca) bioavailability of some dairy products. This study used date syrup, pomegranate syrup and sesame paste (tahina) natural sources to fortify the yoghurt and fermented milk (Rayb). Total phenols and antioxidant activity contents of samples were analyzed. Bioavailability ofFe, Zn and Ca in the samples were determined by an in vitro method as gastrointestinal digestion. All data were analyzed statistically. The results showed that sesame paste (tahina) had the highest level of total phenols. The fermented milk had the highest level of total antioxidant activity (96.387%) by DPPH. However, yoghurt had the highest level (89.910%) by ABTS. Addition of fruit syrup or tahina to yoghurt resulted in increase in total phenols and antioxidant activity. Moreover, the results showed that, the date syrup had the highest percent of Fe bioavailability (40.863%). The maximum bioavailability of Zn was found in low fat milk and fermented milk (59.992% and 59.780%, respectively). Meanwhile, the fermented milk had the highest bioavailability of Ca (59.072%), then yoghurt (54.622%). Generally, fortification by fruit syrup or tahina resulted in an increase in Fe, Zn and Ca bioavailability. The yoghurt which fortified by 5% date syrup had the highest of Fe bioavailability of Zn (38.454% and 44.444%, respectively). While fortification by tahina (both white and red) had the highest percent of Ca bioavailability (71.913% and 73.855%, respectively).
https://jfds.journals.ekb.eg/article_42794.html
https://jfds.journals.ekb.eg/article_42794_0c36e1b6f618dbd8164be235772ba271.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
7
1
2016
01
01
EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE
39
44
EN
A.
M.
El-Karamany
Regional Center for Food and Feed, Agriculture Research Center, Giza, Egypt.
10.21608/jfds.2016.42801
Recent trends in food security are promoting an increasing search for trace compounds that can affect human health. Therefore, the objective of current study was determined some biogenic amines namely, histamine, tyramine and cadaverine in beef burger and salted sardine during storage at -20°C for two months. The obtained results revealed that, beef burger protein content was lower than that salted sardine. On the other hand, fibers, ash, fat and carbohydrates contents had approximately the same values in both products. The essential amino acids content of beef burger was higher than salted sardine especially, histidine, isoleucine, leucine, lysine and valine at zero time. Minerals content as Ca, Mg, Fe, Zn, Na, K and P of beef burger was higher than salted sardine samples at zero time.<br /> Histamine recorded the highest value comparing with tyramine and cadaverine in beef burger whereas, histamine and cadaverine were higher than tyramine content in salted sardine sample. The histamine, tyramine and cadaverine contents of both commercial beef burger and salted sardine samples were higher than the prepared beef burger and salted sardine in laboratory during the storage period at -20°. After storage period at -20°for two months the total bacterial counts increased and minor contamination occurred. Meanwhile, <em>E. Coli</em> and <em>Salmonella</em> sp. not detected (-Ve) in all beef burger and salted sardine samples.<br /> Generally, it could be clearly concluded that the optimum condition (Temperature, pH value, NaCl and Time) during storage period play a great role as limiting factors to obtain meat or fish products free or nearly free from biogenic amines.
Salted Sardine,Beef burger,biogenic amines,Optimum conditions
https://jfds.journals.ekb.eg/article_42801.html
https://jfds.journals.ekb.eg/article_42801_225db2ba5a497cad26c6c19151a95dc1.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
7
1
2016
01
01
EFFICIENCY OF PROPOLIS AND TURMERIC POWDERS AS NATURAL PRESERVATIVES IN MINCED BEEF
45
50
EN
Mervat
El-Demery
Home Economic Dept., Fac. of Specific Education, Kafrelsheikh Univ., Egypt.
E.
M.
Elsebaie
Dept. of Food Tech., Fac. of Agric, Kafrelsheikh Uni., Egypt.
Nahla
Zidan
Home Economic Dept., Fac. of Specific Education, Kafrelsheikh Univ., Egypt.
Rowiada
Essa
Dept. of Food Tech., Fac. of Agric, Kafrelsheikh Uni., Egypt.
10.21608/jfds.2016.42805
Because of the great need of using natural food additives nowadays, so, this work was conducted to utilize of propolis and turmeric powders at different levels (1.5, 2 and 2.5 %) as natural preservites during preparation of minced beef stored at refrigeration temperature (7 ± 1<sup>o</sup>C). The obtained results revealed that, propolis and turmeric had considerable effectiveness in decreasing aerobic plate count (APC) as well as some chemical indices as pH and thiobarbituric acid (TBA). Also, results indicated that the bacterial counts, pH and TBA values decrease as a function of increasing the concentration of the tested powder since the concentration of (2.5%) gives the best effectiveness. The antioxidant and antibacterial activities of the added propolis powder were higher than those of turmeric powder. In conclusion, propolis and turmeric can play an important role as antioxidant and antibacterial agents in refrigerated minced beef, but propolis powder is seems to be better one.
Propolis,Turmeric,refrigerated storage and minced beef
https://jfds.journals.ekb.eg/article_42805.html
https://jfds.journals.ekb.eg/article_42805_7d13ddf956a06269309427100111ac00.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
7
1
2016
01
01
EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.
51
57
EN
M.
A.
Mostafa
Dairy Technology Department, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza, Egypt.
10.21608/jfds.2016.42808
Five batches of Gouda-like cheese were made to study the effect of simplesse® -100 at rate 0 .18 g /L milk on the quality of the resultant Gouda–like cheese during three months of ripening. Three batches of Gouda-like cheese were made from whole fat (3.5%), reduced fat (2.5%) and low-fat cow's milk (1.5%). Similarly another two batches of reduced (2.5%) and low-fat milk (1.5%) were made with addition of fat replacer (Simplesse®–100) at a rate of 0.18 g/ litre of milk. Results indicated that cheese treatments made by adding simplesse characterized with a pronounced increase in moisture, total protein and titratable acidity. In addition, these chesses characterized with higher ripening indices (WSN/TP, PTN-SN/TP and NPN/TP) and total volatile fatty acids (TVFA) than the corresponding cheese treatments being made without simplesse® -100, when fresh and during storage period. Moreover, results revealed that decreasing fat content of cheese had an obvious effect on chemical composition and ripening indices of the resultant cheese, when fresh and during storage period
Results revealed that decreasing fat content of cheese had a remarkable effect on total viable, proteolytic and lipolytic bacterial counts in the resultant cheeses during ripening period. Addition of simplesse® -100 decreased the counts of total viable, proteolytic and lipolytic bacterial in resultant cheese compared with cheese free from simplesse ® -100 along the ripening period.
Furthermore, addition of simplesse® -100 improved the sensory properties of low fat cheese especially its body and texture(T3 and 5) to be near to control one (full-fat cheese) .Also, its more acceptable than chesses made without simplesse® -100 (T2 and T4).
Cow's milk,smiplesse® -100,Chemical composition,ripeningindices
https://jfds.journals.ekb.eg/article_42808.html
https://jfds.journals.ekb.eg/article_42808_73785a8a79d8c9f053eef617532f180b.pdf