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Prof. Fahim Shaltout :: Theses :

Title Impact of some essential oils on the quality aspect and shelf life of meat
Type MSc
Supervisors Hanan Ali Zean El-Abdeen Nasr Koura ; supervised by Fahim Aziz El-din Mouhamed Shaltout,
Year 2018
Abstract This study showed the effects of essential oils on improving minced meat quality and extending the shelf life of minced meat, the object of this study was examined effects of thyme (T.vulgaris) at concentrations (1% , 1.5% , 2%) and cinnamon (C.zeylanicum) at concentrations (0.5% , 1% , 1.5% ) on chemical measurment (pH , TBA and TVBN ) , microbial growth (aerobic plate count ,enterobacteriaceae count and coliforms count) and sensory properties (taste , odor , tenderness and over all acceptability) of minced meat when storage at 2°C during 12 days of storage period.1-Effect of defferent concentrations of thyme ( thymus vulgaris) and cinnamon(cinnamomum zeylanicum) oils on pH characters of minced beef during cold storage at 2°C,the obtained results showed that pH values control samples were 5.65, 5.95, 6.10 , 6.33 & 6.65, at 0, 3rd , 6th , 9th & 12th day of storage period, respectively. Samples treated by thyme oil the pH values at concentration 1% (T1) were 5.65, 5.82, 5.94, 6.01 &6.35; concentration 1.5% (T2) pH values were 5.65, 5.76, 5.81, 5.88 &6.22 and concentration 2% (T3) pH values were 5.65, 5.66, 5.71, 5.78& 6.03, at 0, 3rd day,6th day,9th day&12th day of storage period, respectively. The obtained results showed that samples containing thyme essential oil were decreasing in pH values than control samples during different periods of storage. Also, by increasing concentration of thyme to 2% pH values showed the highest effect in decreasing pH values than lower concentration (1%), it may be due antimicrobial effect of thyme oil . By using cinnamon (C. zeylanicum) oil the pH values at concentration 0.5% (T4) were 5.65, 5.80, 5.86, 5.94 & 6.42; at concentration 1% (T5) values were 5.65, 5.76, 5.79, 5.85 & 6.26 and at concentration 1.5% (T6) pH values were 5.65, 5.72, 5.74 ,5.80 & 6.09, at 0, 3rd day, 6th day, 9th day&12th day of storage period, respectively. The obtained results recorded that cinnamon essential oil with different concentrations lowered the pH values than control samples during storage period, respectively. With increasing concentration of cinnamon (C.zeylanicum) (1.5%) was more lowering in pH values than lower cinnamon concentration (0.5%). from obtained results treatment minced meat with thyme or cinnamon revealed decreasing in pH values than un treated samples (control samples).2-Thiobarbituric acid reactive substances (TBARs) values of minced meat with thyme (T.vulgaris) and cinnamon formulated (C. zeylanicum) essential oils during cold storage at 2°C, the obtained results showed that at control samples (TBA) values were 0.40 , 0.68 , 0.92 , 1.19 & 1.45 at 0 day, 3rd day, 6th day, 9th day&12th day of storage period, respectively. By using thyme oil at concentration 1% (T1) the TBA reactive substance values were 0.40, 0.58, 0.85, 0.98 & 1.17; using concentration 1.5% (T2) TBA values were 0.40, 0.53, 0.78, 0.91 & 0.99 and using concentration 2% (T3) TBA values were 0.39, 0.49, 0.60, 0.72 & 0.83, at 0 day, 3th day, 6th day,9th day & 12th day, respectively. The present study revealed that treated samples with thyme oil at different concentrations showed lowering in TBARs values than control samples and increasing of thyme essential oil concentration caused decreasing the TBARs values than lower thyme concentration used. By using cinnamon oil at concentration 0.5% (T4) TBARs values were 0.40, 0.62, 0.76, 0.82 & 0.96; using concentration 1% (T5) TBARs values were 0.40, 0.53, 0.71, 0.82 & 0.92 and using concentration 1.5% (T6) TBARs values were 0.40, 0.50, 0.60, 0.77 & 0.88. at 0 day,3rd day,6th day,9th day and 12th day of storage period, respectively. All treated samples by cinnamon oil showed lowering in TBARs values than control sample, also increasing concentration of cinnamon essential oil (1.5%) showed decreasing in the TBARs values than lower concentration (0.5%).3-Total Volatile Basic Nitrogen TVBN values of minced meat formulated with Thyme (T. vulgaris) and cinnamon (C.zeylanicum) essential oil during cold storage at 2°C, the obtained results showed that at control sample TVBN values were 12.46, 16.1, 17.45, 20.51 & 24.60, at 0 day, 3rd day, 6th day, 9th day&12th day of storage period, respectively. At samples treated with thyme oil at concentration 1% (T1) TVBN values were 12.36, 13.63, 15.49, 19.56 & 21.66.; at concentration 1.5% (T2) TVBN values were 12.35, 13.52, 14.41, 18.59&20.70 and at concentration 2%(T3) TVBN values were 12.25, 12.43, 12.56, 13.63 & 15.76, at 0 day, 3rd day, 6th day, 9th day&12th day of storage period, respectively. from the obtained result which appeared that the treatment samples with thyme oil at different concentrations caused decreasing in (TVBN) values than results showed by control samples during storage period especially at 9th and 12th day of storage, also by increasing concentration of thyme (2%) was more effective in decreasing TVBN values than lower concentration of thyme (1%). By using cinnamon oil at concentration 0.5% (T4) TVBN values were 12.38, 14.01, 16.24, 20.22 &21.79.; at concentration 1% (T5) TVBN values were 12.35, 13.99, 15.26, 18.36 &20.14 and at concentration 1.5%(T6) TVBN values were 12.28, 12.46, 13.67, 14.72 &17.79, at 0 day, 3rd day, 6th day, 9th day&12th day of storage period, respectively. from the obtained result which appeared that the treatment samples with cinnamon oil at different concentrations caused decreasing in TVBN values than control samples especially at 9th and 12th day of storage, also by increase concentration of cinnamon (1.5%) was more effective in decreasing TVBN values than lower concentration of cinnamon (0.5%) which was used.4-Effect of different concentrations of thyme (T.vulgaris) and cinnamon (C.zeylanicum) essentials on aerobic plate count APC on minced meat during cold storage at 2°C ,the obtained results showed that the APC values of control minced meat samples were 5.19x103, 6.11x104, 4.15x106, 2.25x107 &2.33x108, at 0 day, 3rd day, 6th day, 9th day&12th day of storage period, respectively as APCwas at permicible limit at 6th day. By using thyme oil at concentration 1% (T1) APC values were 5.19x103, 5.63x104, 6.25x106, 1.15x107 & 5.16x108.; at concentration 1.5% (T2) APC values were 5.18x103, 4.53x104, 5.11x105, 4.22x106 & 3.13x107.and at concentration 2% (T3) APC were 5.17x103, 3.73x103, 3.15x105, 5.89x105&2.15x106, at 0 day, 3rd day, 6th day, 9th day&12th day of storage period, respectively. from the obtained results, samples treated by different concentrations of thyme showed decreasing count of aerobic plate microorganism when compaired to control samples, also high concentration of thyme (2%) was more effective in decreasing this count than lower concentration(1%) . By using cinnamon oil at concentration 0.5%(T4) APC values were 5.19x103, 8.53x104, 6.12x106, 5.15x107 & 5.14x108.; at concentration 1%(T5) APC values were 5.19x103, 7.93x104, 6.10x105, 5.15x106 &4.32x107 and at concentration 1.5%(T6) APC values were 5.18x103, 5.12x104, 4.14x105,6.15x105&2.32x106, at 0 day, 3rd day, 6th day, 9thday&12thday of storage period, respectively. from the obtained results, samples treated with different concentrations of cinnamon caused decreasing count of aerobic plate microorganism when compaired to control samples, also high concentration of cinnamon (1.5%) was more effective in decreasing this count than lower concentration of cinnamon oil (0.5%).5-Effect of different concentrations of thyme (T.vulgaris) and cinnamon(C.zeylanicum) essential on enterobacteriaceae count EBC on minced meat during cold storage at 2°C , from obtained results showed that at control samples the enterobactereacea count EBC was 9.32x103,7.24x104, 8.15x105, 4.25x106 &3.25x108, at 0 day, 3rd day, 6th day, 9thday&12thday of storage period, respectively as results were at permicible limit at 9th day. By using thyme oil at concentration 1% (T1) EBC was 9.32x103, 7.04x104, 7.12x105, 6.45x105 &6.25x106.; at concentration 1.5% (T2) EBC was 9.32x103, 7.03x104, 4.11x105, 9.25x104 &4.25x105 and at concentration 2% (T3) EBC was 9.32x103, 6.81x104, 8.65x104, 8.25x105&1.55x105, at 0 day, 3rd day, 6th day, 9thday&12thday of storage period, respectively. from the obtained results, samples treated by different concentrations of thyme oil showed decreasing count of enterobactereacea when compaired to control samples, also high concentration of thyme (2%) was more effective in decreasing this count than lower concentration(1%). By using cinnamon oil at concentration 0.5% (T4) (EBC) was 9.32x103, 7.24x104, 7.24x105, 5.27x105 &8.95x106 .; at concentration 1% (T5) EBC was 9.32X103, 7.01X104, 7.15X105, 2.25X105 &3.25X106 .; at concentration 1.5%(T6) EBC was 9.32x103, 6.92x104, 8.95x104, 9.25x104 &4.35x105. At 0 day, 3rd day, 6th day, 9thday&12thday of storage period, respectively. from the obtained results, samples treated by different concentrations of cinnamon oil caused decreasing count of enterobacteriaceae when compared to control samples, also high concentration of cinnamon was more decreasing of EBC than lower concentration of cinnamon (0.5%).6-Effect of different concentrations of thyme (T.vulgaris) and cinnamon(C.zeylanicum) essential on coliforms count of minced meat during cold storage at 2°C , the obtained results showed that at control samples coliform count was 6.45x101, 7.23x102, 8.45x102, 5.53x103 & 6.45x104, at 0 day, 3rd day, 6th day, 9thday&12thday of storage period, respectively as results were at permicible limit at 6th day and exceed than that at 9th and 12th day of storage. By using thyme oil at concentration1%(T1) coli form count was 6.45x101, 7.21x102, 8.40x102, 2.13x103 &6.15x104.; at concentration 1.5% (T2) coliform count was 6.45x101, 5.13x102, 6.35x102, 8.03x102 &5.45x103 and coliform count at concentration 2%(T3) was 6.25x101, 3.23x102, 5.15x102, 6.53x102 &9.45x102, at 0 day, 3rd day, 6th day, 9thday&12thday of storage period, respectively. from the obtained results, samples treated by different concentrations of thyme oil showed decreasing count of coliform when compaired to control samples, also high concentration of thyme oil (2%) was more effective in decreasing this count than lower concentration (1%) . By using cinnamon oil at concentration 0.5% (T4) coliform count was 6.45x101, 7.13x102, 8.25x102, 2.23x103 &6.25x104.; at concentration 1% (T5) coliform count was 6.45x101, 5.45x102, 6.55x102, 7.44x102 &6.05x103 and at concentration 1.5% (T6) coliform count was 6.45x101, 4.12x102, 5.45x102, 6.63x102 &9.55x102 , at 0 day, 3rd day, 6th day, 9thday&12thday of storage period, respectively. from the obtained results, samples treated by different concentrations of cinnamon oil caused decreasing count of coliform when compaired to control sample, also high concentration of cinnamon (1.5%) was more effective in decreasing this count than lower concentration(0.5%).7-Effect of different concentrations of thyme (T.vulgaris) and cinnamon (C.zeylanicum) essential oils on sensory properties in minced meat during cold storage at 2°C,results obtained that sensory properties of different treated minced beef samples during cold storage (2ºC) were enhanced by using thyme and cinnamon oils compared to the untreated (control) samples at 0 day,3rd day,6th day,9th day and 12th day of the storage period, respectively as control samples appeared spoilage at 9th day of storage. Generally, samples containing 2% thyme oil and 1.5% cinnamon oil, demonstrated the highest enhancement of sensory attributes,while the samples treated with 1% of thyme and 0.5%cinnamon oils demonstrated lower enhancement.
Keywords
University Thesis (M.S.) - Banha university. faculty of veterinary medicine. department of food control.
Country Egypt
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Title Molecular diagnosis of salmonellae In frozen meat and some meat products
Type PhD
Supervisors Mohamed Mahmoud Mohamed Abdel Hai ; supervised by Fahim Aziz El-Din Shaltout, Essam Ismail Mohamed EL Toukhy.
Year 2019
Abstract A total of one hundred and twenty random samples of frozen meat and meat products include (30 luncheon beef , 30 fresh sausage ,30 frozen minced meat samples and 30 frozen meat samples ) were collected from different supermarkets at Kalyobia Governorate .The samples were transferred directly to the laboratory under strict hygienic conditions and were examined bacteriologically for detection , isolation and identification of Salmonellae.Salmonellae failed to be detected in luncheon beef samples but the percentage of Salmonellae in fresh sausage was 10 % and the isolated serovars were S.typhi ( 3.3 % ) , S. typhimurium (3.3%) and S. enteritidis (3.3%).In frozen packed minced meat , the percentage of Salmonellae was 6.7% and the isolated serovars were S.typhi (3.3%) and S.typhimurium (3.3%) .In frozen meat , the percentage of Salmonellae was 13.3% and the isolated serovars were S.Papuana (6.7%), S.paratyphiA(3.3%) and S.Vircho (3.3%).In this work the specificity of the oligonucleotide primers was carried out by testing of all Salmonella strains with PCR using the primer pairs targeting the invA gene (specific for all members of Salmonella species). All the 6 Salmonella isolates detected by bacteriological examination were tested by PCR using the same primer pair after selective enrichment media on XLD agar and all Salmonella serovars were positive for amplification of 284 bp fragments of invA gene as shown in (photo, 6).
Keywords
University Banha university. / Faculty of veterinary medicine. -Department of food control.
Country Egypt
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