Effect of Addition Peptides Prepared from Shrimp by Product Purified Using Gel Filtration in Beef Patties during Cooling Storage | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 10, Volume 29, Issue 1, June 2016, Pages 57-69 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2016.116160 | ||
| Authors | ||
| Alia Z. H. AL-Hilfi; Aum-elbashar H.J. Almosawi | ||
| Abstract | ||
| Preparation two hydrolysates protein from shrimp by products using enzymes are Alcalase and Pepsin,itʼs separation by ultrafiltration and purification by gel filtration , showed four peaks of peptides hydrolysate enzyme Alcalase and three peaks for peptides hydrolysate enzyme Pepsin and tested the antioxidation activity, the peptides first and the second peak for hydrolysate enzyme alcalase and Pepsin showed highest antioxidant activity compared with other peaks, also tested the inhibitory effect against bacteria the peptides second peak of the enzyme Pepsin hydrolysate effect in the bacteria Escherichia coli compared to another peaks ,then addition peptides two peaks to beef patties by two concentration 50 and 100mg.100g meat -1, beef patties storage at 1 ±4c for 10 dayes treated with peptides two peakes enzyme The results showed there is adecrease in peroxide values for beef patties treated treated with peptides of the enzyme Alcalase was more cleared compared to the peptides of first peak for the same enzyme and peptides two peakes enzyme Pepsin also got a decrease in the total number of bacteria and total coliform bacteria and psychrotrophic bacteria When the treatment second peptides peak of the enzyme Pepsin concentration of 50 and 100 mg . 100 g meat -1. | ||
| Keywords | ||
| peptides; Purification; Gel filtration; storage beef patties | ||
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