The effectiveness of adding apple cider vinegar and garlic to chicken meat kebabs as an antimicrobial and its role in improving its sensory and physiochemical properties | ||
| Kirkuk University Journal For Agricultural Sciences | ||
| Article 10, Volume 14, Issue 1, March 2023, Pages 117-130 PDF (957.52 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.58928/ku23.14110 | ||
| Authors | ||
| Yasmeen I. Al-Hadidy* 1; Saad D. Oleiwi2; Anwer A. Khalaf2; Hind M. Saleh2 | ||
| 1Food Science Department, College of Agriculture, Tikrit University | ||
| 2Department of Food Science , College of Agriculture, Tikrit University, Tikrit, Iraq | ||
| Abstract | ||
| Making apple cider vinegar with garlic puree added to it and studying the effect of its antimicrobial, organoleptic and physiochemical properties on chicken thigh meat prepared for making kebabs under refrigeration. The chicken thigh meat was immersed in apple cider vinegar and garlic at concentrations of (50, 70, 100)%, while the control sample was immersed in distilled water. The meat samples were placed in polyethylene bags and kept in refrigeration at 5°C for 11 days. Some organoleptic tests such as color, flavour, taste, general acceptability and microbial tests were performed and included The total number of bacteria, coliform bacteria, proteolytic bacteria, and the physiochemical tests of moisture, pH, and total volatile nitrogen، during the storage period, the effectiveness of vinegar with garlic puree against some bacterial species was tested by diffusion method, Pseudomonas florescence , Salmonella typhimurium, Escherichia coli , Staphylococcus aureus. The results showed a decrease in microbial numbers after the seventh day of cryopreservation, compared to the number after the first day, for all bacterial species examined and for all concentrations used. It was observed that their numbers increased after the eleventh day of preservation, indicating spoilage and microbial spoilage of the kebabs. An improvement in the sensory characteristics and for all concentrations was observed with the vinegar used compared with the control model. and a decrease in the humidity and pH levels was noted, as well as an increase in the percentage of total volatile nitrogen on the eleventh day, indicating the start of proteolysis and the deterioration of the kebab product during that period. The results showed a variable effect on the inhibition ability according to the concentration used and the type of bacteria tested, which increased with the increase in the concentration used, and the highest inhibition diameter was 29 mm towards Staph bacteria. aureus at 50% concentration. The lowest inhibition diameter was 10 mm against E.coli and Pseudo. florescence at concentration 30 %. | ||
| Keywords | ||
| Apple cider vinegar with garlic puree; Chichen kebab; TVN; Antibacterial effectiveness; Sensory qualities | ||
| References | ||
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