H. H. Alzobaay, A., J. Al_ Attar, E., K. Hasan, S. (2023). EFFECT OF LONG STORAGE OF SINAPIS ALBA SEEDS AQUEOUS EXTRACT IN VIABILITY AGAINST SPOILED BACTERIA IN REFRIGERATED GROUND BEEF. Alustath, 21(2), 343-353. doi: 10.32649/ajas.2024.141616.1056
A. H. H. Alzobaay; E. J. Al_ Attar; S. K. Hasan. "EFFECT OF LONG STORAGE OF SINAPIS ALBA SEEDS AQUEOUS EXTRACT IN VIABILITY AGAINST SPOILED BACTERIA IN REFRIGERATED GROUND BEEF". Alustath, 21, 2, 2023, 343-353. doi: 10.32649/ajas.2024.141616.1056
H. H. Alzobaay, A., J. Al_ Attar, E., K. Hasan, S. (2023). 'EFFECT OF LONG STORAGE OF SINAPIS ALBA SEEDS AQUEOUS EXTRACT IN VIABILITY AGAINST SPOILED BACTERIA IN REFRIGERATED GROUND BEEF', Alustath, 21(2), pp. 343-353. doi: 10.32649/ajas.2024.141616.1056
H. H. Alzobaay, A., J. Al_ Attar, E., K. Hasan, S. EFFECT OF LONG STORAGE OF SINAPIS ALBA SEEDS AQUEOUS EXTRACT IN VIABILITY AGAINST SPOILED BACTERIA IN REFRIGERATED GROUND BEEF. Alustath, 2023; 21(2): 343-353. doi: 10.32649/ajas.2024.141616.1056

EFFECT OF LONG STORAGE OF SINAPIS ALBA SEEDS AQUEOUS EXTRACT IN VIABILITY AGAINST SPOILED BACTERIA IN REFRIGERATED GROUND BEEF

ANBAR JOURNAL OF AGRICULTURAL SCIENCES
Article 8, Volume 21, Issue 2, November and December 2023, Pages 343-353    PDF (657.63 K)
Document Type: Research Paper
DOI: 10.32649/ajas.2024.141616.1056
Authors
A. H. H. Alzobaay* ; E. J. Al_ Attar* ; S. K. Hasan*
Food Science Department, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq
Abstract
White mustard seeds (Sinapis alba) have been extracted by hydroextraction since 2004 and stored in the refrigerator for 14 years until 2018. The antibacterial effect of the aqueous extract was tested by the well diffusion test against Gram-positive bacteria such as Bacillus cereus, Staphylococcus aureus and Micrococcus spp. The inhibition zones against Gram-negative bacteria such as Escherichia coli, Salmonella typhimurium, and Pseudomonas fluorescens were 23, 25 and 21 mm and 16, 20 and 15 mm, respectively. Ground beef was treated with 0, 5, 10 and 15 ml/100 g mustard extracts (ME0, ME5, ME10 and ME15) and refrigerated for two weeks. Bacteriological and sensory analyses were performed on frozen meat slices.  The ME15 study showed the best reductions in total viable bacteria (TVC), coliforms, S. aureus, and psychrophiles. Compared to other treatment studies, the ME10 study was a super treatment that improved sensory attributes such as color, smell, and appearance within 14 days of refrigeration. The control experiment (ME0) was removed from the refrigerator after the seventh day of the experiment due to a high microbial load and poor color and odor.
Keywords
White mustard seeds; Aqueous extract; Antibacterial; Ground beef; Shelf-life
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