The Effects Of Using Rosemary to Improve Qualtiy Properties and Sensing of the Shelf-Life of Minced Cold Poultry Meat

(Amira Mohammed Saleh al-Rubaie and Sonbol Jassim Hamoudi, Huda Qasim al-Hamdani)

---

Abstract

The objective of present study was to investigate the effect of using rosemary powder to improve some of the meat quality characteristics, sensing and limited storage time of minced cold poultry meat .Roesmary powder was added at 0.05,0.10 and 0.15% to minced poultry meat, these treatments were stored individually for 2, 4 and 6 days at 4ºC ± 1. After making several chemical, physical, sensing and microbial tests, The following results were obtained: 1. The process of adding rosemary powder to minced poultry meat led to significant increase in moisture content, pH and water holding capacity (WHC), and decrease in cooking loss percentage. 2. The process of adding rosemary powder to minced poultry meat led to significant decrease (P<0.05) in thiobarbituric acid (TBA),peroxide value (PV) and free fatty acids (FFA)Total volatile Basic nitrogen (TVB-N), compare to the control 3. The results showed a significant sensory evaluation improvement (P<0.05) in the organoleptic characteristics of minced poultry meat (flavour,juiciness,tenderness, overall palatability). 4- The process of added rosemary powder to minced poultry meat led to reduced (P<0.05) total plate count and psychrophilic count during refrigerated storage periods. It can be concluded that added rosemary powder had positive significant influence on quality characteristics ,sensing and microbial safety of minced poultry meat when stored under refrigeration at 4C° up to 6 days. Keywords: Roesmary, Minced Cold Poultry Meat and Qualtiy Characteristics and Sensing.
PDF

References