Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis

Spirulina "Superfood" is the common name of blue-green microalgae, which have a spiral cellular structure belonging to two genera Spirulina and Arthrospira which consist of (55-70% dry weight) protein, (5-6%) lipid, carbohydrates, vitamins, minerals and pigments. According to FDA Spirulina...

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Autores principales:	Kareman S. Awadalla, Ali M. Ahmed, Mohamed M. Abdel-Daim, Nagwa T. Elshraway, Mariam A. Abdel-Wahab
Formato:	article
Lenguaje:	EN
Publicado:	Egyptian Society for Animal Management 2020
Materias:	enterobacteriaceae species food processing meatball spirulina platensis staphylococcus aureus Zoology QL1-991 Veterinary medicine SF600-1100 Animal biochemistry QP501-801
Acceso en línea:	https://dx.doi.org/10.21608/javs.2020.85554 https://doaj.org/article/86652917a9b34d60b9e4aa6db0270c9d
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spelling	oai:doaj.org-article:86652917a9b34d60b9e4aa6db0270c9d2021-12-02T11:43:52ZEvaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensishttps://dx.doi.org/10.21608/javs.2020.855541687-40722090-3308https://doaj.org/article/86652917a9b34d60b9e4aa6db0270c9d2020-04-01T00:00:00Zhttps://javs.journals.ekb.eg/article_85554.htmlhttps://doaj.org/toc/1687-4072https://doaj.org/toc/2090-3308Spirulina "Superfood" is the common name of blue-green microalgae, which have a spiral cellular structure belonging to two genera Spirulina and Arthrospira which consist of (55-70% dry weight) protein, (5-6%) lipid, carbohydrates, vitamins, minerals and pigments. According to FDA Spirulina is approved and safe to be employed as a food additive. Ten kg of fresh minced meat was purchased from different retail markets within Ismailia province, mixed thoroughly with common salt and divided into seven portions; control, 0.5%, 1%, 1.5%, 2%, 3% and 5% concentrations of added Spirulina platensis powder. About 500g from control and treated samples were formed into small meatballs, refrigerated at 4oC and examined for sensory and bacteriological evaluation at (zero, 2, 3, 4, 6, 8 and 9 days) of storage. The results of this study showed that the addition of Spirulina platensis had an adverse effect on the colour of both raw and cooked meatball samples, but gave an acceptable smell. Consistency of raw meatball samples was acceptable at different concentrations of Spirulina platensis, while it was mildly affected in cooked meatball samples especially at 5% concentration. The Taste of cooked meatball samples was not affected by the addition of different concentrations of Spirulina platensis. The obtained results revealed that the addition Spirulina platensis has the ability to reduce the growth of total aerobic bacteria, Enterobacteriaceae spp. and Staphylococcus aureus. Kareman S. AwadallaAli M. AhmedMohamed M. Abdel-DaimNagwa T. ElshrawayMariam A. Abdel-WahabEgyptian Society for Animal Managementarticleenterobacteriaceae speciesfood processingmeatballspirulina platensisstaphylococcus aureusZoologyQL1-991Veterinary medicineSF600-1100Animal biochemistryQP501-801ENJournal of Applied Veterinary Sciences, Vol 5, Iss 2, Pp 13-24 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	enterobacteriaceae species food processing meatball spirulina platensis staphylococcus aureus Zoology QL1-991 Veterinary medicine SF600-1100 Animal biochemistry QP501-801
spellingShingle	enterobacteriaceae species food processing meatball spirulina platensis staphylococcus aureus Zoology QL1-991 Veterinary medicine SF600-1100 Animal biochemistry QP501-801 Kareman S. Awadalla Ali M. Ahmed Mohamed M. Abdel-Daim Nagwa T. Elshraway Mariam A. Abdel-Wahab Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis
description	Spirulina "Superfood" is the common name of blue-green microalgae, which have a spiral cellular structure belonging to two genera Spirulina and Arthrospira which consist of (55-70% dry weight) protein, (5-6%) lipid, carbohydrates, vitamins, minerals and pigments. According to FDA Spirulina is approved and safe to be employed as a food additive. Ten kg of fresh minced meat was purchased from different retail markets within Ismailia province, mixed thoroughly with common salt and divided into seven portions; control, 0.5%, 1%, 1.5%, 2%, 3% and 5% concentrations of added Spirulina platensis powder. About 500g from control and treated samples were formed into small meatballs, refrigerated at 4oC and examined for sensory and bacteriological evaluation at (zero, 2, 3, 4, 6, 8 and 9 days) of storage. The results of this study showed that the addition of Spirulina platensis had an adverse effect on the colour of both raw and cooked meatball samples, but gave an acceptable smell. Consistency of raw meatball samples was acceptable at different concentrations of Spirulina platensis, while it was mildly affected in cooked meatball samples especially at 5% concentration. The Taste of cooked meatball samples was not affected by the addition of different concentrations of Spirulina platensis. The obtained results revealed that the addition Spirulina platensis has the ability to reduce the growth of total aerobic bacteria, Enterobacteriaceae spp. and Staphylococcus aureus.
format	article
author	Kareman S. Awadalla Ali M. Ahmed Mohamed M. Abdel-Daim Nagwa T. Elshraway Mariam A. Abdel-Wahab
author_facet	Kareman S. Awadalla Ali M. Ahmed Mohamed M. Abdel-Daim Nagwa T. Elshraway Mariam A. Abdel-Wahab
author_sort	Kareman S. Awadalla
title	Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis
title_short	Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis
title_full	Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis
title_fullStr	Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis
title_full_unstemmed	Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis
title_sort	evaluation of sensory and bacteriological quality of meatball supplemented by spirulina platensis
publisher	Egyptian Society for Animal Management
publishDate	2020
url	https://dx.doi.org/10.21608/javs.2020.85554 https://doaj.org/article/86652917a9b34d60b9e4aa6db0270c9d
work_keys_str_mv	AT karemansawadalla evaluationofsensoryandbacteriologicalqualityofmeatballsupplementedbyspirulinaplatensis AT alimahmed evaluationofsensoryandbacteriologicalqualityofmeatballsupplementedbyspirulinaplatensis AT mohamedmabdeldaim evaluationofsensoryandbacteriologicalqualityofmeatballsupplementedbyspirulinaplatensis AT nagwatelshraway evaluationofsensoryandbacteriologicalqualityofmeatballsupplementedbyspirulinaplatensis AT mariamaabdelwahab evaluationofsensoryandbacteriologicalqualityofmeatballsupplementedbyspirulinaplatensis
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Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis

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