This study aimed to evaluate the effect of a combination of nitrite with lactate and/or sorbate o... more This study aimed to evaluate the effect of a combination of nitrite with lactate and/or sorbate on the physical, chemical antioxidant, and sensory properties of beef mortadella during storage. Five treatments (Tr1, Tr2, Tr3, Tr4, and Tr5) of beef mortadella were prepared and stored at 4°C. Tr1 and Tr2 with 120ppm and 60ppm of nitrite (NaNO2) respectively, were controls. Tr3 was prepared with the addition of Na-nitrite and Na-lactate, Tr4 with Na-nitrite and K-sorbate, and Tr5 with a combination of all of them. Samples were tested for chemical composition, pH, hunter color, thiobarbituric acid values (TBA), residual nitrite concentration, and sensory characteristics during storage. Additionally, the residual nitrite content of 12 different meat products was estimated. Nitrite had a slight effect on the chemical composition. At the end of storage, TBA values did not exceed 2mg/Kg malondialdehyde in all treatments. However, Tr2 and Tr5 had lower TBA values. The highest pH value recorde...
This study was conducted in the laboratories of the Department of Food Science/College of Agricul... more This study was conducted in the laboratories of the Department of Food Science/College of Agriculture, University of Tikrit for the period 2016/10/1 to 2017/10/1. Results of chemical composition of processed pickles. They included(E:Sour cucumber pickle, F: Carrot pickle with spices herps (slow method),G:Cucumber pickles(rapid method),H: Carrot pickles(rapid method), I: Cucumber pickle with spices(slow method herps), J:Soure carrot pickle) showed significant increase to values of moisture ,dry matter ,protein ,fat, ash, carbohydrate, acidity and pH to the pickles J,F.I.G,E,F,H and H respectively, which they were 95.380%, 6.795% ,2.150%, 0.805%, 3.415%,1.910% ,3.130% and 3.99 respectively .Results of physical properties indicated that pickles samples of E,H were significantly higher than the other treatments at hardness and TSS which they were 15.00 mm and 13.00%, respectively .At storage, results revealed a decrease in values of acidity and hardness and increases at pH .The concentr...
This study aimed to evaluate the chemical, physical, and microbiological properties of beef and c... more This study aimed to evaluate the chemical, physical, and microbiological properties of beef and chicken mortadella (BM and CM, respectively) to determine the effect of flaxseed and oregano oils on mortadella samples as compared to the control. Twelve mortadella samples (6 rolls and 6 slices) were analyzed each forming six treatments: T1 (BM control), T2 (CM control), T3 (CM fortified with flaxseed oil), T4 (CM fortified with oregano oil), T5 (BM fortified with flaxseed oil) and T6 (BM fortified with oregano oil). Results obtained during six months of storage were significantly different except for those of the fatty acid profile. Results of chemical analysis showed a moisture content was around 65%, fat content ranged from 11.19-13.90% in BM and 9.77-10.43% in CM, protein content was around 14%, cholesterol content ranged from 21.5-52 mg/100 g in BM, and 16-55 mg/100g in CM, ash content was around 3%, collagen content was around 1.68%, salt content was around 2%, and the negative [H...
In Jordan, crossing local sheep with the exotic breed has an acceptable sound by farmers but need... more In Jordan, crossing local sheep with the exotic breed has an acceptable sound by farmers but needs scientific proof for planned-ahead crossing and introgression. This work aimed to find the best mating strategy on economic carcass and non-carcass traits of produced lambs under an intensive production system in Jordan. The mating strategy among Awassi and Chios for two years was designed to obtain different pure- and cross-bred lambs. They were pure Awassi, pure Chios, and reciprocal crosses of Awassi-Chios and Chios-Awassi lambs for two years. The studied factors included sex of lamb, breed, lamb birth type, age at slaughtering, and their two-way interactions. The lamb sex significantly affected (P < 0.001) most carcass and non-carcass traits of economic importance. Similarly, the effect of age was notable (P < 0.05) on all carcass and non-carcass traits. The breeds were significantly different (P < 0.05) for the hot carcass, tail, and internal organs weights. Therefore, th...
Samples of chicken were prepared using four treatments: (1) manual deboning of whole chickens; (2... more Samples of chicken were prepared using four treatments: (1) manual deboning of whole chickens; (2) manual deboning of skinned chickens; (3) mechanical deboning of whole chickens; (4) mechanical deboning of skinned chickens. The meat was packaged in polyethylene bags, frozen and stored at -18 °C. Treatments 2 and 4 resulted in the lowest fat content. Some minerals, e.g. Fe, Na, Al, K, and Mg did not vary among the four products, while others, e.g. Ca, Zn and Mn were significantly higher in Treatments 3 and 4 compared with Treatments 1 and 2. Cholesterol content was directly proportional to fat content; Treatment 3 gave the highest cholesterol content, while the lowest cholesterol level resulted from Treatment 2. Thiobarbituric acid (TBA) determinations to evaluate oxidative rancidity of fat in the samples showed that Treatments 1 and 3 gave significantly higher values than Treatments 2 and 4.
121 FIVE BURGER FORMULATIONS (BEEF, CHICKEN, MIXED BEEF AND CHICKEN (50:50), BEEF WITH OLIVE OIL ... more 121 FIVE BURGER FORMULATIONS (BEEF, CHICKEN, MIXED BEEF AND CHICKEN (50:50), BEEF WITH OLIVE OIL AND CHICKEN WITH OLIVE OIL) WERE PREPARED. THE OBJECT WAS TO STUDY THE EFFECTS ON TBARS, FATTY ACIDS, CHOLESTEROL, AND 7-KETOCHOLESTEROL OF REPLACING BEEF OR CHICKEN FAT WITH OLIVE OIL, OR MIXING CHICKEN MEAT WITH BEEF. TBARS (THIOBARBITURIC ACID REACTIVE SUBSTANCES VALUES) OF RAW SAMPLES INCREASED AFTER ONE MONTH OF STORAGE AND THEN DECLINED. GRILLING THE BURGERS HAD DIFFERENT ASPECTS ON TBARS VALUES, THERE WAS AN INCREASE IN BOTH CHICKEN FORMULATIONS, AND A DECREASE IN THE BEEF SAMPLES. HOWEVER THERE WAS NO CLEAR EFFECT OF GRILLING ON MIXED SAMPLES. MIXING CHICKEN WITH BEEF OR REPL ACING FAT WITH OLIVE OIL INCREASED THEIR UNSATURATED/SATURATED RATIO. MUFA AND PUFA DECREASED GRADUALLY DURING STORAGE, BUT THEY INCREASED AFTER GRILLING. BY ADDING OLIVE OIL TO THE BEEF AND CHICKEN BURGERS, THE CHOLESTEROL CONTENT DECREASED, FURTHERMORE CHOLESTEROL OXIDATION WAS NOT INFLUENCED BY STORAGE OR...
Nine different frankfurter formulations were prepared, involving garlic, coriander and paprika, u... more Nine different frankfurter formulations were prepared, involving garlic, coriander and paprika, used either singly or in combination. These included two controls, one with no added spices and the other with black and white pepper only, which were also present in all the experimental formulations. After cooking, the frankfurters were stored at 4oC for up to 48 days and tested at intervals to determine their microbial content as evaluated by Aerobic Plate Count (APC). Effects of storage on colour, flavour, juiciness and overall acceptability were also determined. Results indicated that during storage, APC remained virtually static for the first 13-20 days before increasing by at least 6.0 log10 units by the 48th day. Not only did the added spices have no discernible effect on microbial growth in the sausages, but their contribution to the initial microbial load resulted in a shorter product shelf-life, when judged on microbiological basis. Upon examination at the 21st day by the senso...
Eight locally-produced dairy products were used in the study: yoghurt, labneh, Nabulsi cheese, dr... more Eight locally-produced dairy products were used in the study: yoghurt, labneh, Nabulsi cheese, dried and liquid jameed, acidic whey, cream and cow’s milk. For each product, the in vitro acid-buffering capacity (BC) was determined, using a 5% (dry matter) aqueous suspension titrated with 0.1N HCl until the pH reach 1.5 and then back-titrated to pH of 10.0 by addition of 0.1N NaOH. BC values were calculated by dividing the titratable acidity of each sample by the change in pH units. The resultant BC values were highest for whey, liquid jameed, yoghurt and cream (2.45 – 4.86), intermediate for milk, labneh, dried jameed and the commercial antacid (1.50 – 2.25) and lowest for Nabulsi cheese (0.57). These values showed a varying degree of correlation with the content of protein, ash, Na, K and P, and alkalinity of the ash (R = 0.99, 0.67, 0.72, 0.60, 0.59 and 0.42 respectively), while the weakest correlation was with aspartic acid content (R = 0.20). In general, the BC values obtained ap...
Data were on 333 and 187 birth and weaning, lambs born in the University of Jordan Agriculture Re... more Data were on 333 and 187 birth and weaning, lambs born in the University of Jordan Agriculture Research Station at Dear-Alla, Jordan, respectively. The objective was to compare body weight and dimensions at birth and weaning among Awassi and Chios breeds and their crosses. Measurements taken were birth and weaning weights, heart girth, body length, wither, front leg, hip, and rear leg heights, shoulder and hip widths, tail length, width and circumference. Singles were significantly (P< 0.001) weigh more than twins at birth (4.6 vs. 3.8 kg), weaning (19.4 vs. 17.4 kg) and (P<0.05) daily gain more (201 vs. 184 g). The effects of sex and dam breed on birth weight were also significant (P<0.01). Birth type had significant (P<0.001) influence on all body dimensions at birth including heart girth, body length, wither, front leg, hip, and rear leg heights, shoulder and hip widths with singles having higher values than that for twins. Dam breed significantly affected heart girth...
A trial involving a comparison of nine separate frankfurter formulations is described. The formul... more A trial involving a comparison of nine separate frankfurter formulations is described. The formulations included different combinations of garlic, coriander and paprika. The resultant frankfurters were stored at 4o C for up to 55 days and tested at intervals for pH and Thiobarbituric Acid (TBA) values. At the end of the storage period, a proximate analysis was also carried out. In comparison with other preparations containing white and black pepper as basic ingredients, addition of garlic resulted in significantly lower TBA values, which were indicative of an inhibitory effect on lipid oxidation. The other spices tested had low to intermediate anti-oxidant effects under these conditions. The effects were independent of pH value, which was comparable for all treatments, and showed no particular trend during storage of the frankfurters. Varying changes were observed in TBA values as the storage period progressed.
Canned luncheon meat made from beef and poultry was prepared with either a low (about 9%) or high... more Canned luncheon meat made from beef and poultry was prepared with either a low (about 9%) or high (about 16%) fat content and subjected to heating at 105, 115 or 121oC, which were designed to give an F value of about 3.4. After heat processing and storage of cans at 30oC for 14 days, no viable microbes were recovered from any of treatment products. Proximate chemical composition showed that low-fat group had a significantly higher (p < 0.05) moisture content and a lower protein content than the corresponding high-fat products, while pH values ranged from 6.59 to 6.61 and were not significantly different for the treatments. There was no clear distinction between low- and high-fat products with regard to oxidative rancidity, little effect of either fat content or treatment temperature on protein denaturation. Low-fat formulation, heated at 105oC, was the best in relation to sensory characteristics, microbiologically safe and shelf-stable.
This study aimed to evaluate the effect of a combination of nitrite with lactate and/or sorbate o... more This study aimed to evaluate the effect of a combination of nitrite with lactate and/or sorbate on the physical, chemical antioxidant, and sensory properties of beef mortadella during storage. Five treatments (Tr1, Tr2, Tr3, Tr4, and Tr5) of beef mortadella were prepared and stored at 4°C. Tr1 and Tr2 with 120ppm and 60ppm of nitrite (NaNO2) respectively, were controls. Tr3 was prepared with the addition of Na-nitrite and Na-lactate, Tr4 with Na-nitrite and K-sorbate, and Tr5 with a combination of all of them. Samples were tested for chemical composition, pH, hunter color, thiobarbituric acid values (TBA), residual nitrite concentration, and sensory characteristics during storage. Additionally, the residual nitrite content of 12 different meat products was estimated. Nitrite had a slight effect on the chemical composition. At the end of storage, TBA values did not exceed 2mg/Kg malondialdehyde in all treatments. However, Tr2 and Tr5 had lower TBA values. The highest pH value recorde...
This study was conducted in the laboratories of the Department of Food Science/College of Agricul... more This study was conducted in the laboratories of the Department of Food Science/College of Agriculture, University of Tikrit for the period 2016/10/1 to 2017/10/1. Results of chemical composition of processed pickles. They included(E:Sour cucumber pickle, F: Carrot pickle with spices herps (slow method),G:Cucumber pickles(rapid method),H: Carrot pickles(rapid method), I: Cucumber pickle with spices(slow method herps), J:Soure carrot pickle) showed significant increase to values of moisture ,dry matter ,protein ,fat, ash, carbohydrate, acidity and pH to the pickles J,F.I.G,E,F,H and H respectively, which they were 95.380%, 6.795% ,2.150%, 0.805%, 3.415%,1.910% ,3.130% and 3.99 respectively .Results of physical properties indicated that pickles samples of E,H were significantly higher than the other treatments at hardness and TSS which they were 15.00 mm and 13.00%, respectively .At storage, results revealed a decrease in values of acidity and hardness and increases at pH .The concentr...
This study aimed to evaluate the chemical, physical, and microbiological properties of beef and c... more This study aimed to evaluate the chemical, physical, and microbiological properties of beef and chicken mortadella (BM and CM, respectively) to determine the effect of flaxseed and oregano oils on mortadella samples as compared to the control. Twelve mortadella samples (6 rolls and 6 slices) were analyzed each forming six treatments: T1 (BM control), T2 (CM control), T3 (CM fortified with flaxseed oil), T4 (CM fortified with oregano oil), T5 (BM fortified with flaxseed oil) and T6 (BM fortified with oregano oil). Results obtained during six months of storage were significantly different except for those of the fatty acid profile. Results of chemical analysis showed a moisture content was around 65%, fat content ranged from 11.19-13.90% in BM and 9.77-10.43% in CM, protein content was around 14%, cholesterol content ranged from 21.5-52 mg/100 g in BM, and 16-55 mg/100g in CM, ash content was around 3%, collagen content was around 1.68%, salt content was around 2%, and the negative [H...
In Jordan, crossing local sheep with the exotic breed has an acceptable sound by farmers but need... more In Jordan, crossing local sheep with the exotic breed has an acceptable sound by farmers but needs scientific proof for planned-ahead crossing and introgression. This work aimed to find the best mating strategy on economic carcass and non-carcass traits of produced lambs under an intensive production system in Jordan. The mating strategy among Awassi and Chios for two years was designed to obtain different pure- and cross-bred lambs. They were pure Awassi, pure Chios, and reciprocal crosses of Awassi-Chios and Chios-Awassi lambs for two years. The studied factors included sex of lamb, breed, lamb birth type, age at slaughtering, and their two-way interactions. The lamb sex significantly affected (P < 0.001) most carcass and non-carcass traits of economic importance. Similarly, the effect of age was notable (P < 0.05) on all carcass and non-carcass traits. The breeds were significantly different (P < 0.05) for the hot carcass, tail, and internal organs weights. Therefore, th...
Samples of chicken were prepared using four treatments: (1) manual deboning of whole chickens; (2... more Samples of chicken were prepared using four treatments: (1) manual deboning of whole chickens; (2) manual deboning of skinned chickens; (3) mechanical deboning of whole chickens; (4) mechanical deboning of skinned chickens. The meat was packaged in polyethylene bags, frozen and stored at -18 °C. Treatments 2 and 4 resulted in the lowest fat content. Some minerals, e.g. Fe, Na, Al, K, and Mg did not vary among the four products, while others, e.g. Ca, Zn and Mn were significantly higher in Treatments 3 and 4 compared with Treatments 1 and 2. Cholesterol content was directly proportional to fat content; Treatment 3 gave the highest cholesterol content, while the lowest cholesterol level resulted from Treatment 2. Thiobarbituric acid (TBA) determinations to evaluate oxidative rancidity of fat in the samples showed that Treatments 1 and 3 gave significantly higher values than Treatments 2 and 4.
121 FIVE BURGER FORMULATIONS (BEEF, CHICKEN, MIXED BEEF AND CHICKEN (50:50), BEEF WITH OLIVE OIL ... more 121 FIVE BURGER FORMULATIONS (BEEF, CHICKEN, MIXED BEEF AND CHICKEN (50:50), BEEF WITH OLIVE OIL AND CHICKEN WITH OLIVE OIL) WERE PREPARED. THE OBJECT WAS TO STUDY THE EFFECTS ON TBARS, FATTY ACIDS, CHOLESTEROL, AND 7-KETOCHOLESTEROL OF REPLACING BEEF OR CHICKEN FAT WITH OLIVE OIL, OR MIXING CHICKEN MEAT WITH BEEF. TBARS (THIOBARBITURIC ACID REACTIVE SUBSTANCES VALUES) OF RAW SAMPLES INCREASED AFTER ONE MONTH OF STORAGE AND THEN DECLINED. GRILLING THE BURGERS HAD DIFFERENT ASPECTS ON TBARS VALUES, THERE WAS AN INCREASE IN BOTH CHICKEN FORMULATIONS, AND A DECREASE IN THE BEEF SAMPLES. HOWEVER THERE WAS NO CLEAR EFFECT OF GRILLING ON MIXED SAMPLES. MIXING CHICKEN WITH BEEF OR REPL ACING FAT WITH OLIVE OIL INCREASED THEIR UNSATURATED/SATURATED RATIO. MUFA AND PUFA DECREASED GRADUALLY DURING STORAGE, BUT THEY INCREASED AFTER GRILLING. BY ADDING OLIVE OIL TO THE BEEF AND CHICKEN BURGERS, THE CHOLESTEROL CONTENT DECREASED, FURTHERMORE CHOLESTEROL OXIDATION WAS NOT INFLUENCED BY STORAGE OR...
Nine different frankfurter formulations were prepared, involving garlic, coriander and paprika, u... more Nine different frankfurter formulations were prepared, involving garlic, coriander and paprika, used either singly or in combination. These included two controls, one with no added spices and the other with black and white pepper only, which were also present in all the experimental formulations. After cooking, the frankfurters were stored at 4oC for up to 48 days and tested at intervals to determine their microbial content as evaluated by Aerobic Plate Count (APC). Effects of storage on colour, flavour, juiciness and overall acceptability were also determined. Results indicated that during storage, APC remained virtually static for the first 13-20 days before increasing by at least 6.0 log10 units by the 48th day. Not only did the added spices have no discernible effect on microbial growth in the sausages, but their contribution to the initial microbial load resulted in a shorter product shelf-life, when judged on microbiological basis. Upon examination at the 21st day by the senso...
Eight locally-produced dairy products were used in the study: yoghurt, labneh, Nabulsi cheese, dr... more Eight locally-produced dairy products were used in the study: yoghurt, labneh, Nabulsi cheese, dried and liquid jameed, acidic whey, cream and cow’s milk. For each product, the in vitro acid-buffering capacity (BC) was determined, using a 5% (dry matter) aqueous suspension titrated with 0.1N HCl until the pH reach 1.5 and then back-titrated to pH of 10.0 by addition of 0.1N NaOH. BC values were calculated by dividing the titratable acidity of each sample by the change in pH units. The resultant BC values were highest for whey, liquid jameed, yoghurt and cream (2.45 – 4.86), intermediate for milk, labneh, dried jameed and the commercial antacid (1.50 – 2.25) and lowest for Nabulsi cheese (0.57). These values showed a varying degree of correlation with the content of protein, ash, Na, K and P, and alkalinity of the ash (R = 0.99, 0.67, 0.72, 0.60, 0.59 and 0.42 respectively), while the weakest correlation was with aspartic acid content (R = 0.20). In general, the BC values obtained ap...
Data were on 333 and 187 birth and weaning, lambs born in the University of Jordan Agriculture Re... more Data were on 333 and 187 birth and weaning, lambs born in the University of Jordan Agriculture Research Station at Dear-Alla, Jordan, respectively. The objective was to compare body weight and dimensions at birth and weaning among Awassi and Chios breeds and their crosses. Measurements taken were birth and weaning weights, heart girth, body length, wither, front leg, hip, and rear leg heights, shoulder and hip widths, tail length, width and circumference. Singles were significantly (P< 0.001) weigh more than twins at birth (4.6 vs. 3.8 kg), weaning (19.4 vs. 17.4 kg) and (P<0.05) daily gain more (201 vs. 184 g). The effects of sex and dam breed on birth weight were also significant (P<0.01). Birth type had significant (P<0.001) influence on all body dimensions at birth including heart girth, body length, wither, front leg, hip, and rear leg heights, shoulder and hip widths with singles having higher values than that for twins. Dam breed significantly affected heart girth...
A trial involving a comparison of nine separate frankfurter formulations is described. The formul... more A trial involving a comparison of nine separate frankfurter formulations is described. The formulations included different combinations of garlic, coriander and paprika. The resultant frankfurters were stored at 4o C for up to 55 days and tested at intervals for pH and Thiobarbituric Acid (TBA) values. At the end of the storage period, a proximate analysis was also carried out. In comparison with other preparations containing white and black pepper as basic ingredients, addition of garlic resulted in significantly lower TBA values, which were indicative of an inhibitory effect on lipid oxidation. The other spices tested had low to intermediate anti-oxidant effects under these conditions. The effects were independent of pH value, which was comparable for all treatments, and showed no particular trend during storage of the frankfurters. Varying changes were observed in TBA values as the storage period progressed.
Canned luncheon meat made from beef and poultry was prepared with either a low (about 9%) or high... more Canned luncheon meat made from beef and poultry was prepared with either a low (about 9%) or high (about 16%) fat content and subjected to heating at 105, 115 or 121oC, which were designed to give an F value of about 3.4. After heat processing and storage of cans at 30oC for 14 days, no viable microbes were recovered from any of treatment products. Proximate chemical composition showed that low-fat group had a significantly higher (p < 0.05) moisture content and a lower protein content than the corresponding high-fat products, while pH values ranged from 6.59 to 6.61 and were not significantly different for the treatments. There was no clear distinction between low- and high-fat products with regard to oxidative rancidity, little effect of either fat content or treatment temperature on protein denaturation. Low-fat formulation, heated at 105oC, was the best in relation to sensory characteristics, microbiologically safe and shelf-stable.
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