Soft cheese made from buffaloes milk mixed with camel milk at different concentrations (90, 80, 70, 60 %) and (10, 20, 30, 40 %) respectively, the soft cheese (control and their treatments) were stored for 60 days at 4 0 C. The chemical composition, microbiological and organoleptic properties were determined for all soft cheese samples during storage periods (fresh, 30, 45 and 60 days). The chemical compositions results showed that the values of total solids, fat, total protein and ash were increased with increasing the amount of camel milk, while salt was decreased during storage periods. The microbiological results revealed that camel raw milk was contained 13X 10 6 , 12X 10 4 , 13X10 2 , 1X10 4 and 3X10 3 cfu/ ml for total bacterial count (T.B.C), total coliform (T.C.), faecal coliform (F.C.), total fungi (T.F.) and lactic acid bacteria (L.A.B) respectively. Yeasts E. coli, Listeria monocytogenes Staph. aureus and Salmonella were not detected in raw camel milk. Buffaloes' milk were contained 8X10 5 , 3X10 4 , 6X10 2 , 4X10 4 and 1X10 2 cfu/ml for T.B.C, T.C, F.C, T.F and L.A.B respectively, E. coli, Staph aureus, L. monocytogenes and Campylobacter were detected while yeasts and Salmonella not detected. The different concentrations (20, 30, 40 %) of camel milk induced completely elimination of E. coli, Staph. aureus, L. monocytogenes and fungi after 30 days of refrigerator (4 ⁰ C) storage while concentration of 10 % camel milk induced completely elimination of Staph. aureus and fungi after 60 days of refrigerator storage. On the other hand 100 % buffaloes milk cheese as a control was contaminated with E. coli, Staph aureus and L. monocytogenes during storage periods, total fungi was increased during storage periods with presence of different types of fungi especially after 60 days of refrigerator (4 ⁰ C) storage.
Different extracts of carrot seeds, leaves, and roots were evaluated for their effectiveness inhibition on some groups of microorganism fungal growth and reducing the production of aflatoxins. Ethanol, Chloroform, and water showed effects against some groups of microorganisms which contaminated wheat products. Water and chloroform extracts of yellow carrot leaves showed the most effect against feacal group. Water, ethanol and chloroform extracts from carrot seeds, leaves, and root reduced the fungal growth rate of Penicillum funiculosum, Fusarium compactum, fusarium chlamydosporum, Fusarium monilliforme, fusarium roseum, Aspergillas niger, Aspergillus fumagatus, Fusarium solani. No aflatoxin was produced by fungi in wheat samples treated by extracts of carrot seeds, herbs, and roots.
Physicochemical studies on flours milled from irradiated samples of Sakha 94 wheat indicated that, besides its protective role from insects and microorganisms, gamma irradiation also has important effects on various quality criteria of wheat flour. Experiments have been performed to study the effects of gamma irradiation on various aspects of wheat flour quality such as dough properties, and baking quality. It was reported in the previous study that falling number, wet gluten and dry gluten values of the flour decreased significantly as radiation levels increased. Apparently the detrimental effect of γ-irradiation was largely on the gluten protein. In this study water absorption and degree of weakening values increased with increasing radiation doses higher than 0.5kGy compared to control sample, while dough stability decreased. The results showed that the overall bread quality of wheat flour was greatly reduced at doses of radiation (1.5-3.5kGy). At 3.5KGy, the mixing requirement was reduced and loaf volume and crumb grain were impaired.
In the present study, wheat milling by-products especially with high fiber content (i.e. fine bran, coarse bran, brown shorts and white shorts) were used in replacing part of wheat flour to the production of high fiber bread. Our aim was to produce good quality wheat bread containing up to 10-20 % of dietary fiber (DF)by using some treatments (fermentation and autoclaving) of wheat by-products (branshorts) to optimizing the baking process. The breads containing 20 % wheat bran on a flour basis had low volume and poor crumb structure. Reduction of bran particle size improved crumb structure and mouth feel but the volume of the bread was not improved. Pre-fermentation of the wheat bran or shorts with yeast or with autofermentation improved loaf volume and crumb structure, and bread had added flavor.
Recent trends in food security are promoting an increasing search for trace compounds that can affect human health. Therefore, the objective of current study was determined some biogenic amines namely, histamine, tyramine and cadaverine in beef burger and salted sardine during storage at-20°C for two months. The obtained results revealed that, beef burger protein content was lower than that salted sardine. On the other hand, fibers, ash, fat and carbohydrates contents had approximately the same values in both products. The essential amino acids content of beef burger was higher than salted sardine especially, histidine, isoleucine, leucine, lysine and valine at zero time. Minerals content as Ca, Mg, Fe, Zn, Na, K and P of beef burger was higher than salted sardine samples at zero time. Histamine recorded the highest value comparing with tyramine and cadaverine in beef burger whereas, histamine and cadaverine were higher than tyramine content in salted sardine sample. The histamine, tyramine and cadaverine contents of both commercial beef burger and salted sardine samples were higher than the prepared beef burger and salted sardine in laboratory during the storage period at-20°. After storage period at-20°for two months the total bacterial counts increased and minor contamination occurred. Meanwhile, E. Coli and Salmonella sp. not detected (-Ve) in all beef burger and salted sardine samples. Generally, it could be clearly concluded that the optimum condition (Temperature, pH value, NaCl and Time) during storage period play a great role as limiting factors to obtain meat or fish products free or nearly free from biogenic amines.
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