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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/6998

Title: Microbial and sensory quality of fresh camel meat treated with organic acid salts and/or bifidobacteria
Authors: Al-Sheddy, I.
Al-Dagal, M.
Bazaraa, W. A.
Keywords: Camel meat
Organic acid salts
Bifidobacteria
Issue Date: 1999
Publisher: Institute of Food Technologists through Wiley
Citation: Journal of Food Science: 64(2); 336-339
Abstract: Fresh camel meat samples were treated by dipping In solutions of sodium acetate (10% w/w), potassium sorbate (1.5% w/w), sodium lactate (5% v/v of 60% solution), or trisodium citrate (1.5%w/w) alone or combined with Bifidobacterium breve cell suspension (5%) and stored at 4°C. The pH, psychrotrophs, and sensory attributes were evaluated. Sodium acetate alone or combined with bifidobacteria maintained pH level, extended microbial shelf life (>12 days) and minimized surface discoloration. Bifidobacteria cell suspension when applied alone had negligible effects on microbial and sensory attributes. However, when combined with sodium acetate or potassium sorbate, bifidobacteria exhibited an additive effect on suppressing spoilage microorganisms.
URI: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15895.x
ISSN: Print: 0022-1147, Online: 1750-3841
Appears in Collections:Faculty of Food and Agriculture Sciences Research Center

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