EFFECT OF GREEN TEA EXTRACT ON SOME QUALITY PROPERTIES AND SHELF LIFE OF MEAT DURING STORAGE

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FATHI ACHACHLOUEI B.; ASADI A.; ALIREZALU K.; ABDI BENEMAR H.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 249-259

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Title

EFFECT OF GREEN TEA EXTRACT ON SOME QUALITY PROPERTIES AND SHELF LIFE OF MEAT DURING STORAGE

Author(s)

FATHI ACHACHLOUEI B. | ASADI A. | ALIREZALU K. | ABDI BENEMAR H. | Issue Writer Certificate

Keywords

GREEN TEA EXTRACTQ2

BOVINE MEATQ1

PHYSICOCHEMICAL PROPERTIESQ1

MICROBIAL CHARACTERISTICSQ2

SHELF LIFEQ2

Abstract

One of the plant extracts which has antimicrobial, antioxidant, nutritional and medicinal properties is extract of green tea. In this study, the effect of different concentrations of GREEN TEA EXTRACT (%10, %20 and %30) was studied on qualitative and MICROBIAL CHARACTERISTICS of BOVINE MEAT during storage. For this purpose, extraction carried out from green tea leaves and then chopped meat was immersed with a ratio of 1 to 1 (pieces of meat to different concentrations of GREEN TEA EXTRACT) for 20 hours at 4 °C. Finally, the pieces of meat were packaged and various tests were conducted in the storage period (1, 5, 10 and 15 days). The results showed that treatment of meat with GREEN TEA EXTRACT had a significant effect (P<0.05) on PHYSICOCHEMICAL PROPERTIES and microbial count. The amounts of moisture and phenolic compounds of the control were reduced and the contents of pH, fat oxidation, total bacteria count, psychrotrophics, coliforms, molds and yeasts were increased during 15 days of storage. Moreover, meat samples treated with GREEN TEA EXTRACT had higher amounts of moisture, phenolic compounds and had lower amounts of pH, fat oxidation, total bacteria counts, psychrotrophics, coliforms, molds and yeasts than control, respectively. Also, among the various samples, the meat treated with %30 GREEN TEA EXTRACT had better microbial features and had a higher phenolic compounds than the others. In general, according to the physicochemical characteristics and nutritional quality, the meat treated with %20 GREEN TEA EXTRACT could be chosen as the best treatment because it had a higher SHELF LIFE and it can be used as a new processing in meat industry and meat products.

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APA: Copy

FATHI ACHACHLOUEI, B., ASADI, A., ALIREZALU, K., & ABDI BENEMAR, H.. (2017). EFFECT OF GREEN TEA EXTRACT ON SOME QUALITY PROPERTIES AND SHELF LIFE OF MEAT DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 249-259. SID. https://sid.ir/paper/72776/en

Vancouver: Copy

FATHI ACHACHLOUEI B., ASADI A., ALIREZALU K., ABDI BENEMAR H.. EFFECT OF GREEN TEA EXTRACT ON SOME QUALITY PROPERTIES AND SHELF LIFE OF MEAT DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):249-259. Available from: https://sid.ir/paper/72776/en

IEEE: Copy

B. FATHI ACHACHLOUEI, A. ASADI, K. ALIREZALU, and H. ABDI BENEMAR, “EFFECT OF GREEN TEA EXTRACT ON SOME QUALITY PROPERTIES AND SHELF LIFE OF MEAT DURING STORAGE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 249–259, 2017, [Online]. Available: https://sid.ir/paper/72776/en

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