Evaluating the effect of Citrullus colocynth extracts as natural preservatives for some Chevon meatballs
Paper Details
Evaluating the effect of Citrullus colocynth extracts as natural preservatives for some Chevon meatballs
Abstract
Chevon is one of the most favorable meats between Arabian populations. Its consider one of the primary source of protein, fat, and water, which providing all essential amino acids, micronutrients, vitamins B6, B12, vitamin D, omega-3 polyunsaturated fatty acids, which makes it best media for growth of microorganism and highly perishable food item. That increasing the demand to find safe materials extending the shelf life of meat. The aim of the study is to examine Citrullus colocynthis extract as natural preservatives. Fifty chevon samples were investigated microbiologically. Then determined the antibacterial effect of Citrullus colocynthis (aquas & ethanolic) extracts by different concentrations; (1.25, 2.5, 5, 10, 12.5 & 15) % against six foodborne microorganisms (Staphylococcus aureus and Listeria monocytogenes Escherichia coli, Salmonella typhi, Salmonella enteritidis and Vibrio parahaemolyticus). Finally, addition of the different concretions of each extract to the chevon was performed. On the other side obtained results observed that all extracts have antibacterial effect by varies degree against all tested microorganisms and the extracts successes to extend the shelf life of chevon to about 17 days. According to obtained results indicated that herbal extracts consider a promising choice for the creation as a novel technique to overcome some food pathogens. So, it can be utilized as an alternative to traditional food preservative products.
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Nagwa Thabet Elsharawy, Afnan Ahmed Allhyani, Mohamed Baeshen (2024), Evaluating the effect of Citrullus colocynth extracts as natural preservatives for some Chevon meatballs; IJB, V24, N6, June, P81-91
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