| Titles |
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English :
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Effect of marine algae (ulvalactuca) addition in rabbit rations on quality and shelf-life of its meat during frozen storage
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Arabic :
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تأثير إضافة الطحالب البحرية فى علائق الأرانب على جودة وفترة صلاحية لحمة خلال التخزين بالتجميد
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| Abstract |
Chemical composition,concentrations of amino acids, minerals content, total volatile nitrogen (TVN) content, thiobarbituric acid (TBA) values, water holding capacity (WHC), plasticity, pH and color were determined for meat of rabbits which were fed on three types of rations, the firist ration was not contained algae as a control . The second ration contained 15% of crushed algae and the third ration contained 15% of treated algae with the wetting by one liter 1.0% acetic acid solution per one kg algae. The aim of present work is the study of effect of marine green algae (Ulva lactuca) addition in rabbit rations on quality and shelf-life its meat during frozen storage. The obtained results indicated that there was significant differences of chemical composition and physical and chemical properties, while there was only relatively differences in concentrations of amino acids and minerals contents between the three samples of meats, whereas, the meats from rabbit fed on rations contained algae had higher contents of protein, fat, ash, some amino acids and some minerals than the meats from rabbit fed on control. Also addition of marine algae in rabbit rations reduced (TVN) contents, (TBA) values and pH and improved water holding capacity, plasticity and color at zero time and during frozen storage. Therefore, the addition of marine algae in rabbit rations led to improvement and preservation the physical and chemical quality of its meat, accordingly, prolonged the shelf- life of rabbit meat at any given time of frozen storage.
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| Publication year |
2010
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| Pages |
101-119
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Al-Azhar J.Agric.Sci.Sector Res
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| Author(s) from ARC |
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| Publication Type |
Journal
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