©2021-2033. All
Rights Reserved. Online Journal of Veterinary Research .
You may not store these pages in any form except for your own personal use. All
other usage or distribution is illegal under international copyright treaties. Permission to use any of these pages in any other way besides the
before mentioned must be gained in writing from the publisher. This
article is exclusively copyrighted in its entirety to OJVR. This article may be
copied once but may not be, reproduced or re-transmitted without the express
permission of the editors. This journal satisfies the refereeing requirements
(DEST) for the Higher Education Research Data Collection (Australia). Linking:To link to this page or
any pages linking to this page you must link directly to this page only here
rather than put up your own page.
OJVRTM
Online Journal of
Veterinary Research©
Volume 26 (7): 582-586, 2022.
Effect of betacyanin and silymarin on pH, peroxides, fatty and
thiobarbituric acids,
and phenotype
traits of pastamera sausage.
Zaid IH Zainy1 AMS Alrubeii2 Hamza M AL-Khuza1
1Dept.Animal
Production-Facu.Agric.
University of Kufa,
2Dept.Animal Production-Coll.Agric.Sci.Engin.University
of Baghdad, Iraq.
ABSTRACT
Zainy ZIH, Alrubeii
AMS, AL-Khuza
HM, Effect of betacyanin and silymarin
on pH, peroxides, fatty and thiobarbituric acids, and
phenotype traits of pastamera, Onl
J Vet Res., 26 (7): 582-586, 2022. Beetroot
betacyanin and
camel mthistle silymarin have high antioxidant
levels which could replace nitrite as preservative in pastamera
sausageroot. Meat was processed to yield sausages of 75%
veal meat and 25% pelvic and kidney fat, 1.5% salt, 0.5% sugar and 1% spice per
kg. We then produced pastamera with 150 PPM nitrite, 1 and 2% betacyanin powder, 0.25 and 0.5% aqueous extract, 1 and
2% silymarin or 0.25 and 0.5% extract. Controls were
untreated samples. Samples were sterilized in
15% NaCl with 1% Acetic Acid kept at 4 Cº 21 days and
tested for pH, free fatty acids (FFA) thiobarbituric
acid (TBA) and peroxides at 1, 7, 14 and 21 Days. Compared with Day 1, pH declined ~9-12% by 2 weeks storage in untreated control
sausages whereas those with 2% silymarin powder or 0.5%
beetroot betacyanin water extract declined (P < 0.01)
~13 to 22% and compared with controls ~6%. Free fatty acid increased ~70% by 3 weeks in
untreated samples whereas in treated ones
increased (P < 0.01) ~46%. Peroxide in controls increased 67% but only ~22%
in treated samples. We find that Beetroot with betacyanin and camel thistle silymarin may preserve pastamera
for up to 3 weeks at 4C.
Key
words: Meat, nitrites, preservative, pH, Free fatty
acids, peroxide.
FULL-TEXT (SUBSCRIBE OR PURCHASE TITLE)