Chemical and Microbial Study of Mango and Apricot Seed Kernels in Beef Burger
| المصدر: | المؤتمر العلمي الثاني: الدراسات النوعية ومتطلبات المجتمع وسوق العمل |
|---|---|
| الناشر: | جامعة عين شمس - كلية التربية النوعية |
| المؤلف الرئيسي: | Ibrahim, Yasser Mahmoud (Author) |
| مؤلفين آخرين: | Afifi, Nada Mohamed (Co-Author) |
| المجلد/العدد: | مج2 |
| محكمة: | نعم |
| الدولة: |
مصر |
| التاريخ الميلادي: |
2015
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| مكان انعقاد المؤتمر: | القاهرة |
| رقم المؤتمر: | 2 |
| الهيئة المسؤولة: | كلية التربية النوعية - جامعة عين شمس - مصر |
| الشهر: | ابريل |
| الصفحات: | 37 - 67 |
| رقم MD: | 703370 |
| نوع المحتوى: | بحوث المؤتمرات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | EduSearch |
| مواضيع: | |
| رابط المحتوى: |
عدد مرات التحميل
15
| المستخلص: |
The results of the current study show that the protein and fat content in Apricot Seed Kernels (ASK) was five time higher than mango Seed Kernels MSK. While, the carbohydrates content in MSK were much higher than ASK. The results demonstrated that mango seeds kernel contained low amount of crude protein. According to the determination the phenolic compounds in apricot and mango seed kernel extract the polyphenols component were higher in mango kernel extract as compared to Apricot kernel extract. Based on the HPLC analysis, comparison with standards, 23 polyphenols could be identified or characterized in mango kernel extract, and 22 polyphenols in apricot extract. On the basis of the above results apricot, and mango kernels are rich in nutrients and could be utilized for cooking and in cosmetic products. The results showed that the total bacterial counts in fresh (untreated) beef burgers were 4x106 CFU/g. The mango and apricot kernels extract reduced total bacterial counts of beef burgers, even after storage for 30 days as refrigerator temperature. These results might be due to a variety of phenolic compounds such as falvonds and gallotannins in the mango and apricot kernels. |
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| وصف العنصر: |
باللغة الانجليزية |
عناصر مشابهة
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