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|b Aim: Evaluating the effectiveness of training courses for developing the productive capacities in the field of Food Industries for the women and girls Refa and Albadary villages at Assiut governorate, to serve the small projects. Individuals & Methods: 36 women and girls from Refa and Albadary villages in Assiut governorate. Their ages from (20-35 yrs), 18 women at Refa village and 18 at Albadary village. The trainees were divided every village into three equal groups so that each trainee be seen knock a good product implementation (each group consists of 6 members). All trainees are subjected to socioeconomic data (age, education level, occupation, family size, number of home equipments) and aspects of knowledge and skill tests pre and post the training courses. The researcher in collaboration with JICA study team Council for SANYU CONSULTANTS INC. Japanese to Project for the Master Plan Study for Rural Development through Improving Marketing of Agricultural Produce for Small Scale farmers in Upper Egypt (IMP) has lectured on the theory of the trainees to study of the small projects including: definition - their properties - kinds - elements - dimensions - characteristics - and their role in the development. sides study of training including definition - objectives and importance - planning principals for educational studies - stages of evaluation. Also, the search theoretical framework of training courses comprised Jams, juices, fruits, and vegetables study: definition - kinds - signs and features of quality - the properties of virtual and internal - nutrient content - ideal storage - seasons and methods of implementation - kinds of and reasons of advantages and invalidity- considerations of industrial and commercial lity. While in the practical side of training courses has the researcher explained the detailed practical methods of manufacture of fig, carrot, an orange jam, pomegranate and orange juice, ways of keeping ok pomegranates by freezing, and processing of tomato sauce, The trainees each village were divided to three equally groups so that each trainee practice good product is required. The researcher followed the experimental way. These training courses have been implemented in a place designate training Agricultural of the Association for each village, this place prepared under the supervision of a researcher in collaboration with JICA study team. Practical training for each product was carried out three times (time for each group) for four hours/ day. Statistical analyses was applied. Results: revealed that the effectiveness of training courses for developing the productive capacities in the field of Food Industries for the women and girls in Refa and Albadary villages at Assiut governorate, to serve the small projects. And improve the gained knowledge and skills to the trainees after the training courses. This research was carried out to study the effect of addition volatile from natural herbs namely ginger, clove and peppermint on prolonging shelf life of cold minced meat. Commercial raw minced beef meat treated with extracted volatile oils at concentration of 1 % and stored at 5°C for 10 days. Results of GC-MASS indicated that all extracted volatile oils from herbs under investigation contained a various amount of aroma compounds, namely oxygenated, terpens, alcohols, esters and phenols, most effective radical scavenging activity DPPH was detected in clove was 85.72% in compare with the added volatile oils. Color, pH, Total Volatile Basis Nitrogen (TVB-N) and Thiobarbituric Acid Value (T) were determined. The meat beef samples treated with 1 % (ginger o. clove oil + peppermint oils) showed the best colour, pH, lowering pro-hydrolysis and reducing lipid oxidation, prolonged storage period compare with other treated minced beef meat and control samples. T Bacterial Count (TBC) was decreased in beef meat samples treated essential oils than those of the control meat. All samples showed overall acceptability and still accepted for sensory properties up to 8 day storage at 3-5° C. The obtained results indicated that aromatic compounds presented volatile oils have high anti oxidative effect in reducing the formation secondary oxidation products and formation of ammonia during storage. So, It can be concluded that theses natural oils have potential to replace synthetic antioxidants which used in meat processing.
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