تأثير درجات الحرارة المختلفة على فترات حفظ لحوم الدواجن مع التغليف وبدون تغليف
Abstract
تضمّنت الدراسة فحص(90) فروج منها (90) عينة فروج (صدر دجاج كامل) و(90) عينة فروج (فخذ دجاج كامل) ثم قسمت العينات إلى أربع فئات الفئة الاولى وعددها (45) صدر دجاج تم حفظه مع التغليف بورق القصدير والفئة الثانية وعددها (45) صدر دجاج تم حفظه بدون تغليف والفئة الثالثة وعددها (45) فخذ دجاج تم حفظها مع التغليف بورق القصدير والفئة الرابعة وعددها (45) فخذ دجاج تم حفظه بدون تغليف ثم قسمت عينات كل فئة إلى ثلاث مجموعات: المجموعة الأولى وعددها(15) حفظت بدرجة حرارة (+25) والمجموعة الثانية وعددها (15) حفظت بدرجة حرارة (+4) والمجموعة الثالثة وعددها (15) حفظت بدرجة حرارة (-20). ثم تم قياس درجة الـpH والتعداد العام الجرثومي خلال فترات الحفظ لملاحظة الوقت الذي سوف تبدأ فيه العينات بالفساد وذلك حسب هيئة المواصفات والمقاييس السورية لعام (2007) مع ملاحظة التغيرات الحسية والفيزيائية من لون ورائحة وطعم وقوام فكانت النتائج تشير إلى فساد عينات الفخذ قبل عينات الصدر والعينات المغلفة قبل العينات غير المغلفة حيث فسدت العينات على الدرجة +25 خلال 24 ساعة من الحفظ وعلى الدرجة +4 خلال 7 أيام من الحفظ أما على الدرجة -20 فلم يلاحظ أي فساد وإنما حصل تبدل في المظهر بعد مرور 6 أشهر على الحفظ وكان للتغليف أثراً ايجابياً عن عدم التغليف بالنسبة للتجميد وأخيراً تم كتابة الاستنتاجات والاقتراحات من أجل توجيه المستهلك في مجال حفظ لحوم الدواجن.
This study included a test of 90 chickens; 90 samples as (a chest) and 90 samples as (a thigh). These samples were divided into four categories: the first one (45 chests) was stored with packages in a tin sheet, the second (45 chests) unpacked, the third (45 thighs) was stored with packages in a tin plate, the fourth (45 thighs) unpacked. The samples of each category were divided into three groups. Each group consists of 15 samples. These groups were stored at (25+°, 4+°, 20-°) .Then, the pH and the total count of bacteria were measured during storage in order to observe the time in which the samples will start to spoil in accordance with the Syrian Standards and Specifications Corporation 2007. We noticed the following physical changes: color, odor, flavor and texture. The results showed that the spoilage of the thigh samples happened before the chest ones and the packaged samples before the unpackaged ones. The samples spoiled after 24h of storage at 25+° and after 7 days of storage at 4+°, whereas, there was no spoilage noticed for the samples at
20-° but the appearance changed after 6 months of storage. Packing had a good effect on preservation. The conclusions and the suggestions were written in order to guide the consumer in the field of poultry meat storage.
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