Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days
Abstract
:1. Introduction
2. Materials and Methods
2.1. Catfish Glycoprotein (CFG) Isolation and Characterization
2.2. Preparation and Storage of Minced Beef
2.2.1. Analysis of the Minced Beef Samples
pH Value
Metmyoglobin (MetMb)
Oxidation Stability Assay
Microbial Analysis
Sensory Evaluation
2.3. Analysis of CFG Safety in Wistar Albino Rats
2.4. Statistical Analysis
3. Results
3.1. CFG Characterization
3.2. Storage of Minced Beef
3.3. CFG Safety
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Storage Time (day) | Control | 50 µg g−1 | 100 µg g−1 |
---|---|---|---|
Total Viable Count (log CFU g−1) | |||
0 | 3.77 ± 0.15 | 3.77 ± 0.15 | 3.77 ± 0.15 |
3 | 4.90 ± 0.10 a | 3.71 ± 0.06 b | 3.56 ± 0.05 c |
6 | 5.13 ± 0.11 a | 3.57 ± 0.13 b | 3.56 ± 0.05 b |
9 | 6.90 ± 0.10 a | 3.61 ± 0.02 b | 3.23 ± 0.05 c |
12 | 7.27 ± 0.25 a | 3.40 ± 0.08 b | 3.27 ± 0.06 b |
15 | 8.67 ± 0.32 a | 3.12 ± 0.11 b | 2.41 ± 0.11 c |
Psychrotrophic Bacterial Count (log CFU g−1) | |||
0 | 2.09 ± 0.05 | 2.09 ± 0.05 | 2.09 ± 0.05 |
3 | 2.82 ± 0.08 a | 2.09 ± 0.05 b | 2.03 ± 0.03 b |
6 | 4.78 ± 0.05 a | 2.85 ± 0.05 b | 2.29 ± 0.03 c |
9 | 5.79 ± 0.09 a | 2.93 ± 0.04 b | 2.50 ± 0.02 c |
12 | 6.58 ± 0.06 a | 2.94 ± 0.04 b | 2.73 ± 0.05 c |
15 | 7.62 ± 0.22 a | 2.65 ± 0.03 b | 2.04 ± 0.06 c |
Coliforms Count (log CFU g−1) | |||
0 | 2.10 ± 0.10 | 2.10 ± 0.10 | 2.10 ± 0.10 |
3 | 2.15 ± 0.06 a | 2.13 ± 0.02 a | 2.04 ± 0.04 b |
6 | 2.50 ± 0.20 a | 2.08 ± 0.04 b | 0.00 ± 0.00 c |
9 | 3.63 ± 0.15 a | 2.03 ± 0.06 b | 0.00 ± 0.00 c |
12 | 4.03 ± 0.25 a | 0.00 ± 0.00 b | 0.00 ± 0.00 b |
15 | 4.45 ± 0.26 a | 0.00 ± 0.00 b | 0.00 ± 0.00 b |
CFG/Diet (µg g−1) | CFG/Rat (mg/Kg) | ALT (U/l) | AST (U/l) | ALP (U/l) | Urea (mg/dl) | Creatinine (mg/dl) |
---|---|---|---|---|---|---|
0 | 0 | 24.8 ± 6.7 | 26.4 ± 1.81 | 138 ± 7.17 | 41.98 ± 1.76 | 0.5 ± 0.06 |
50 | 5 | 25.2 ± 6.01 | 27 ± 3.16 | 138.4 ± 5.95 | 42.58 ± 1.67 | 0.46 ± 0.02 |
100 | 10 | 25.6 ± 2.07 | 27.2 ± 1.92 | 139 ± 2.07 | 42.56 ± 0.73 | 0.48 ± 0.01 |
200 | 20 | 26.0 ± 3.11 | 27.5 ± 2.1 | 140 ± 3.17 | 43.45 ± 1.15 | 0.51 ± 0.03 |
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Osman, A.; Abdel-Shafi, S.; Al-Mohammadi, A.-R.; Kamal, N.; Enan, G.; Sitohy, M. Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days. Foods 2020, 9, 1115. https://doi.org/10.3390/foods9081115
Osman A, Abdel-Shafi S, Al-Mohammadi A-R, Kamal N, Enan G, Sitohy M. Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days. Foods. 2020; 9(8):1115. https://doi.org/10.3390/foods9081115
Chicago/Turabian StyleOsman, Ali, Seham Abdel-Shafi, Abdul-Raouf Al-Mohammadi, Nehal Kamal, Gamal Enan, and Mahmoud Sitohy. 2020. "Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days" Foods 9, no. 8: 1115. https://doi.org/10.3390/foods9081115