تأثير المستخلص الما ئي لطحين فول الصويا في بعض الصفات الفيزيائية والكيمياوية والبكتيرية للحم افخاذ الدجاج المخزونة في التبريد

Abstract

The objective of this study was to evaluate the efficiency of water extract of soybean flower (WESBF ) as antioxidant material and study their effect on some physical , chemical and bacterial changes on leg chicken meat stored in colling for 5 days . Slice of leg meat after fat removed were treated with different concentrations of water extract soybean flower ( WESBF ) ( 5 , 10 , 15 and 20 % ) treated samples were stored after recoating for 5 days .The result indicated that treated chicken meat with different concentrations of WESBF 5 , 10 , 15 and 20 % reduced TBA value to 3.27 , 3.9 , 2.56 and 2.5 mg ,MDA/Kg meat respectively after 5n days storages as compared with control ( 7.44 mg, MDA/Kg meat ) . The results indicated increase in moisture content , protein and ash and fat % was reduced for those treated with in ESBF as compared with control . as a result of this treatment the reduction in water was shown during cooking . Also it was showed that the rediction in total nitrogen and number of total bacterial as result of treatment with WESBF . This can be increased the ability stored for 7 days .