MARC details
| 000 -LEADER |
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| fixed length control field |
06675namaa22004091i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - أخر تعامل مع التسجيلة |
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| control field |
20250108121114.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
241223s2023 |||a|||fr|m|| 000 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloguing agency |
EG-GICUC |
| Language of cataloging |
eng |
| Transcribing agency |
EG-GICUC |
| Modifying agency |
EG-GICUC |
| Description conventions |
rda |
| 041 0# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of summary or abstract |
eng |
| -- |
ara |
| 049 ## - Acquisition Source |
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| Acquisition Source |
Deposit |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
660.6 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
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| Classification number |
660.6 |
| Edition number |
21 |
| 097 ## - Degree |
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| Degree |
M.Sc |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) |
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| Local Call Number |
Cai01.24.05.M.Sc.2023.Ah.E |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
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| Authority record control number or standard number |
Ahmed- abdelreheem abdraboh Mohammed, |
| Preparation |
preparation. |
| 245 10 - TITLE STATEMENT |
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| Title |
Effect Of Volatile Oils And Laser Radiation On Quality And Shelf-Life Of Beef Sausages During Cold Storage / |
| Statement of responsibility, etc. |
by Ahmed- abdelreheem abdraboh Mohammed ; Supervision by Prof. Dr. Helmy EL-Sayed Hassan Mohammed, Prof.Dr. Atef S.A. Osheba. |
| 246 15 - VARYING FORM OF TITLE |
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| Title proper/short title |
تاثير الزيوت الطيارة وأشعة الليزر على جودة و فترة صلاحية السجق البقري اثناء التخزين بالتبريد / |
| 264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Date of production, publication, distribution, manufacture, or copyright notice |
2023. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
201 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm. + |
| Accompanying material |
CD. |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Source |
rda content |
| 337 ## - MEDIA TYPE |
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| Media type term |
Unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
volume |
| Source |
rdacarrier |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Thesis (M.Sc.)-Cairo University, 2023. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Bibliography: pages 181-201. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The aim of this study is to investigate the chemical components of cinnamon, rosemary and clove volatile<br/>oils by GC/Mass as well as the antioxidant and antimicrobial activity of these oils and their mixture<br/>(1:1:1, v:v:v) to select the best volatile oil or mixture and also the best concentration for preparing beef<br/>sausage. The effect of different exposure times to laser radiation (Helium-Neon laser wavelength at 632.8<br/>nm) was also studied to select the best one for preparing and preserving of beef sausage. Results indicated<br/>that 23, 10, and 18 compounds were identified from cinnamon, rosemary, and clove which represented<br/>97.26, 98.50 and 98.80 %, respectively. Cinnamaldehyde, 1, 8 Cineole, and Eugenol were the most<br/>abundant chemical compounds in cinnamon, rosemary, and clove volatile, respectively. Volatile oils<br/>mixture had higher antioxidant and antimicrobial activity than each volatile oil individually and could be<br/>arranged in descending order according to their antioxidant and antimicrobial potency as follows: volatile<br/>oil mixture ˃ cinnamon ˃ clove ˃ rosemary volatile oil. Based on antioxidant and antimicrobial results, it<br/>could be recommended to use a volatile oils mixture (cinnamon, clove and rosemary, 1:1:1, v: v: v) in the<br/>preparation of beef sausage. Also, results indicated that, 500 ppm of volatile oil mixture was the best<br/>concentration in preparation of beef sausage due to improve sensory properties when compared with other<br/>concentrations, and 18 minutes (9 min for each side) was the best exposure time to laser radiation for<br/>sausage because there weren't any recorded negative changes in physiochemical properties of the product.<br/>Also in this study, the effect of best concentration of volatile oils mixture (500 ppm) and best exposure<br/>time of laser radiation (18 min) on quality attributes and shelf life of beef sausage during cold storage was<br/>investigated. Lipid oxidation (peroxide value, thiobarbituric acid, and acid value), pH value and total<br/>volatile nitrogen (TVN) of sausage treatments were not affected significantly by laser radiation or volatile<br/>oils mixture immediately after processing (at zero time) but affected (p<0.5) during cold storage. Sausage<br/>prepared with 500 ppm volatile oils mixture and exposed to laser irradiation (T3) had significantly lower<br/>lipid oxidation, pH and TVN than other sausage treatments at any time of cold storage. Moreover,<br/>microbial load (total bacteria count, psychrophilic bacteria, coliform group, lipolytic and proteolytic<br/>bacteria, Salmonella spp., Staphylococcus aureus and yeast and mold counts) of beef sausage decreased<br/>by exposure to laser radiation for 18 minutes (T1) and by adding the volatile oil mixture at 500 ppm (T2)<br/>as well as volatile oils mixture and laser radiation combination (T3) when compared with control sample.<br/>Therefore, the treatment of beef sausage with volatile oil mixture and laser radiation combination led to<br/>improve chemical, physical and sensory properties and more effective in reduction of microbial load and<br/>extending the shelf life of beef sausage to 20 days at 4±1ºC compared with sausage treated with volatile<br/>oils mixture only (15 days), sausage treated with laser rays only (10 days) and control sample (5 days). |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
الهدف دراسة تاثير الزيوت الطيارة واشعة الليزر علي جودة وفترة صلاحية السجق البقري اثناء التخزين بالتبريد و التعرف علي المركبات الكيميائية للزيوت الطيارة القرفة وإكليل الجبل والقرنفل بالإضافة إلى النشاط المضاد للأكسدة ومضادات الميكروبات لهذه الزيوت و اختيار أفضل تركيز لمخلوط الزيوت وقت للتعرض لإشعة الليزر (هيليوم-نيون ليزر عند طول موجي 632.8 لتحضير وحفظ سجق اللحم البقري . و من اهم الناتئج ان مخلوط الزيوت المختبرة كانت أعلى في قدرتها كمضادات للأكسدة والمضاد للميكروبات من كل زيت متطاير على حدة. أدى علاج سجق اللحم البقري بمزيج مخلوط الزيوت العطرية و إشعة الليزر إلى تحسين الخصائص الكيميائية والفيزيائية والحسية وزيادة فعالية تقليل الحمل الميكروبي وزيادة فترة صلاحية السجق اللحم البقري أثناء التخزين بالتبريد إلى 20 يومًا في 4 ± 1 درجة مئوية بمقارنة للسجق المعامل بمخلوط الزيوت الطيارة فقط (15 يومًا)، و السجق المعالج بأشعة الليزر فقط (10 أيام) وعينة الكنترول (5 أيام). |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE |
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| Issues CD |
Issued also as CD |
| 546 ## - LANGUAGE NOTE |
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| Text Language |
Text in English and abstract in Arabic & English. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Biotechnology |
| Source of heading or term |
qrmak |
| 653 #0 - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
Volatile Oils |
| -- |
Laser Radiation |
| -- |
Beef Sausages |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Helmy EL-Sayed Hassan Mohammed |
| Relator term |
thesis advisor. |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Atef S.A. Osheba |
| Relator term |
thesis advisor. |
| 900 ## - Thesis Information |
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| Grant date |
01-01-2023 |
| Supervisory body |
Helmy EL-Sayed Hassan Mohammed |
| -- |
Atef S.A. Osheba |
| Universities |
Cairo University |
| Faculties |
Faculty of National Institute of Laser Enhanced Scienc |
| Department |
Department of laser Application in Metrology, photochemistry and Agriculture |
| 905 ## - Cataloger and Reviser Names |
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| Cataloger Name |
Eman Ghareeb |
| Reviser Names |
Huda |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Thesis |
| Edition |
21 |
| Suppress in OPAC |
No |
