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| 005 | 20250223032910.0 | ||
| 008 | 220108s2021 ua dh f m 000 0 eng d | ||
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_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aM.Sc | ||
| 099 | _aCai01.10.06.M.Sc.2021.Es.D | ||
| 100 | 0 | _aEslam Mohamed Sayed Mohamed | |
| 245 | 1 | 0 |
_aDecontamination of broiler chicken breast fillets using innovative cold plasma technology / _cEslam Mohamed Sayed Mohamed ; Supervised Fathi A.M. Elnawawi , Heba H.S. Abdelnaeem , Khaled H.M. Khalil |
| 246 | 1 | 5 | _aخفض درجه تلوث شرائح صدور لحوم دواجن التسمين بأستخدام تكنولوجيا البلازما الباردة المبتكره |
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_aCairo : _bEslam Mohamed Sayed Mohamed , _c2021 |
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| 300 |
_a98 P. : _bcharts , facsimiles ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control | ||
| 520 | _aThe increase of consumers{u2019} awareness about the term safety and the importance of the production of microbiologically safe chicken meat encouraged the researchers and food processors to discover a novel decontamination method that is chemically free. Atmospheric cold plasma (ACP) is an emerging non-thermal technology, showing great potential applications in the food industry. Therefore, the aim of this study to investigate the effect of ACP mainly dielectric barrier discharge with different gases (oxygen and argon) and different times (3 min and 5 min) at 20 kV on the bacteriological quality, deterioration criteria, physicochemical parameters, sensory attributes, and topographical structure of chicken breast fillets using the scanning electron microscope. Samples were divided into five groups as follow: the first and second groups were treated with oxygen at 3 min (Oxy3) and 5 min (Oxy5), while the third and fourth groups were treated with argon at 3 min (Ar3) and 5 min (Ar5) beside the control untreated samples.The results showed that all plasma-treated samples induced a significant reduction in all investigated bacterial counts, shear force, and pH values with non-significant changes in TBA, TVBN, and cooking loss%. Moreover, significant improvement of all sensory attributes in all plasma-treated samples except appearance and color scores of Oxy3 and Oxy5 samples were observedy meat | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aBroiler chicken meat | |
| 653 | 4 | _aCold plasma technology | |
| 653 | 4 | _aDecontamination | |
| 700 | 0 |
_aFathi Abdelrahman Mousa Elnawawi , _eSupervisor |
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| 700 | 0 |
_aHeba Hussein Saleh Abdelnaeem , _eSupervisor |
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| 700 | 0 |
_aKhaled Hussein Metwaly Khalil , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
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_aNazla _eRevisor |
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_aShimaa _eCataloger |
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_2ddc _cTH |
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