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Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions
Faculty
Agriculture
Year:
2021
Type of Publication:
ZU Hosted
Pages:
Authors:
Mohamed TalaatAbdou Mohamed El-Sadony
Staff Zu Site
Abstract In Staff Site
Journal:
Italian Journal of Animal Science Taylor and Francis
Volume:
Keywords :
Enhancing quality , safety , , buffalo meat using
Abstract:
The aim of this study was to extend the shelf life of raw buffalo meat by coating with high solubility bioactive peptides (BPs). In this work, BPs (11S) of pea and red kidney beans were obtained by different isolation techniques. Alcalase-red kidney bean hydrolysate (RBAH) successfully obtained after 60 min enzymatic hydrolysis for red kidney bean protein isolate (RPI) by Alcalase (E/S ratio of 1:100, hydrolysis degree 30%). The 11S pea globulin (11SGP) was isolated from pea total protein by ammonium sulphate. BPs were characterised by SDS-PAGE and used as a shield coated raw buffalo meat because of their basic nature. The isolated peptides have considerable antioxidant and antimicrobial activity. The antioxidant activity was estimated by DPPH assay. The antibacterial activity was evaluated by well diffusion assay; however, antifungal activity was estimated by disc diffusion assay. RBAH and 11SGP (800 µg/mL) were significantly (p ≤ .05) scavenged 90, 92% of DPPH˙, however, 60 µg/mL concentration was significantly (p ≤ .05) reduced 48–89% of gram-positive, and 38–82% of gram-negative bacteria, respectively, and they were inhibited 88% of fungal growth. The BPs (400 µg/g) were significantly reduced (p ≤ .05) the increment of meat pH and myoglobin oxidation to an acceptable percentage of metmyoglobin (MetMb) (40%) for 15–20 d via eliminating 44% of bacterial load and maintained secured storage for two weeks. RBAH was significantly increased (p ≤ .05) a*, and b* values and enhanced the meat redness, but a* value was decreased during storage. RBAH and 11SGP (400 µg/g) (p ≤ .05) was maintained the meat colour and odour by 48–68% and 64–73% after two weeks of cold storage, respectively. The tested peptides could be safely applied in novel foods.
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Mohamed TalaatAbdou Mohamed El-Sadony, "Biosynthesis, Optimization and Characterization of Silver Nanoparticles Using a Soil Isolate of Bacillus pseudomycoides MT32 and their Antifungal Activity Against some Pathogenic Fungi", Biosynthesis, Optimization, 2019
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Mohamed TalaatAbdou Mohamed El-Sadony, "The potency of newly development H5N8 and H9N2 avian influenza vaccines against the isolated strains in laying hens from Egypt during 2019", ُELSEVIR, 2021
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Mohamed TalaatAbdou Mohamed El-Sadony, "Impacts of Supplementing Broiler Diets with Biological Curcumin, Zinc Nanoparticles and Bacillus licheniformis on Growth, Carcass Traits, Blood Indices, Meat Quality and Cecal Microbial Load", MDPI, 2021
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Mohamed TalaatAbdou Mohamed El-Sadony, "Impacts of dietary supplementation of pyocyanin powder on growth performance, carcase traits, blood chemistry, meat quality and gut microbial activity of broilers", Taylor and Francis, 2021
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Mohamed TalaatAbdou Mohamed El-Sadony, "Virulence of entomopathogenic fungi against Culex pipiens: Impact on biomolecules availability and life table parameters", Elsevier, 2021
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