مجلة جامعة كركوك للعلوم الزراعية (Dec 2022)
Effect of using different levels of cinnamon oil and ginger oil on some microbial characteristics of local goose meat stored in freezing for different period
Abstract
This study was conducted in the Graduate Studies Laboratory of the College of Agriculture, KirkukUniversity / Department of Animal Production on 10/12/2021 until 15/11/2021. In order to studythe effect of using medicinal plant oils on some microbial characteristics of thigh and breast meatfor frozen local almonds for different periods at a temperature of -18°C, the meat was mincedseparately from the thigh from the breast and the meat was mixed and naturalized, then dividedinto five treatments, the first treatment (T1) The control treatment as it was not treated with anyadditions, while cinnamon oil (concentration 0.25 ml ̸ kg meat) was added to the second treatment(T2), and cinnamon oil (concentration 0.5 ml ̸ kg meat) was added to the third treatment (T3), andginger oil was added (concentration 0.25 ml/kg meat) to the fourth treatment (T4), adding gingeroil (concentration 0.5 ml̸ kg meat) To the fifth treatment (T5), with three replications for eachtreatment from the thigh and chest for each period, and it was stored by freezing at a temperatureof (-18) ° C for periods of 1, 15 and 30 days until conducting microbial tests. The study reachedthe following resultsThe treatments to which cinnamon oil and ginger oil were added showed a significant (P<0.05)decrease in the logarithm of the total number of bacteria and cryptophilic bacteria in comparisonwith the control treatment of thigh meat of the local minced and frozen-stored almonds. As forthe interaction between the treatments and the effect of the freezing storage period and the effectof the treatment, significant differences (P<0.05) were noted in all the studied treatmentscompared with the control treatment .As for the effect of freezing storage periods, the results were :The length of the storage period had an increase in the logarithm of the total count of bacteria andcryophilic bacteria as a result of the long storage period.
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