الفهرس 
TitleOnly 14 pages are availabe for public view
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Abstract
Part 1:
A total number of sixty random samples of frozen and fresh Quails (30 of each) were collected from different slaughter poultry shops and supermarkets in Alexandria governorate. The samples were directly transferred to the laboratory under complete aseptic conditions where they were examined microbiologically and chemically to determine the hygienic and keeping quality of Quail meats.
The results revealed that:
- The mean values of aerobic bacterial count in frozen Quail meat samples were 1.2x104±1.4x103 cfu/g with a range of 2.3x103 to 2.9x104 cfu/g.While in fresh Quail meat samples were 1x105±9.7x103cfu/g, with a range of 1x104 to 2x105 cfu/g.
- The mean values of Enterobacteriaceae count in frozen Quail meat samples were 2.1x103±4.5x102 cfu/g with a range of 1x10 to 7.6x103 cfu/g. While in fresh Quail meat samples were 2x104±5.2x103 cfu/g with a range of 1.8x102 to 1.2x105 cfu/g.
- The mean values of coliforms count were 1.1x103± 3.7x102 cfu/g for frozen Quail meat and 1.2x104± 2.6x103 cfu/g for fresh Quail meat.
- The mean value of Staphylococcal count in frozen Quail meat samples was 5.8x103±1x103 cfu/g with a range of 6x102 to 1.9x104 cfu/g. And in fresh Quail meat samples was 7.3x103±2.1x103 cfu/g with a range from 1x102 to 4.1x104cfu/g.
- The respective incidence of coagulase positive S.aureus in the examined frozen and fresh Quail meat samples were 21.4% and 16.6%, respectively. While, results are considered unacceptable according to EOS (2005) which recommended that the product should be free from food poisoning microorganisms.
- Salmonella spp. was isolated from frozen Quail meat with isolation rate of 3.3% and its serotype was identified serologically as S.Kentucky. One out of thirty examined Quail meat samples was considered unacceptable according to EOS (2005) that stipulates the product should be free from Salmonellae.
- The mean value of mould count in frozen Quail meat samples was 2.2x10±0.3x10 cfu/g with a range of 1x10 to 6x10 cfu/g, while in fresh Quail meat samples was 2.3x10±0.4x10 cfu/g with a range of 1x10 to 6x10 cfu/g.
- The incidence of isolated mould species from the examined frozen Quail meat samples were Penicillium spp. (26.7%), Aspergillus niger (6.7%), Cladoporium spp. (20%), and Trichoderma spp. (6.7%) while, the isolated species from the examined fresh Quail meat samples were Penicillium spp. (20%), Cladosporium spp. (10%), Mucor spp. (13.3%), respectively.
- The mean values of yeast count in frozen Quail meat samples were 2.5x102±4.8x10 cfu/g, with a range of 1x10 to 6x103 cfu/g, while in fresh Quail meat samples were 1.8x102±2.8x10 cfu/g, with a range of 5x10 to 6.5x102 cfu/g.
- The mean values of TVN (mg/100g) in examined samples of frozen and fresh quail meat were 12.72 ± 0.55 and 14.42 ± 0.65, respectively.
- The mean values of TBA (mg/kg) in examined samples of frozen and fresh quail meat were 0.11 ± 0.02 and 0.14 ± 0.01, respectively.
- The mean values of FFA (%) in examined samples of frozen and fresh quail meat were 1.12 ± 0.096 and 1.1 ± 0.086, respectively.
Part 2:
A three trial based experiment was designed to evaluate the antibacterial effect of different concentrations (1%, 1.5%, 2%) of Rosemary, Clove and Thyme essential oils against isolated strain of salmonella artificially inoculated in Quail carcass during cold storage at 4℃.
The obtained results revealed that each of Rosemary, Clove and Thyme EOs has antimicrobial effect against S.Kentucky.
The counts of S.Kentucky when the Quail carcass samples treated with 1% concentration of Rosemary oil for 2 hrs, 1 day and 2 days after inoculation by Salmonella Kentucky at initial count of 1.3x105 cfu/g were 1x105±1.4x104, 8x104±5.6x104 and 3.4x103±2.8x102 cfu/g, respectively. With 1.5% concentration of Rosemary oil for the same durations the count of salmonella were 7.8x104±2.8x103, 6x103±4.2x103 and 2.6x103±7x102cfu/g, respectively. While, using of 2% concentration of the same oil the salmonella counts were 6.1x104±4.1x104, 3.8x103±2.8x102 and 2.2x103±9.8x102 cfu/g after 2hrs, 1 day and 2 days of inoculation, respectively. The 3rd day after inoculation samples did not tested for salmonella because the signs of spoilage were appeared on Quail carcass samples.
By using 1% concentration of Clove oil for 2 hrs, 1 day and 2 days were 5.6x104±7x103, 2.5x104±2.8x103 and 2.2x103±5.7x102 cfu/g, respectively. And by using 1.5% concentration of Clove oil the counts were 3.1x104±1.4x103, 1.8x104±4.2x103and 1.1x103±4.2x102 cfu/g after the same durations. While in case of using the concentration of 2% of the same oil, S.kentucky counts were 1.5x104±7x103 , 3.5x103±4.2x102 and 3x102±1.4x102 cfu/g after 2 hrs, 1 day and 2 days of inoculation, respectively. Signs of spoilage appeared on Quail carcass samples at the 3rd day of inoculation so; examination for salmonella count did not performed.
By using the concentration of 1% of Thyme oil, S.kentucky counts were 8.3x104±2.8x103, 5.2x104±1.5x104 and 3.1x104±4.2x103 cfu/g after 2 hrs, 1 day and 2 day of inoculation, respectively. By using the oil at a concentration of 1.5% S.kentucky counts were 7.8x104±1.1x104, 4.7x104±2.4x104 and 2.7x104±5.7x103 cfu/g after the same durations of inoculation, respectively. While, in case of using the concentration of 2% of the same oil, S.kentucky counts were 5.7x104±9.9x103, 3.7x104±1.7x104 and 2x104±1.2x104 cfu/g after 2 hrs, 1 day and 2 day of inoculation, respectively. Signs of spoilage appeared on Quail carcass samples at the 3rd day of inoculation so; examination for salmonella count did not performed.
The highest reduction percentages of S.Kentucky were 99.7%, 98.3% and 76.1% at 2nd day of storage using 2% concentration of clove, rosemary and thyme EO, respectively. Therefore, Clove oil gives the best result followed by Rosemary oil then Thyme oil.