الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Since it is a large source of protein, minerals, vitamins, and trace elements, meat is acknowledged as being an important ingredient of a balanced diet. The creation of unique functional meat products was motivated by research into unfavorable issues with meat consumption and its effects on human health. A dramatic increase in fast food consumption was caused by recent socioeconomic changes, greater mobility, fewer family get-togethers, and an expansion of the workforce. Meat is easily exposed to lipid oxidation because of its complex physical structure and chemical makeup, both of which make it sensitive to oxidation. Because they are less expensive, more stable, and more powerful than natural antioxidants, synthetic antioxidants like BHT and BHA have been used to counteract the detrimental effects of lipid oxidation on the sensory qualities (color, flavor, and texture) and nutritional value of food. A good way to delay rancidity, reduce the creation of harmful chemicals, maintain nutritional content, and prolong the shelf life of fatty food products is to add antioxidants in meals that contain fat. Processors are looking for natural solutions to preserve their products as consumer concerns about the amount of chemicals added to their food grow. In order to balance diets high in fat, there has recently been a lot of interest in employing natural additives rather than synthetic ones. It was shown that using various herbs, spices, and their extracts as natural antioxidants significantly decreased oxidative degradation and provided additional barriers to the growth of pathogenic and spoilage bacteria in order to extend the shelf life of various meat and meat products.
Numerous studies have examined the effects of natural antioxidants and packaging changes on the stability of lamb meat products during frozen storage. For instance, some researchers looked at how the oxidative stability of lamb meat products under freezing was impacted by three different natural antioxidants: rosemary extract, grape seed extract, and tea polyphenols. The results showed that all three antioxidants were effective in reducing lipid oxidation and maintaining the sensory quality of the beef products throughout storage.
The goal of the current study was to determine the effects of grape seed extract in combination with packaging modifications on the stability of lamb meat burgers kept in a frozen state for 8 months.
1- The chemical composition of treated and untreated lamb meat burgers in various packaging treatments (wet weight) revealed that there were no appreciable differences between the different treatments for all samples at zero time of storage under frozen conditions in terms of moisture content, protein content, total ash content, or water holding capacity. The findings, however, revealed some variations in the extract, pH, total acidity, TVN, and TBA values between the treatments.
2- Moisture content for all samples reduced as storage times increased. In comparison to samples that included 0.1% grape seeds extract, the reduction in moisture content was a little bit more in the control samples. Due to the packaging materials utilized and the vacuum technique, which eliminates the head space between the food ingredients and the packaging side, the packaging under vacuum treatment also reduced moisture content loss.
3- With more storage time, all samples’ values of (WHC) dropped. The reduction rate in the control samples was significantly higher after 8 months of frozen storage (from 43.26% to 38.51%) and (from 43.49% to 39.29%) than it was in the samples treated with grape seeds extract (from 43.25% to 40.73% & from 43.59% to 50.1% for samples packaged without and with vacuum, respectively). The data show that the expressible water contents of all samples rose after storage. The increase in the control samples was noticeably greater.
4- The control samples shrunk more than the samples that had received grape seeds extract treatment at any point throughout the storage period. Of all the samples, those that were vacuum-packed and given 0.1% grape seed extract had the lowest rates of cooking loss.
5- For all treatments, the pH values decreased noticeably during the storage period. The decline was greater in samples not vacuum-packed compared to samples that were. This demonstrates how the packaging process significantly affects the pH level of the stored products. The control samples exhibited the highest overall acidity in contrast to samples treated with 0.1% grape seeds extract. The length of storage period and the rise in the total acidity levels were both reduced by vacuum packaging.
6- According to the findings, TBA values increased over time for all treatments. The fact that the TBA values for the control samples were greater than those for the ones treated with grape seeds extract demonstrates how effective natural antioxidants are at preventing the formation of oxidative chemicals.
7- As storage time passed, (TVN) levels increased in every sample. At the beginning of storage period, the (TVN) values for the control and samples treated with 0.1% grape seeds extract (packaged without and with vacuum) were 9.36-7.79 mg/100g and (7.49-7.36) mg/100g, respectively. This shows that the addition of grape seed extract somewhat decreased the values of the (TVN).
8- After each treatment and throughout storage, there was a decrease in the total number of bacteria. For control samples without vacuum and with vacuum, the reductions were 3.63-3.18 (log CFU/g) and 3.54-3.08 (log CFU/g), respectively; for samples containing 0.1% grape seeds extracts, the reductions were 3.59-3.00 (log CFU/g) and 3.56-2.48 (log CFU/g), respectively. In the samples that had been vacuum-packed, the overall bacterial count was substantially the lowest. For all treatments and storage times, the findings showed a reduction in the amount of psychrophilic bacteria (log CFU/g). Control samples had more colonies than samples that had been exposed to 0.1% grape seeds extract.
9- During frozen storage, a treatment with 0.1% grape seed extract preserves and improves the quality of the lamb meat product. According to the panelists’ assessments, lamb meat burgers packaged under vacuum had a positive impact on the product’s quality throughout storage for 8 months under storage conditions as opposed to those packaged without vacuum.
In conclusion, it can be said that adding 0.1% grape seed extract to the vacuum-sealed packaging improved the lamb meat burger product, which was kept frozen for eight months.