الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 84 |  |  |
| | | from | 84 | | |
Abstract
This study was aimed to determine antibacterial effect of sesamol and sesame oil against Aerobic plate counts and Enterobacteriaceaecounts which contaminated meat during slaughter and processing in addition to determine the antioxidant effect of sesamol and sesame oil through estimation of lipid peroxide value as well as catalase and glutathione activities in meat balls stored aerobically at 4±1oc for 16 days. It was observed that the use of sesamol and sesame oil at different concentrations produce a significant reduction in APCs in comparison to control samples. On the other hand, treatment of meat balls with sesamol and sesame oil induce the greater reduction effect in which there was complete inhibition in the growth of Enterobacteriaceae. Based on these results, conclude that addition of sesame oil and Sesamol onto meatballs as natural additives showed good antibacterial and antioxidant activities which enhanced quality and improved shelf life of meat in addition to effectively delay the lipid oxidation. providing the consumer food with benefits to avoid carcinogenic and toxic properties or sensitivities which may occur from the use of synthetic additives.