Identification of the active compounds in alcoholic extracts of chard and watercress and their use in improving the physical properties of freeze-stored beef birch

Rana Qassim Mahood Issa; Batoul Abdel Rahim Ahmed; Abdel Rahim; Abdel Rahim

doi:10.53730/ijhs.v6nS10.13427

Authors

Rana Qassim Mahood Issa Department of Food Sciences/College of Agricultural Engineering/University of Baghdad/Baghdad/Iraq
Batoul Abdel Rahim Ahmed Department of Food Sciences/College of Agricultural Engineering/University of Baghdad/Baghdad/Iraq
Abdel Rahim Department of Food Sciences/College of Agricultural Engineering/University of Baghdad/Baghdad/Iraq
Abdel Rahim Department of Food Sciences/College of Agricultural Engineering/University of Baghdad/Baghdad/Iraq

Keywords:

identification, alcoholic extracts, physical properties, freeze-stored

Abstract

In this study, alcoholic extracts of swiss chard and watercress were prepared and the percentage of yield was calculated, then quantitative and qualitative detection of its active compounds using Chromatography Mass Spectrometry-GC/MS technology, and the extracts were introduced into the preparation of bovine birch, and the study of its effect on the physical properties represented in water carrying capacity, which amounted to (18.47, 18.33)%and the loss during defrost, which amounted to (2.33, 2.21)%, and the loss during cooking, which amounted to (22.63,22.49)% and the cooking yield, which amounted to (82.70, 82.50)%, as the addition of these extracts improved the physical properties compared to the control sample and for all storage periods up to 30 day.

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