August 2018 Vol.6 No.7

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Original Research Article

Protein Content and Antibacterial Effect of Agaricus bisporus Additive on Chicken Minced Meat

Nagwa Thabet Elsharawy

Biology Depart., Faculty of Sciences, University of Jeddah, Jeddah, Saudi Arabia/Biology Department, Faculty of Sciences, University of Jeddah, Jeddah, Saudi Arabia

Email: dr.nagwa2004@yahoo.com
Tel: 0096650582417929

Accepted August 13, 2018

Abstract

This study focused on the effect of adding Agaricus bisporus mushroom to chicken minced meat and its effect on extending shelf life and protein percent within 7 days storage at refrigerator temperature. About 21.75 kg of chicken minced meat was added to dried Agaricus bisporus mushroom powder by different concentrations (5%, 10%, 20%, 30%), level of total bacterial count was evaluated, total anaerobic count, Staphylococcus aureus and Escherichia coli on the different samples on (0 day, 3rd day, 5th day and 7th day) days after refrigeration storage at ±4ᵒC. Also about 50 gm dried Agaricus bisporus powder with different concentrations tested against one gram-positive bacteria (Staphylococcus aureus) and one gram-negative bacteria (Escherichia coli) to measuring the zone of inhibition. Determination of total nitrogen content on meat using Kjeldahl apparatus was also performed. The best reduction effect of different concentrations of Agaricus bisporus mushroom observed in case of 20% & 30% conc. Of mushroom powder addition especially against E. coli, followed by total aerobic counts while the lowest inhibition effect recorded against Staphylococcus aureus followed by total anaerobic count. Protein % decreased by prolong storage period, while, the protein % were increased by adding higher Agaricus bisporus concentrations as follow; (19.0%, 19.12%, 19.26, 19.50%, 19.74%) on control, 5%, 10%, 20%, 30% Agaricus bisporus powder concentrations respectively. The study reported the positive reduction effect of Agaricus bisporus against E. coli (food pathogen), total aerobic count (food spoilage microorganisms, which lead to extending the shelf life of the chicken minced meat product) respectively with less inhibition effect against total anaerobic counts and Staphylococcus aureus as gram positive foodborne microorganisms. Further studies is recommended to establish more applications using Agaricus bisporus to enriching more types of food to extend shelf life and improve nutritive values of food naturally and safely which helps in improving consumers health.

Keywords: Natural preservatives, white cotton mushroom, food poisoning, Sensitivity Test, fungi