Microbial Quality of Tabbouleh, Vegetable Salad Based on Parsley, Commercially Produced in Jordan

Oumaima Ilham Kidar; Mohammed Yamani

doi:10.35516/jjas.v20i2.783

المؤلفون

Oumaima Ilham Kidar The University of Jordan, Amman, Jordan https://orcid.org/0009-0007-1228-2091
Mohammed Yamani University of Jordan https://orcid.org/0000-0002-7516-4224

DOI:

https://doi.org/10.35516/jjas.v20i2.783

الكلمات المفتاحية:

التبولة، سلطة شرقية، النظافة الصحيحة، الجودة الميكربيولوجية

الملخص

تمت دراسة جودة 60 عينة تبولة، وهي سلطة شرقية شهيرة، من 15 مطعما في عمان، الأردن؛ بحيث أخذت عينتين من كل مطعم على فترتين ((أكتوبر (الفترة الأولى) وديسمبر (الفترة الثانية)). كما تم تحضير عينتين مرجعيتين من التبولة في ظل ظروف صحية، واختبارهما للمقارنة. تراوح محتوى الرطوبة في العينات من 65.2 إلى 85٪ بمتوسط 76.8٪، وتراوح الحموضة من 3 إلى 4.2 بمتوسط 3.5 وبينما تراوحت الحموضة بين 0.5 إلى 1.1٪ بمتوسط قدره 0.8 ٪. تسمح هذه الظروف الداخلية بنمو العديد من الأحياء الدقيقة. خلال الفترة الأولى كانت متوسطات عدد الطبق الهوائي، أعداد بكتيريا القولون، بكتيريا حمض اللاكتيك و الخمائر ( 5.5، 4.1، و 5.2، 6 لوغريتم وحدة مكونة للمستعرات/غرام ) على التوالي ؛ بينما كانت خلال الفترة الثانية (5,3, 3,5 و 4,1 و5.7 لوغريتم وحدة مكونة للمستعرات/ غرام)، مع عدد قليل من المكورات العنقودية الذهبية (< 1 لوغريتم وحدة مكونة للمستعرات/ غرام) . كانت العينات المرجعية لديها عدد أقل بكثير من عدد الطبق الهوائي، أعداد بكتيريا القولون، بكتيريا حمض اللاكتيك و الخمائر الذي بلغ (2.7، < 10 ،1.9 و 2.6 لوغريتم وحدة مكونة للمستعرات/ غرام ) على التوالي. مما يشير إلى أن التبولة التجارية يتم إعدادها عادةً دون اتباع إجراءات النظافة الصحيحة. كانت أعداد جميع الكائنات الحية الدقيقة أعلى بشكل ملحوظ في العينات في الفترة الأولى مقارنة بالفترة الثانية، مما يشير إلى أن جودة التبولة تدهورت مع مرور الوقت بسبب درجات حرارة أعلى نسبيًا. تسلط هذه الدراسة الضوء على أهمية ممارسات النظافة الصحيحة أثناء إعداد التبولة وضرورة مراقبة جودتها البكتيريولوجية بانتظام.

التنزيلات

بيانات التنزيل غير متوفرة بعد.

السير الشخصية للمؤلفين

Oumaima Ilham Kidar، The University of Jordan, Amman, Jordan

Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, Jordan

Mohammed Yamani، University of Jordan

Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, Jordan

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