Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Utilizing beneficial bacterial to enhance the nutritional value of protein rich foods by production of healthy organic compounds

Document Type : Original Article

Authors
bassim Al-Khafaji 1
Husam Al-Saadi 2
ali alhasan 3
shahad alkhazily 2
raad shahad 4
1 Department of Horticulture Science / Faculty of Agriculture / Al-Qadisiyah University / Al-Diwaniyah / Iraq
2 Plant Protection, Faculty of Agriculture, Al-Qadisiyah University, Diwaniyah, Iraq
3 Horticultural Sciences, Faculty of Agriculture, Al-Qadisiyah University, Diwaniyah, Iraq
4 Soil Science and water Resources, Faculty of Agriculture, Al-Qadisiyah University, Diwaniyah, Iraq
10.48311/fsct.2026.117718.82953
Abstract
In this study lab-isolated Pediococcus and Bifidobacterium species produced acetic acid from nutrient-rich honey and fruit juice. Bifidobacterium outperformed Pediococcus (52.08 mg/L). Acetic acid-enriched sheep meat showed improved metrics (TBA: 0.13 mg/kg, P.V: 1.96 mEq/kg) after 18 weeks. Clostridium perfringens was absent, whereas Flavobacterium species were detected (2750 cells/g). Expert sensory evaluation scored 93/100 indicating high acceptability. Acetic acid addition prolonged refrigerated shelf life addressing non-standard temperature storage issues, enhancing meat quality and nutritional profile. Based on this principle, the study aimed to achieve those goals of scientific and practical value and a positive impact on product health and, consequently, human health. Based on this principle, the study aimed to use one of the healthy organic acids that has a prominent and effective role in preserving food such as sheep meat and preserving it for extended periods at different temperatures, as well as improving its quality and sensory attributes such as taste, color, texture and smell.
Keywords
Beneficial bacterial
Acetic acid
Fruit juice
Sheep meat
Honey
Subjects
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