The effect of add germinated barly,flax seed and jerusalum artichoke to improve some qualities of tablets minced meat saved freeze

Abstract

The purpose of the study the current to starte a some food functional , which included germinated barly flax seed 5% and jerusalum artichoke10% to the tablets beef saved freeze on the temperature -18 resulte showed significant reduction in the indicators oxidative stress which included peroxide thiobarebutric acid fatty acid free and low value of cholesterol as well as low liquid liberal in the samples various transactions , compared with a sample control as results showed high moral and in the proportion of total nitrogen , nitrogen and protein and non protein samples treatment compared to a sample control as well as there was a high moral and in the factor values for tyrosine /tryptophan the total and non – protein and protein compared to a sample control showed the result of sensory evaluation that the start a plant led to improve the qualities of sensory , which included the color and flavor tenderness , juinceness and total acceptance .