الفهرس Only 14 pages are availabe for public view
 |  | from | 115 |  |  |
| | | from | 115 | | |
Abstract
Forty traditional Egyptian beef luncheon sausages were examined to determine their quality. Most luncheon sausage samples had bad sensory panel scores, low moisture, protein, magnesium, zinc and high ash, collagen, calcium, iron, cupper, manganese contents as well as high TBARS. Marketed sausage samples had higher aerobic and anaerobic bacterial counts as well as various types of pathogenic clostridia were isolated from them. Low shear force, high lightness, redness and brownness were characteristics for all marketed sausages. Most of the examined samples contained both bone and cartilage which could be detected either by phase contrast or light microscope. Six trials based experiments (with three replicates each) were performed to explore the effect of MRPM when added with different percentages (0, 10, 30, 50, 70 and 90%) to luncheon sausage formulations then cooked at different core temperatures (70, 80 and 90°C) on the quality attributes of luncheon sausage. Examination of both control luncheon sausage without addition of MRPM and those containing different rates of addition during storage at 4°C for 3 months indicated that both level of MRPM and storage time had a negative effect on their organoleptic and eating quality characteristics. Protein content of luncheon sausage was the most prominent constituent affected by addition of MRPM. Luncheon sausage formulated with high rate of MRPM addition characterized by high calcium, iron, copper, manganese and low zinc and magnesium content. Moreover, low shear force, high lightness, redness and brownness were noted in luncheon sausage formulations with a high percentage of MRPM addition. Different cooking core temperature had significantly changes in most criteria of sausages as well as on their different structures. Photos of histological staining with H&E and trichrome blue of experimental sausages with different addition rates of MRPM can be used as a safe method for quantitative determination of rate of addition of MRPM to sausages. Finally it is advisable to restrict the addition rate of MRPM to luncheon sausage to not more than 30% of the meat mass. Increasing the addition of MRPM to luncheon sausage as well as storage at 4C for 3 months adversely affected organoleptic and eating quality characteristics of such product.