Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage
Abd El-Razik, Mohamed; Hafssa B. El-Nashi; Abdel Fattah Abdel Karim Abdel Fattah; Nadia R. Abdel Rahman;
Abstract
This study was performed to evaluate the effect of pomegranate peels powder at concentrations
of 1%, 2% and 3% on keeping quality characteristics of prepared beef sausage during a
storage period at (4 ±2 C) for 12 days. Chemical compositions, physical, physicochemical and
chemical characteristics, microbiological criteria, cooking quality and sensory characteristics of different
prepared beef sausage samples were determined. The addition of different concentrations of
pomegranate peels powder caused high storage stability and reduced values of TBA and TVN of
prepared beef sausage samples during refrigerated storage compared to control beef sausage samples.
The microbiological criteria of prepared beef sausage samples with pomegranate peels powder
were also improved. This could be due to the presence of phenolic compounds in pomegranate peels
which could act as antioxidant and antimicrobial substances. Prepared beef sausage samples containing
pomegranate peels powder recorded high cooking quality and sensory characteristics in
comparison with control beef sausage samples.
of 1%, 2% and 3% on keeping quality characteristics of prepared beef sausage during a
storage period at (4 ±2 C) for 12 days. Chemical compositions, physical, physicochemical and
chemical characteristics, microbiological criteria, cooking quality and sensory characteristics of different
prepared beef sausage samples were determined. The addition of different concentrations of
pomegranate peels powder caused high storage stability and reduced values of TBA and TVN of
prepared beef sausage samples during refrigerated storage compared to control beef sausage samples.
The microbiological criteria of prepared beef sausage samples with pomegranate peels powder
were also improved. This could be due to the presence of phenolic compounds in pomegranate peels
which could act as antioxidant and antimicrobial substances. Prepared beef sausage samples containing
pomegranate peels powder recorded high cooking quality and sensory characteristics in
comparison with control beef sausage samples.
Other data
| Title | Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage | Authors | Abd El-Razik, Mohamed ; Hafssa B. El-Nashi ; Abdel Fattah Abdel Karim Abdel Fattah ; Nadia R. Abdel Rahman | Keywords | Beef sausage;Cooking characteristics;Microbiological criteria;Pomegranate peels;TBA;TVN;Sensory characteristics | Issue Date | Dec-2015 | Publisher | Elsevier | Journal | Annals of Agricultural Sciences | Volume | 60 | Issue | 2 | Start page | 403 | End page | 412 | DOI | 10.1016/j.aoas.2015.10.002 |
Attached Files
| File | Description | Size | Format | Existing users please Login |
|---|---|---|---|---|
| Quality characteristics of beef sausage contained pomegranate peels.pdf | 376.58 kB | Adobe PDF | Request a copy |
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.