The quality of low cost formulation of traditional Egyptian luncheon sausage / (Record no. 64757)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03319cam a2200349 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | EG-GiCUC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250223031921.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 180131s2017 ua f m 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EG-GiCUC |
| Language of cataloging | eng |
| Transcribing agency | EG-GiCUC |
| 041 0# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | Deposite |
| 097 ## - Thesis Degree | |
| Thesis Level | Ph.D |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | Cai01.10.06.Ph.D.2017.Ma.Q |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mahmoud Ali Mohammed Ahmed |
| 245 14 - TITLE STATEMENT | |
| Title | The quality of low cost formulation of traditional Egyptian luncheon sausage / |
| Statement of responsibility, etc. | Mahmoud Ali Mohammed Ahmed ; Supervised Taha Mahmoud Nouman , Mohamed M. T. Emara , Osama Ali Attala |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | جودة اللانشون المصري منخفض التكلفه |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Cairo : |
| Name of publisher, distributor, etc. | Mahmoud Ali Mohammed Ahmed , |
| Date of publication, distribution, etc. | 2017 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 74 P. ; |
| Dimensions | 25cm |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | For production of good quality emulsion-type sausages, using high quality skeletal muscles with good hygienic conditions during processing is necessary which ultimately increase the cost of final product, which forced most meat processing plants in Egypt to replace meat with low coast ingredients. Addition of large percentage of non-meat tissues impairs many technological defects to the final product. Therefore, the aim of this study is to determine the quality and safety of some Egyptian luncheon. 240 traditional Egyptian beef luncheon sausage were subjected to investigation. Sensory analysis revealed deterioration of sensory parameters of all investigated samples with binding was a common problem. Chemical examination revealed very low total soluble, sarcoplasmic, myofibrillar and collagen content. Mean values of thiobarbituric acid reactive substances were unacceptablely high. The aforementioned problems together with the high microbial load makes the product unacceptable for human consumption. Development of stable meat emulsion depends on state of meat proteins and its water-binding and emulsifying properties. To achieve this goal six luncheon sausage formulations were produced by replacing beef with low coast ingredients (heart, mechanically deboned poultry meat) to formulate product with acceptable quality attributes. Emulsion stability of the control product produced totally with beef was higher than other treatments. However, addition of rice bran and potato starch significantly improved emulsion stability parameters. Chemical examination of luncheon sausage produced with low coast formulations showed significant decrease in total protein, total soluble, sarcoplasmic, myofibrillar proteins and ash content with significant variation in fat and collagen as well as slight variation in moisture content. Sensory panel analysis revealed decrease in all sensory parameters due to incorporation of non-meat ingredients, with addition of mechanically deboned poultry meat induced more pronounced effect than that of heart |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE | |
| Additional physical form available note | Issued also as CD |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Luncheon sausage |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Quality |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Rice bran |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mohamed M.T. Emara , |
| Relator term | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Osama Ali Attala , |
| Relator term | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Taha Mahmoud Nouman , |
| Relator term | |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://172.23.153.220/th.pdf">http://172.23.153.220/th.pdf</a> |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) | |
| Cataloger | Nazla |
| Reviser | Revisor |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) | |
| Cataloger | Shimaa |
| Reviser | Cataloger |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Thesis |
| Source of classification or shelving scheme | Not for loan | Home library | Current library | Date acquired | Full call number | Barcode | Date last seen | Koha item type | Copy number |
|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | المكتبة المركزبة الجديدة - جامعة القاهرة | قاعة الرسائل الجامعية - الدور الاول | 11.02.2024 | Cai01.10.06.Ph.D.2017.Ma.Q | 01010110074212000 | 22.09.2023 | Thesis | ||
| Dewey Decimal Classification | المكتبة المركزبة الجديدة - جامعة القاهرة | مخـــزن الرســائل الجـــامعية - البدروم | 11.02.2024 | Cai01.10.06.Ph.D.2017.Ma.Q | 01020110074212000 | 22.09.2023 | CD - Rom | 74212.CD |