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Natural vegetables extracts as alternative to nitrite in some meat products / Ahmed Mohamed Tahsin Ghazy ; Supervised Mohamed M.T. Emara , Gehan. M. A. Kassem

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Ahmed Mohamed Tahsin Ghazy , 2021Description: 59 P. : charts , facsimiles ; 25cmOther title:
  • مستخلصات الخضروات الطبيعية كبديل للنيترايت فى بعض مصنعات اللحوم [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control Summary: To explore the efficacy of red beetroot and radish powder substitution to nitrite salt in oriental sausage, four groups of sausage were processed. Frist group N (100ppm of Sodium nitrite), 2nd group BR (0.065% beetroot powder), 3rd group R (0.065% radish powder) and 4th group NBR (0.065% beetroot powder+100 ppm Sodium nitrite), and kept frozen at -18{u2103}. Sensory, physicochemical, nitrite residue and bacterial analysis were performed immediately after production and at monthly interval for 3 months. The achieved result revealed that addition of vegetable powder significantly improves sausage sensorial and instrumental color through whole storage time, while other sensory characteristics are not affected. Residual nitrite in NBR is significantly lower than N group at zero time, while at the end of storage N group showed lower nitrite residue than NBR group. Sodium nitrite and beetroot powder treated group revealed positive antimicrobial activity than that of radish powder. Beetroot and radish powder considered as good and stable colorant with more investigation is required to explore their nitrite substitution in oriental sausage
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Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.06.M.Sc.2021.Ah.N (Browse shelf(Opens below)) Not for loan 01010110082997000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.06.M.Sc.2021.Ah.N (Browse shelf(Opens below)) 82997.CD Not for loan 01020110082997000

Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control

To explore the efficacy of red beetroot and radish powder substitution to nitrite salt in oriental sausage, four groups of sausage were processed. Frist group N (100ppm of Sodium nitrite), 2nd group BR (0.065% beetroot powder), 3rd group R (0.065% radish powder) and 4th group NBR (0.065% beetroot powder+100 ppm Sodium nitrite), and kept frozen at -18{u2103}. Sensory, physicochemical, nitrite residue and bacterial analysis were performed immediately after production and at monthly interval for 3 months. The achieved result revealed that addition of vegetable powder significantly improves sausage sensorial and instrumental color through whole storage time, while other sensory characteristics are not affected. Residual nitrite in NBR is significantly lower than N group at zero time, while at the end of storage N group showed lower nitrite residue than NBR group. Sodium nitrite and beetroot powder treated group revealed positive antimicrobial activity than that of radish powder. Beetroot and radish powder considered as good and stable colorant with more investigation is required to explore their nitrite substitution in oriental sausage

Issued also as CD

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