| 000 | 03319cam a2200349 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223031921.0 | ||
| 008 | 180131s2017 ua f m 000 0 eng d | ||
| 040 |
_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aPh.D | ||
| 099 | _aCai01.10.06.Ph.D.2017.Ma.Q | ||
| 100 | 0 | _aMahmoud Ali Mohammed Ahmed | |
| 245 | 1 | 4 |
_aThe quality of low cost formulation of traditional Egyptian luncheon sausage / _cMahmoud Ali Mohammed Ahmed ; Supervised Taha Mahmoud Nouman , Mohamed M. T. Emara , Osama Ali Attala |
| 246 | 1 | 5 | _aجودة اللانشون المصري منخفض التكلفه |
| 260 |
_aCairo : _bMahmoud Ali Mohammed Ahmed , _c2017 |
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| 300 |
_a74 P. ; _c25cm |
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| 502 | _aThesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control | ||
| 520 | _aFor 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 | _aIssued also as CD | ||
| 653 | 4 | _aLuncheon sausage | |
| 653 | 4 | _aQuality | |
| 653 | 4 | _aRice bran | |
| 700 | 0 |
_aMohamed M.T. Emara , _eSupervisor |
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| 700 | 0 |
_aOsama Ali Attala , _eSupervisor |
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| 700 | 0 |
_aTaha Mahmoud Nouman , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aNazla _eRevisor |
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| 905 |
_aShimaa _eCataloger |
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| 942 |
_2ddc _cTH |
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| 999 |
_c64757 _d64757 |
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