THE TRADITIONAL EGYPTIAN LUNCHEON 1-QUALITY ATTRIBUTES OF MARKET PRODUCT | ||
| Veterinary Medical Journal (Giza) | ||
| Volume 49, Issue 2, April 2001, Pages 199-210 PDF (3.27 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/vmjg.2001.372094 | ||
| Authors | ||
| T NOUMAN* 1; A DARWISH1; ZINAB NIAZI2; HODA AIEDIA2 | ||
| 1Dept. of Food Hygiene, Fac. Vet. Med. Cairo Univ. | ||
| 2Dept. of Food Hygiene, Animal Health Research Inst, Giza. | ||
| Abstract | ||
| Sixty samples of the market traditional luncheon Sausage filled into permeable cellulose casing Were examined. The normal accepted organoleptic attributes as regard, colour, flavour, surface Skin, and the slice properties were determined as; Normal cure, fleshy cure, fine and fine with good Binding respectively. Deviations were also defined and discussed. The p. H. value, degree of fat oxidation and the TVBN could be taken collectively as a measure For the freshness attributes of the product. The chemical analysis of the samples for their nutritional contribution revealed that 100% of them Were adulterated when compared with the criteria Listed in the Egyptian standard specification No.1114/1991. Under the light of the same specification; 66.6% of the examined samples failed to Comply microbiologically. Except for the intentional adulteration with starch es, the overall product quality is affected with the Producing plant grade as sorted by visual inspection. | ||
|
Statistics Article View: 56 PDF Download: 25 |
||
