ASSESSMENT OF MONOSODIUM GLUTAMATE (MSG), SENSORY, PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITY IN SOME MEAT PRODUCTS | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 37, Volume 71, Issue 186, July 2025, Page 447-464 PDF (871.65 K) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.2025.362412.1598 | ||||
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| Authors | ||||
SALMA, A.A. BAKRY  1; ABD-EL-MALEK, A.M. 2; AMINA, M. ElRAIS 3 3
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| 1Department of Animal Health, Nutrition and Food Control, Faculty of Veterinary Medicine, Sphinx University, Assiut, Egypt. | ||||
| 2Professor of Meat Hygiene, Safety and Technology, and Head of Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University, Egypt. And Department of Food Hygiene and Technology, School of Veterinary Medicine, Badr University in Assiut, Assiut, Egypt. | ||||
| 33 Associated Professor in Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Egypt. | ||||
| Abstract | ||||
| This study aimed to assess the values of one of the harmful food additives used in food production, monosodium glutamate (MSG). A total of 60 random samples of some frozen meat products included beef burger, sausage, beef kofta and chicken nuggets (15 for each) collected from different supermarkets in Assiut City, Egypt. The samples were subjected to sensory evaluation, physico-chemical and microbiological quality. The findings revealed that the examined beef kofta samples have the lowest scores of sensory attributes, compared to beef burger and chicken nuggets samples, which recorded the highest scores. Concerning MSG, the results revealed levels were 1.415 mg/gm. in beef burger; 2.28 in sausage; 2.18 in beef kofta and 3.34 in chicken nuggets, respectively. Moreover, pH determined, and the mean values were 6.37 in beef burger; 6.22 in sausage; 6.45 in beef kofta and 6.27 in chicken nuggets, respectively. Also, the mean values for total volatile basic-nitrogen (TVB-N) (mg/100gm.) and thiobarbituric acid number (TBA) (mg MAD/kg) were 9.52 and 0.35 in beef burger; 12.13 and 0.27 in sausage; 8.87 and 0.4 in beef kofta and 11.11 and 0.23 in chicken nuggets, respectively, which within the permissible limits and all accepted according to the Egyptian standard specifications. Moreover, the bacteriological examination showed that mean values (cfu/g) of TBC and Total Y&M Count were 1.03x ±5.12x and 1.33x ±7.12x in beef burger; 1.43x ±6.63x and 3.73x ±1.66x in sausage; 6.75x ±3.01x and 3.2x ±1.04x in beef kofta and 5.33x ±3.35x and 1.98x ±9.67x in chicken nuggets, respectively. Furthermore, E.coli 0157:H7 identified serologically in two of both beef burger and sausage were (13.33%) and in one of chicken nuggets was (6.67%). In conclusion, application strict hygiene practices along the meat production process is important to prevent low quality products and food-borne diseases. | ||||
| Keywords | ||||
| Meat products; MSG; Physico-chemical examination; Microbiological examination; E. coli 0157:H7 | ||||
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