LOW NUCLEIC ACIDS DRIED YEAST AS MEAT SUBSTITUTE IN BEEF SAUSAGE | ||
| Egyptian Journal of Agricultural Research | ||
| Volume 71, Issue 2, June 1993, Pages 539-549 PDF (2.57 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.1993.460098 | ||
| Author | ||
| BADAWY M. DARWISH | ||
| Food Technology Research institute, Agricultural Research Centre, Giza, Egypt | ||
| Abstract | ||
| In this study low nucleic acids dried yeast (L.N.A. D. Y.) was prepared to overcome the side effects of high content of nucleic acids on puplic health. The L. N. A. D. Y. was diluted with water (at the ratiol :1) before it was used to reduce the production cost of beef sausage . Beef sausages were prepared by replacement a part of meat ( 0, 10 , 20 and 30%) with an equal amount of diluted ( L. N. A. D. Y. ). All sausages met the requirements of the Egyptian Standards. Organoleptic evaluation showed that beef sausages containing 10% and 20% L. N. A. D. Y. were good . Therefore , it could be commercially produced The physical properties of the prepared sausages including yield, feder value , W. H. C. and Plasticity were acceptable. | ||
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