THE EFFECT OF PECTIN AND PECTIN NANOPARTICLES ON SOME QUALITY PROPERTIES OF MEAT SAUSAGE | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 10, Volume 97, Issue 3, September 2019, Page 627-643 PDF (10.97 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2019.152561 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| USAMA. BDAIR1; SALWA M. ESMAIL2; MEDHAT E. ABDEL-WHAB2 | ||||
| 1Agricultural Extension and Rural Development Research Institute, Agricultural Research Center, Dokki ,Giza, Egypt. | ||||
| 2Rural Sociology and Agricultural Extension Depet., Faculty of Agricultural, Cairo University | ||||
| Abstract | ||||
| the aim of this work was to investigate the possibility of using nanoparticles pectin as active colloidal systems in meat sausage. The effect of different concentrations of pectin and pectin nanoparticles as active colloid on the quality properties of the physicochemical, texture profile and sensory evaluation of meat sausage were investigated. The results showed that the particle sizes were decreased with decreasing the concentrations of pectin. The obtained results indicated that the best water holding capacity (lowest value) , plasticity, cooking loss, cooking yield, emulsion stability, texture profile analysis and sensory evaluation were recorded in the nanoparticles pectin sausage samples (P6,P5 and P4) when compared to the ordinary pectin sausage samples (P3,P2 and P1) and control samples (C). | ||||
| Keywords | ||||
| colloid; pectin nanoparticles; meat products; meat sausage | ||||
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