EVALUATION OF PROCESSED SAUSAGE WITH PASTRAMI COATING MIXTURE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 30, Issue 10, October 2005, Page 6111-6121 PDF (3.31 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237982 | ||||
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| Authors | ||||
| Zoba M. Aly1; T. A. EI-Seesy1; K. I. Hamad2 | ||||
| 1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 2Food Technology Dept. National Research Center, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| Consumption of pastrami had faced some problems such as microbial growth and shortage of the shelf life because of the cross-contamination during processing and handing. In this study pastrami coating mixture (PCM) was added to the sausage formula to produce a sausage with the pastrami flavour compared with the commercial pastrami. The results showed that the best percentage of PCM was 10%. The red colour degradation in pastrami during storage was more rapid than the other sausage samples. The total volatial nitrogen (TVN) content was more pronounced in commercial pastrami than sausage samples. Commercial pastrami had higher microbial count than the sausage samples at the beginning of storage and spoiled after only 15 days at 4·C, while the sausage samples spoiled after 30 days. Organoleptic evaluation showed that, the sausage with 50 ppm sodium nitrite had the best order of overall acceptability followed by the pastrami. | ||||
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