Preparation and evaluation of sausages supplemented by dried broccoli | ||||
| مجلة دراسات وبحوث التربية النوعية | ||||
| Volume 3, Issue 2 - Serial Number 6, July 2017, Page 271-294 PDF (580.02 K) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/jsezu.2017.238415 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Omar A. Emam; Ghada M. EL-B assyouni; Naglh S. Aied | ||||
| Faculty of Specific Education, Benha University, Benha, Egypt | ||||
| Abstract | ||||
| The present study aims to prepare sausage formulae with low fat content by the replacers of beef fat with dried cauliflower leaves with different ratio (0, 5, 10 and 15%). Chemical composition, antioxidants content, minerals, vitamins and amino acids were studied. Also, physical properties and microbiological examination during frozen storage period at -180C for three months were also determined. Results indicated that prepared beef sausage formulae supplemented by dried broccoli with different ratio are considered as a good source of carotene, fiber fractions, cellulose, hemicelluloses and lignin contents. Moreover, formula 4 which contained 15% dried broccoli had recorded the highest values of studied antioxidants content, followed by formula 3 (10% dried broccoli), formula 2 (5% dried broccoli), and formula 1(control sausages), respectively. Also, all prepared formulae are rich source of minerals and amino acids. Total bacterial counts, fungi and yeasts were decreased as the level of dried broccoli increased in either at zero time or during frozen storage. Sausage samples are safe for human consumption i.e. going well with the permissible limits as recommended in Egyptian standard. Organoleptic evaluation (color, odor texture, paste and overall acceptability) of the all sausage samples are highly acceptable for the panelists. | ||||
| Keywords | ||||
| Sausage; chemical composition; antioxidants content; organoleptic evaluation | ||||
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