EVALUATION OF HYGIENIC AND NUTRITIONAL QUALITY OF KOFTA AND SAUSAGE SANDWICHES IN NEW VALLEY GOVERNORATE | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 1, Volume 68, Issue 175, October 2022, Page 1-15 PDF (729.45 K) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.2022.148124.1069 | ||||
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| Authors | ||||
KHLOUD AYMAN SAYED MOHAMED  1; SHERIEF MOHAMMED SAYED ABD-ALLAH1; HESHAM ABDEL-MOEZ AHMED ISMAIL2
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| 1Prof. of Meat Hygiene and Technology, Food Hygiene Department, Fac. of Vet. Med., Assiut University. | ||||
| 2Department of Food Hygiene, Meat Hygiene, Fac. Of Vet. Med., Assiut University | ||||
| Abstract | ||||
| In the current study, a total of 100 ready-to-eat (RTE) sandwiches (50 of each) sausage and kofta (25 fried and 25 grilled) were collected randomly from fast food restaurants in Elkharga city, New Valley Governorate, Egypt for assessment of the hygienic (coliforms, fecal coliforms, E. coli. yeast, and mould counts) and nutritional (moisture, protein, fat, ash, carbohydrates, gross energy, and cholesterol content) quality. Coliforms was detected in 68, 76, and 72% of the examined RTE sandwiches of sausage, fried kofta and grilled kofta; and fecal coliforms in 8, 12, and 16% of the samples, respectively. Escherichia coli were found in 2, 4, and 12% of the samples, respectively. Pathogenic E. coli strains were identified from sausage (4), fried kofta (2) and grilled kofta (4) samples. The average yeast count was 4.68±0.17, 4.49±0.26, and 4.75±0.31 log10 cfu/g; while that of mould was 2.93±0.15, 2.94±0.15, and 2.88±0.14 log10 cfu/g, respectively. The average moisture content (%) was 55.05±0.49, 55.01±0.42, and 57.43±0.21; protein (%) was 15.19±0.30, 18.60±0.45, and 21.55±0.43; fat (%) was 11.82±0.20, 18.00±0.40, and 13.58±0.26; ash (%) was 3.32±0.09, 3.29±0.09, and 3.06±0.12; and carbohydrates (%) was 14.62±0.32, 5.10±0.54, and 4.38±0.26, respectively. The average gross energy content (Kcal/100g) was 225.6±2.76, 256.8±2.88, and 225.9±1.66, respectively. The average total cholesterol content (mg/100g) was 62.67±7.73, 52.25±7.47, and 59.58±10.21, respectively. In conclusion, despite nutritious RTE sandwiches under investigation; they may pose threats to public health (pathogenic bacteria and cholesterol). Fried kofta sandwiches showed better quality (low incidence of fecal coliforms and E. coli, and low total cholesterol content). | ||||
| Keywords | ||||
| Ready-to-eat sandwiches; Sausage; Kofta; Quality; Microbial; Nutritional | ||||
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