Effect of Fat Content on Quality and Storage Stability of Beef Shawarma | ||||
| Alexandria Science Exchange Journal | ||||
| Article 1, Volume 34, July-September - Serial Number 3, September 2013, Page 283-289 PDF (306.45 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2013.3053 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Nadia .A. Abd-El Aziz* | ||||
| Meat and Fish Technol. Res. Dept.,Food Technol.Res. Inst., A.R.C. El Sabahia,Alexandria ,Egypt. | ||||
| Abstract | ||||
| This investigation was carried out to get more information on the effect of fat content on the characteristics and storage stability of beef Shawarma at refrigerated conditions. Four different formulations of beef Shawarma, free lamb fat (FFS), 5% low lamb fat (LFS), 10% medium lam fat (MFS) and 12% high lamb fat (HFS), were prepared, stored at 4°C after packaging in poly propylene pouches, and subjected for pH, TBA, objective colour measurements, bacteriological, and sensory analysis every 3 days. The results indicated that addition of lamb fat reduced pH, redness of colour, increased from TBA, lightness of colour, count of TVC, Psychrotrophic, Enterobacteriaceae and Coliform bacteria of Shawarma. It was also improved from the tasts and aroma acceptability, increased from colour lightness and softening of the texture of cooked Shawarma. During storage at 4°C for 12 days, a gradual lower in pH, lightness of colour, total acceptability, step wise rise in TBA, pale colour, softness of texture and load of determined bacteria of Shawarma were observed especially in products containing high fat. | ||||
| Keywords | ||||
| Shawarma; Lamb fat; Colour measurement; sensory properties; pH; tba; Bacteriological Quality | ||||
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