IMPACT OF MICROWAVE AND AUTOCLAVE DECONTAMINATION ON PASTRAMI QUALITY AND TRACKING CCPS | ||||
| Journal of Productivity and Development | ||||
| Article 7, Volume 24, Issue 1, January 2019, Page 113-134 PDF (805.04 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpd.2019.41325 | ||||
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| Authors | ||||
| Rehab El-Mougy1; ttia El-Makhzangy2; Abd el gawad el shwaf1; Samir Abd allah3 | ||||
| 1Department of Food and Dairy Science, Faculty of Technology and Development, Zagazig University, Egypt. | ||||
| 21. Department of Food and Dairy Science, Faculty of Technology and Development, Zagazig University, Egypt. | ||||
| 3Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt. | ||||
| Abstract | ||||
| The goal of current research is determining the impact of ingredients decontamination using microwave and autoclave on pastrami final product, which finally leads us to track CCPs along the manufacture process to get final product of zero defects. The research focused on pastrami product as a famous widely used dry-cured meat product in the Egyptian market. The raw meat that used in pastrami production was purchased in three forms; fresh, frozen, and chilled meat from Egyptian market (local market in Mansoura city). The pastrami was manufactured in two groups; the first group was produced via microwave sterilization for 60 seconds of all non-meat ingredients with submission of wholesome circumstances, and the second group was fabricated through autoclave sterilization (120℃ for 15 min) of all constituents with application of sanitary conditions. The pastrami was examined along the manufacture process for total viable count (TVBC) and E. coli. The final product of each group was inspected for mold and yeast presence. Another group of pastrami was manufactured using frozen meat (imported from Brazil) only with applying three spices treatments. The first treatment was pastrami production without any spices addition. The second treatment was pastrami fabrication using spices which were purchased from local spices shops and subjected to autoclave sterilization (120℃ for 15 min). The third treatment was pastrami manufacture using high quality spices which were bought from reliable supplier and underwent to autoclave disinfection (120℃ for 15 min). The final product of each sample was checked for occurrence of aflatoxins. Sensory evaluation of the best product from microbiological aspect was carried out. The best-fabricated group from microbiological aspect was the second autoclaved one. For pastrami group that was fabricated via three different spices treatments, the first treatment indicates that the raw meat itself contain a certain level of aflatoxin. The second treatment comprises very high unacceptable limit of aflatoxin. The third treatment (meat manufactured using high quality spices from reliable supplier) is the most compatible one with permissible aflatoxin limit in meat products (20 ppb). The sensory evaluation of autoclaved group revealed that the pastrami final product is wholly accepted except the pastrami produced using frozen raw meat had low rating for color and texture. | ||||
| Keywords | ||||
| Pastrami; Manufacture; dry curing; Spices; Decontamination; microwave; autoclave; meat; Aflatoxins | ||||
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