CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SOME MINCED MEAT SAMPLES COLLECTED FROM LOCAL MARKET OF MANSOURA CITY | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 1, Issue 12, December 2010, Page 795-804 PDF (333.76 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2010.82520 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. M. Hassan; Sh. M. M. El-Shehawy; M. M. M. Rabie | ||||
| Food Industries Dept., Fac. Agric., Mans. Univ., Egypt | ||||
| Abstract | ||||
| This present manuscript was carried out to be ensured that the collected samples of minced meat from local market of Mansoura city are accordant minced meat Egyptian Standard Specification or not. From obtained results, fat content of minced meat samples ranged from 17.48 to 21.94%, while the highest protein content (22.19 %) was recorded for M3 sample. Total volatile nitrogen of the three minced meat samples did not exceed 20 mg/100 g. In addition, total soluble nitrogen (TSN) values of minced meat samples ranged from 21.59% to 26.48% as percentage of total nitrogen. Furthermore, non protein nitrogen (NPN) of minced meat samples ranged from 5.01% to 7.45% of total nitrogen and 23.1% to 28.1% of total soluble nitrogen. At last, free amino nitrogen (FAN) values varied from 11.63% and 14.33% of total nitrogen. The highest acid value (AV) in minced meat samples was 5.53 mg KOH/g for M3. As for oxidative rancidity, peroxide values (PV) of minced meat samples ranged between 19.33 to 29.69 mliequivalant O2/kg fat for M2 and M3 samples, respectively. Saturated fatty acids in minced meat fat ranged from 50.3% to 51.35% from total fatty acids, while total unsaturated fatty acids in minced meat samples fat were in between 47.96 % and 49.82%, where monounsaturated fatty acids ranged from 45.2 % to 46.61%, while polyunsaturated fatty acids percentage ranged between 1.99 % and 4.62%. For the M3 sample, the total bacterial count using NA cultivation medium showed to be the highest value being 0.529 × 106 cfu/g, followed by M1 and M2 samples (0.292 × 106 and 0.021 × 106 cfu/g, respectively). In conclusion, the present study has clearly indicated that all collected minced meat samples were chemically in accordance with the Egyptian Standard Specifications (2005) but from microbiological view, only M2 sample was safe. So, Minced meat purchased from local market of Mansoura city could be considered as a safe food for human consumption, but there is a need for good handling and storage conditions to reduce microbiological contamination and growth of microorganisms. | ||||
| Keywords | ||||
| Minced meat; chemical characteristics; protein fractions; fat indices; fatty acids and microbiological aspects | ||||
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