الفهرس 
cover englishOnly 14 pages are availabe for public view
 |  | from | 76 |  |  |
| | | from | 76 | | |
Abstract
For production of good quality emulsion-type sausages, using high quality skeletal muscles with good hygienic conditions during processing is necessary which ultimately increase the cost of final product, which forced most meat processing plants in Egypt to replace meat with low coast ingredients. Addition of large percentage of non-meat tissues impairs many technological defects to the final product. Therefore, the aim of this study is to determine the quality and safety of some Egyptian luncheon. 240 traditional Egyptian beef luncheon sausage were subjected to investigation. Sensory analysis revealed deterioration of sensory parameters of all investigated samples with binding was a common problem. Chemical examination revealed very low total soluble, sarcoplasmic, myofibrillar and collagen content. Mean values of thiobarbituric acid reactive substances were unacceptablely high. The aforementioned problems together with the high microbial load makes the product unacceptable for human consumption. Development of stable meat emulsion depends on state of meat proteins and its water-binding and emulsifying properties. To achieve this goal six luncheon sausage formulations were produced by replacing beef with low coast ingredients (heart, mechanically deboned poultry meat) to formulate product with acceptable quality attributes. Emulsion stability of the control product produced totally with beef was higher than other treatments. However, addition of rice bran and potato starch significantly improved emulsion stability parameters. Chemical examination of luncheon sausage produced with low coast formulations showed significant decrease in total protein, total soluble, sarcoplasmic, myofibrillar proteins and ash content with significant variation in fat and collagen as well as slight variation in moisture content. Sensory panel analysis revealed decrease in all sensory parameters due to incorporation of non-meat ingredients, with addition of mechanically deboned poultry meat induced more pronounced effect than that of heart. Addition of heart or mechanically deboned poultry meat slightly affected the pH value of the produced luncheon sausage immediately after processing, and storage exerted additional effect. Thiobarbituric Acid-Reactive Substances of control luncheon sausage were significantly lower than low coast formulations both immediately after processing and throughout storage period. The most pronounced observation was that rice brain induced a strong antioxidant effect and resulted a product with acceptable Thiobarbituric Acid-Reactive Substances at the end of storage period. Shear force of luncheon sausage significantly decreased in low coast formulations specially in case of incorporation of high percentage of mechanically deboned poultry meat in comparison with control one. All investigated bacterial groups were significantly lower than those of low cost formulation immediately after processing and through three months of storage period.