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Aly, Z., EI-Seesy, T., Hamad, K. (2005). EVALUATION OF PROCESSED SAUSAGE WITH PASTRAMI COATING MIXTURE. Journal of Food and Dairy Sciences, 30(10), 6111-6121. doi: 10.21608/jfds.2005.237982
Zoba M. Aly; T. A. EI-Seesy; K. I. Hamad. "EVALUATION OF PROCESSED SAUSAGE WITH PASTRAMI COATING MIXTURE". Journal of Food and Dairy Sciences, 30, 10, 2005, 6111-6121. doi: 10.21608/jfds.2005.237982
Aly, Z., EI-Seesy, T., Hamad, K. (2005). 'EVALUATION OF PROCESSED SAUSAGE WITH PASTRAMI COATING MIXTURE', Journal of Food and Dairy Sciences, 30(10), pp. 6111-6121. doi: 10.21608/jfds.2005.237982
Aly, Z., EI-Seesy, T., Hamad, K. EVALUATION OF PROCESSED SAUSAGE WITH PASTRAMI COATING MIXTURE. Journal of Food and Dairy Sciences, 2005; 30(10): 6111-6121. doi: 10.21608/jfds.2005.237982

EVALUATION OF PROCESSED SAUSAGE WITH PASTRAMI COATING MIXTURE

Article 3, Volume 30, Issue 10, October 2005, Page 6111-6121  XML PDF (3.31 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2005.237982
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Authors
Zoba M. Aly1; T. A. EI-Seesy1; K. I. Hamad2
1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Food Technology Dept. National Research Center, Dokki, Giza, Egypt
Abstract
Consumption of pastrami had faced some problems such as microbial
growth and shortage of the shelf life because of the cross-contamination during
processing and handing. In this study pastrami coating mixture (PCM) was added to
the sausage formula to produce a sausage with the pastrami flavour compared with
the commercial pastrami. The results showed that the best percentage of PCM was
10%. The red colour degradation in pastrami during storage was more rapid than the
other sausage samples. The total volatial nitrogen (TVN) content was more
pronounced in commercial pastrami than sausage samples. Commercial pastrami had
higher microbial count than the sausage samples at the beginning of storage and
spoiled after only 15 days at 4·C, while the sausage samples spoiled after 30 days.
Organoleptic evaluation showed that, the sausage with 50 ppm sodium nitrite had the
best order of overall acceptability followed by the pastrami.
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