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.
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
MLA
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
HARVARD
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
VANCOUVER
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
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