Chemical and Technological Studies on Beef Sausages Fortified with Flaxseed and Chickpea
Abstract: This study was aimed to preparation of beef sausages by replacement of beef meat by (10%) milled flaxseed or (20%) chickpea flour and addition of (2%) pomegranate peel powder, and studying the quality properties of the prepared products. Besides studying the quality properties during cold storage at 4± 1?C for three weeks as well as frozen storage at -18±1?C for three months.
The most important obtained results could be summarized as follows:
Replacement of beef meat by (10%) milled flaxseed for preparing beef sausages
• Improved the proximate composition by increasing significantly the crude fat, crude fiber, carbohydrate contents as well as the caloric value.
• Improved the physiochemical properties which increased the cooking yield and the water holding capacity whereas decreased the cooking loss and shrinkage.
• Increased the poly unsaturated fatty acids content.
• Reduced the total bacterial count, yeasts and mold count compared with control.
• Affect significantly on sensory evaluation of the final product at zero time but during frozen storage these affect was not significantly.
• Finally it reduced the final coasts by 8.3 %.
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Replacement of beef meat by (20%) chickpea flour for preparing beef sausages
• Improved the proximate composition by increasing the crude fiber and carbohydrate contents but, decreasing the fat and ash contents as well as the caloric value.
• Affected the physiochemical properties which decreased the cooking loss and shrinkage but increased the water holding capacity, cooking yield.
• Incorporating of chickpea flour improved the fatty acids profile.
• Reduced the total bacterial count, yeasts and mold count compared with control.
• On significant between control and the prepared product overall acceptability.
• Finally it reduced the final coasts by 16%.
Addition of (2%) pomegranate peel for preparing beef sausages
• Increased the ash, and carbohydrate contents while decreased moisture and protein contents.
• Decreased the TBA value and peroxide value in control and treated products.
• Decreased the total bacterial count, yeasts and mold count in control and treated products.
• Improved the sensory evaluation of the prepared beef sausages.
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Effect of cold storage (4 ± 1°C) for three weeks of the prepared beef sausages
• Decreased the moisture, protein contents while increasing the crude fat, ash and carbohydrate contents as well as the caloric value.
• Affected the physiochemical properties which increased the cooking loss shrinkage, TBA value, peroxide value and decreased the water holding capacity, cooking yield in control and all treated products..
• Increased the total bacterial count, while yeasts and mold were observed in the second week of storage in control and all treated products.
• Significantly decreased the sensory evaluation in control and all treated products.
Effect of frozen storage (-18 ± 1°C) for three months of the prepared beef sausages
• Decreased the moisture, protein contents while increasing the crude fat, ash and carbohydrate contents as well as the caloric value.
• Affected the physiochemical properties which increased the cooking loss, shrinkage TBA value, peroxide value and decreased the water holding capacity, cooking yield.
• Decreased the total bacterial count, while, yeasts and mold were not detected in control and all treated products.
• Decreased un significantly the sensory evaluation in control and all treated products.
Publication year 2019
Organization Name
Country Egypt
Publisher Name: Fac. Agric., Assiut University
Author(s) from ARC
Publication Type Master Thesis
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