A Comparative Study on Quality of Locally Made Beef Sausage and Burger and their Counterparts from Commercial Companies

الموضوعات

علوم تطبيقية وتكنولوجية

الملخص

Meat and meat products are essential components in the diets of human beings; their consumption is affected by various factors. Like product characteristics (sensory and nutritional properties, safety, price, convenience, etc.) and consumer and environment related characteristics (psychological, health, family or educational aspects, general economic situation, climate, legislation, etc). The current work was conducted to evaluate and compare similarities and differences in nutritive value (moisture, Carbohydrate, CP, total fat, and ash), macro-minerals (Calcium Ca mg/g, Iron Fe mg/g and Phosphate P mg/g) and sensory attributes (flavour, tenderness, colour and juiciness) of processed beef products (Sausages and Burgers) among three companies (Looli, Al-goussi and Al-arabi) and compared with locally processed in laboratory. A total of 48 samples of beef sausage and burger were taken from locally processed and commercial companies (Looli, Al-goussi and Al-arabi) and subjected to chemical, minerals composition and sensory evaluation. The data was subjected to statistical analysis using SPSS software with completely randomized design (CRD). The findings of this study revealed that, chemical composition of sausages had highly significant differences (P≤0.01) in moisture, carbohydrates, protein, total lipids, and ash among all types of sausages. Also, chemical composition of burger showed that, highly significant differences (P≤0.01) in all the parameters among types of burger. Minerals profile revealed that, there were highly significant differences (P≤0.01) in Ca and Fe, and P was recorded significant difference (P≤0.05) among groups of sausage. On the other way, burger showed highly significant difference (P≤0.01) in Ca and P, while Fe had significant difference (P≤0.05). Sensory attributes of sausage showed that, the best flavour and tenderness were found to be in local and Looli sausage. Al-goussi was recorded the best one in colour. Best juiciness were showed by Al-goussi and Al-arabi. Concerning burger, best flavour, tenderness, colour and juiciness were appeared in local burger. The study was recommended that: Consumers should consume processed sausage and burger manufactured in scientific laboratory because the quantities of ingredients were clearly wrote.

روابط وملفات

التعريف والنوع

رقم الوثيقة

f9667db7-d72f-4932-b43e-51f347dc2fab

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

894729_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":" Elrasheed Hussein Mohammed Hussein","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":" Rowaida Sayed Musa Elfaki","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"Yasir Hilal Abdalla Elhashmi ","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

English

المصدر والدورية

اسم المصدر

A Comparative Study on Quality of Locally Made Beef Sausage and Burger and their Counterparts from Commercial Companies

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

Elrasheed Hussein Mohammed Hussein, Yasir Hilal Abdalla Elhashmi

الإعداد

Rowaida Sayed Musa Elfaki

الاقتباسات الببليوغرافية