Effect of nitrite and citric acid on the bacterial count and sensory evaluation of the canned beef sausages
المؤلفون المشاركون
المصدر
Sudan Journal of Science and Technology
العدد
المجلد 14، العدد 2 (31 ديسمبر/كانون الأول 2013)، ص ص. 34-44، 11ص.
الناشر
جامعة السودان للعلوم و التكنولوجيا عمادة البحث العلمي
تاريخ النشر
2013-12-31
دولة النشر
السودان
عدد الصفحات
11
التخصصات الرئيسية
الموضوعات
الملخص EN
The effects of nitrite and citric acid as preservatives on the quality and safety of the canned beef sausage were investigated after three months storage at room temperature (35 ± 5ºc).
Two experiments were conducted in this study, the first was undertaken to determine the effect of nitrite as a preservative on total bacterial count of the canned sausages retorted at 107.2 °C (225)ºF for 80 minutes, and at 115.5°C (240)ºF for 40 minutes.
The second one, which was based on the results of the first experiment, was conducted to determine the effects of the absence of nitrite on the canned sausage processed with meat treated by immersion in 1 % citric acid before processing at (80 and 30 ºC) for one minute and drained, then the product retorted at 107.2 °C for 80 minutes, The parameters included total bacterial count and sensory attributes (flavour, juiciness, tenderness and overall acceptability).
The evaluation of the total bacterial count was done monthly and indicated that, there were no colonies of bacteria found in the samples evaluated even after three months of storage.
The sensory evaluation, which was conducted twice ; after canning, and after 3 months of storage in the second experiment, indicated that there were no significant differences among the treatments in colour, flavour, tenderness, juiciness and overall acceptability.
However, it was noticed that, there was a slight decrease in flavour, colour, juiciness and the product became less tender and less acceptable by the panelists after 3 months of storage in comparison with that evaluated immediately after canning.
On the other hand, Citric acid had no clear effect on the total bacterial count and sensory attributes, but caused slight decrease in the total bacterial count of the raw and cooked sausages compared to the control.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Maha, M. M. A.& Abu Qrun, H. A.. 2013. Effect of nitrite and citric acid on the bacterial count and sensory evaluation of the canned beef sausages. Sudan Journal of Science and Technology،Vol. 14, no. 2, pp.34-44.
https://search.emarefa.net/detail/BIM-435261
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Maha, M. M. A.& Abu Qrun, H. A.. Effect of nitrite and citric acid on the bacterial count and sensory evaluation of the canned beef sausages. Sudan Journal of Science and Technology Vol. 14, no. 2 (2013), pp.34-44.
https://search.emarefa.net/detail/BIM-435261
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Maha, M. M. A.& Abu Qrun, H. A.. Effect of nitrite and citric acid on the bacterial count and sensory evaluation of the canned beef sausages. Sudan Journal of Science and Technology. 2013. Vol. 14, no. 2, pp.34-44.
https://search.emarefa.net/detail/BIM-435261
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 42-44
رقم السجل
BIM-435261
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر