تحديد مؤشرات تصنيع نقانق (هوت دوغ)‎ عالية الجودة من لحم النعام

Abstract EN

The research was conducted at the Department of Food Science, Faculty of Agriculture, Damascus University in 2012, and aimed to study the processing properties of high quality Hot dog sausages made of ostrich meat and sheep fat Nine variables relating to water and fat contents were studied in order to determine their quantities in the proper mixture used in manufacturing the requested product.

The added water quantities were 30%, 35% and 40%, and the fat 10%, 15% and 20% according to the used meat weight.

The optimal ratio for the sum of water and fat to establish a stable emulsion was 50% of meat weight, and consequently, the mixtures were (water/fat) 40/10 (C1), 35/15 (B2) and 30/20 (A3), and these were defined according to the results of emulsion stability analysis and the degree of product acceptance through external appearance of sensory evaluation (detecting the existence of water and fat under the tin layer, in addition to the degree of homogeneity and binding in the whole product volume after the heat treatment.

Results showed that the mixture (B2) exhibited the highest stability followed by mixture (C1).

The optimal emulsion time was 7 minutes from adding fat in the case of mixture (B2), and 7 – 11 minutes in the mixture (C1).

The result alsoshowed that the final emulsion temperature in (C1) must not exceed 15º C and with an emulsion time might reach 17 minutes, and 12 C in (B2).

The sensory analysis of hot dog prepared by adding different mixtures of spices showed that the best one was the mixture of 0.2% white pepper, 0.2% ginger, 0.1% nutmeg and 0.35 dried garlic and the sensory evaluation of final product showed that the mixture made from C1 was the best followed by B2 because it has lower fat