Results 1 to 10 of about 6,699 (223)

Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste [PDF]

International Journal of Food Science, 2021
Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with ...
Babatunde O. Alao, Andrew B. Falowo, Elizabeth Bosede Aladejana   +2 more
doaj   +3 more sources

Effects of a Novel Lin Seed Polysaccharide on Beef Sausage Properties. [PDF]

Polymers (Basel), 2023
Functional ingredients are substances that offer health benefits beyond their nutritional value. A novel heteropolysaccharide, named Linum water soluble polysaccharide (LWSP) was purified from Linum usitatissimum L. seeds powder and identified, via TLC and NMR, as a polymer composite of α1-2-L-arabinose, β1-2-D-xylose, β1-2-D-mannose and α1-2-D-glucose.
Chouikhi A, Ktari N, Slima SB, Trabelsi I, Bendali F, Ben Salah R.   +5 more
europepmc   +3 more sources

Chemical and Organoleptic Quality of Beef Sausage by Substitution of Tapioca with Kepok Banana (Musa paradisiaca formatypica) Flour

Jurnal Sain Peternakan Indonesia, 2023
One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour.
Andi Nurul Mukhlisah, Weny Dwi Ningtyas, Muhammad Irfan, Setiawan Putra Syah   +3 more
doaj   +3 more sources

Analysis of species adulteration in beef sausage using real-time polymerase chain reaction in Makassar, Indonesia [PDF]

Veterinary World
Background and Aim: Adulteration, or the inclusion of meats not declared on the label of processed meat products, constitutes a fraudulent practice that poses a threat to public health.
Mirna Mualim, Hadri Latif, Herwin Pisestyani, Puji Rahayu   +3 more
doaj   +2 more sources

Proximate Composition Analysis of Beef Sausage (Correction Manuscript 2) [PDF]

Aswan University Journal of Environmental Studies, 2021
Meat and meat products make an important nutritional contribution to the dietof the people. Beef sausage is one of the most popular fast food in Egypt.
Mohamed Maky, Mohamed Karmi, Nady Albarbary   +2 more
doaj   +2 more sources

Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage [PDF]

Journal of Food and Nutrition Sciences, 2020
Sausage is one of the well-liked foodstuffs in many areas. However, its quality is vulnerable to deteriorate owing to the lipid oxidation and microbial contamination. This research aimed to study the influence of thyme and clove essential oils (EOs) with or without nitrite on the chemical composition, microbial growth, and lipid oxidation rate in ...
Amal Gamil Sedki, Ashraf Refaat El-Zainy, Basma Tarek Rajab   +2 more
exaly   +2 more sources

Evaluation of Some Vegetal Colloids on the Quality Attributes of Beef Sausage

Advance Journal of Food Science and Technology, 2013
تلعب الغرويات دورًا حيويًا في تحسين جودة الأطعمة بما في ذلك سيلليوم وحبوب الجراد والبكتين الموجود في بياض قشر البرتقال. هذه الغرويات ذات قيمة أيضًا للتغذية السريرية. يمكن تأكيد الرأي الأخير من خلال التحليل الكيميائي الذي كشف أن بذور فول الجراد تحتوي على مركبات فينولية إجمالية أعلى (485.28 مجم/100 جم) بينما أظهرت بذور سيلليوم (297.54 مجم/100 جم) وبياض ...
A. S. A. Osheba, Suhailah Hussien, A. A. El‐Dashlouty   +2 more
exaly   +2 more sources

Bacteriological Quality of Canned Meat Marketed in Egypt [PDF]

Benha Veterinary Medical Journal, 2020
Because of rapid and busy life style, canned meat are widely consumed in Egypt. Therefore, the main objective of the current study was to evaluate the bacteriological status of canned meat marketed in Beni-Suef city. A total of 150 samples of canned meat
Nasser Abdel-Atty, Dina Barakat, fathy khalafalla   +2 more
doaj   +1 more source

STUDY OF THE ADDITION OF RED PALM OIL (RPO) TO THE SENSORY AND CHEMICAL CHARACTERISTICS OF BEEF SAUSAGE

Jurnal Pangan dan Agroindustri, 2022
Synthetic antioxidants are widely used to inhibit quality deterioration of the beef sausage. This study utilizes the high carotene content in Red Palm Oil(RPO) as a substitute for vegetable oil in beef sausage.
Winny Iftari, Riska Amalia, Agustin Nurya Savitri, Gimelliya Saragih   +3 more
doaj   +1 more source

DETERMINATION OF CHEMICAL PARAMETERS OF BEEF AND ITS PRODUCTS [PDF]

Assiut Veterinary Medical Journal, 2011
A total of 120 samples of frozen beef and its products (beef burger, kofta and sausage), 30 samples of each, were collected from different supermarkets in Alexandria governorate to evaluate their chemical quality.
MERVAT KAMAL IBRAHIM RAGAB
doaj   +1 more source