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Impact of chilling on the wholesomeness of different types of sausages [electronic resource].

By:

Attalla, Osama A

Language: English Summary language: Arabic Description: P. 146-152Other title:

دراسة مدى تأثير عملية الحفظ بالتبريد على جودة الأنواع المختلفة من السجق [Added title page title]

Uniform titles:

Zagazig veterinary journal, 2007 v. 35 (1) [electronic resource].

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In: Zagazig Veterinary Journal 2007.v.35(1)Summary: A total of 30 samples of sausages (I 0 of each of fresh oriental, semidry Alexandria and dry salami) were examined organoleptically and bacteriologically, beside measurement of pH. The collected samples were examined at the 1st day of arrival to the laboratory, then stored at 4oC and examined at 4th and 7th day of storage. The obtained results indicated that the organoleptical quality of the oriental and semidry Alexandria sausage samples subjected to deteriorative changes during chilling storage. Moreover, there was a positive con-elation between the increase in the mean values of count of different bacterial group studied and the duration of chilling storage.

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A total of 30 samples of sausages (I 0 of each of fresh oriental, semidry Alexandria and dry salami) were examined organoleptically and bacteriologically, beside measurement of pH. The collected samples were examined at the 1st day of arrival to the laboratory, then stored at 4oC and examined at 4th and 7th day of storage. The obtained results indicated that the organoleptical quality of the oriental and semidry Alexandria sausage samples subjected to deteriorative changes during chilling storage. Moreover, there was a positive con-elation between the increase in the mean values of count of different bacterial group studied and the duration of chilling storage.

Summary in Arabic.

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