000			01709cab a2200301Ia 45 0
999			_c64069 _d64069
001			u158990
003			ENAL
008			100228s2015 ua ss b 0 eng d
040			_aEAL _cEAL
041			_aeng _bara
090			_aART AAS V60 No2 22
100	1		_aEl-Nashi, Hafssa B. _924632
240	1	0	_aAnnals of agricultural science, 2015 v. 60 (2) _h[electronic resource].
245	1	0	_aQuality characteristics of beef sausage containing pomegranate peels during refrigerated storage _h[electronic resource].
300			_aP. 403--412
504			_aIncludes reference.
520			_aThis study was performed to evaluate the effect of pomegranate peels powder at concentrations of I%, 2% and 3% on keeping quality characteristics of prepared beef sausage during a storage period at (4 ± 2 oq for 12 days. Chemical compositions, physical, physicochemical and chemical characteristics, microbiological criteria, cooking quality and sensory characteristics of different prepared beef sausage samples were determined. The addition of different concentrations of pomegranate peels powder caused high storage stability and reduced values of TBA and TVN of prepared beef sausage samples during refrigerated storage compared to control beef sausage samples. The microbiological criteria of prepared beef sausage samples with pomegranate peels powder were also improved. This could be due to the presence of phenolic compounds in pomegranate peels which could act as antioxidant and antimicrobial substances. Prepared beef sausage samples containing pomegranate peels powder recorded high cooking quality and sensory characteristics in comparison with control beef sausage samples.
546			_aSummary in Arabic
650		0	_aBeef _xStorage _924633
650		0	_aBeef steaks _924634
650		0	_aPomegranate _97569
650		3	_afruit peels _924635
700	1		_aAbdel Fattah, Abdel Fattah Abdel Karim _924636
700	1		_aAbdel Rahman, Nadia R. _924637
700	1		_aAbd El-Razik, M. M. _924638
773	0		_tAnnals of agricultural science. _g2015.v.60(2) _x0570-1783 _7nnas _wu157971
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2015/AAS/6015/2/403.pdf _zFull Text Article.
942			_cAR _2alc