| Titles |
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English :
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Organoleptic characteristics of some sausage formulas as affected by meat replacers and packaging conditions.
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Arabic :
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الخصائص الحسية لبعض خلطات السجق المصنعة باستخدام بدائل اللحوم وتأثير ظروف التعبئة والحفاظ عليها
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| Abstract |
In a trial to evaluate the effects of replacing beef meat by some plant materials in manufacturing sausage , the present study was conducted using both defatted soy flour (DSF) and chickpea paste (CP) as meat replacers in sausage formulas in 10% and 20% replacement concentrations.
The newly prepared formulas were kept under varied packaging conditions in a refrigerator at 4°C for a period extended up to 15 days. Along this period, organoleptic characteristics were evaluated. The obtained data indicated that there were somehow significant differences in taste, odor, color, texture and over all acceptability of different samples.
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| Publication year |
2010
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
5th Arab Mansoura Conference of food & Dairy Science & Technology, Faculty of Agriculture, Mansoura University, Egypt,
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| Author(s) from ARC |
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| External authors (outside ARC) |
عبد الحميد إبراهيم عبد الجواد
قسم الصناعات الغذائية- كلية الزراعة- جامعة المنصورة
نعيم عبد اللطيف البرعى
قسم الصناعات الغذائية- كلية الزراعة- جامعة المنصورة
حسين عبد الله الفضالي
قسم الميكروبيولوجيا- كلية الزراعة بدمياط- جامعة المنصورة
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| Publication Type |
Journal
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