Abstract of research

STUDIES ON CHEMICAL COMPOSITION AND QUALITY INDICES OF BEEF KOFTA AND SAUSAGE

Edris, A.M.a , Faten. S. Hassanina, Hassan, M.A.a, Elshater, M.b and Shaimaa, M. Nadab

Abstract

A total of 50 random samples of beef meat products (kofta and sausage) were collected from different supermarkets located in El- Menufia governorate,(25of each). The samples were taken as intact units and transferred immediately in an ice box to the laboratory in order to investigate their chemical criteria. The obtained results indicated that the mean values of moisture content (%) in the examined samples of beef kofta and beef sausage were 62.55±0.13 and 62.98±0.19, respectively. The mean values of protein contents (%) in the examined beef kofta and beef sausage samples were 10.45±0.15 and 10.37±0.20 and the misbranded samples were 20 %and 28%, respectively. The mean values of fat contents (%) in the examined beef kofta and beef sausage samples were 24.17 ± 0.24 and 24.61 ± 0.26, respectively. Therefore, the percentages of the misbranded samples of such meat products were 24 and 36, respectively. The mean values of ash content (%) in the examined beef kofta and beef sausage samples were 4.14±0.09 and 3.08±0.07, respectively. Application of the keeping quality tests declared that the average values of pH, TVN (mg %) and TBA (mg %) in the examined samples of meat products were 6.04±0.01, 10.09±0.30 & 0.14±0.01 for beef kofta and 6.21±0.04, 13.37±0.41 & 0.18±0.01 for beef sausage, respectively. Concerning the essential amino acids in beef kofta had the highest content of alanine (7.11), cysteine (5.70), glycine (8.18), leucine (13.06), proline (8.22) and thyronine (7.41). Also, beef sausage had the highest content of methionine (9.05), phenylalanine (6.8l) and serine (7.93). Regarding the essential fatty acid of examined kofta and sausage, the total unsaturated fatty acids were 43.6% and 42.7%, however, the total saturated fatty acids were 57.3% and 60.1% and the ratio between them were 0.74% and 0.66%, respectively.