الفهرس يوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
. SUMMARY AND CONCLUSION This investigation was carried out in an attempt to manufacture 1nented sausages from pure beef and beef tallow using bacterial ter culture comprising LactobacilU and non-pathogenic gIuase negative StaphylococcL
Two types of fermented sausages were laboratory produced, iely: dry and semi-dry fermented sausages using two formulae
çnd(2) for each.
e investigation aimed to cover the following topics:
1- Assessment of physico-chemical properties and some quality parameters during production and storage of manufactured fermented sausages.
2- Evaluation of the gross chemical composition and caloric value during production and storage of manufactured fermented sausages.
3- Assessment of total lipid composition of manufactured fermented sausages during production and storage periods.
4- Evaluation of fatty acid composition of manufactured fermented sausages during production and storage periods.
5- Evaluation of amino acid composition chemical score and Nmiting amino acids, A/S ratio of amino acids, computation of
protein efficiency ratio (PER) and protein biological value (BV) of manufactured fermented sausages during production and
storage periods.
6- Assessment of changes occurring in certain bacterial groups during production and storage of manufactured fermented sausages.
7- Assessment of sensory properties of manufactured fermented sausages.
The obtained data could be summarized as follows:
* Physico-chemical properties and some quality parameters:
- The acidity value increased after fermentation such increase was constant throughout storage period for both types of fermented sausages, but in the Past two months storage at room temperature for dry fermented sausages,