الفهرس 
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Abstract
Quality survey of market samples of traditional dried sausage kept at room
temperature was as follow:
1.Organoleptic and sensory examination: 100 samples of dry sausage were
collected randomly from different street vendors; the normal marble cure
appearance was reported in 22% of the examined samples. The over cured
discoloration appeared in 58 % of the product samples. The brown coloration is
represented by 8 %. Green core detected in 4 %. The mouldy growth noticed on the
casing of 11% of samples. While fading discoloration which recorded in 12 % of
the samples. The normal fleshy cure flavour was reported in 56 % of samples. The
rancid, sour and putrid flavour appeared in 28%, 10% and 6% of samples
respectively.
Proximate nutritional composition analysis The mean value of moisture was 43.7
± 0.41%.The mean value of protein was 15.34 ± 0.21 % The mean value of fat was
19.99 ± 0.26 % with a maximum of 24.3 % and a minimum of 15.1 %.The mean
value of ash was 4.26 ± 0.075 %.The mean value of carbohydrate was 13.56 ±0.33
% The mean sodium chloride content was 3.25 ± 0.05 % The moisture protein ratio
(MPR) in the investigated sample was 2.91 ± 0.055.The mean pH value for the
examined marketed dry sausage samples was 5.14 ± 0.05, TVB-N value was 14.9 ±
0.44mg /100gm,.The mean TBA value was 0.96 ± 0.037mg malonaldehyde / kg.
The average residual nitrite was122.68 ± 2.45 mg/kg. Aerobic plate count average
was 2.6 ×105 ± 4 ×104 cfu/g. The coliform count average was 5 × 102 ± 0.62 × 102
cfu/g. The total halophilic count was less than 10 cfu/gm in all examined samples.
Staphylococcus aureus isolated from 24 %of the examined samples. While, 16 % of
the surveyed samples were contaminated with E coli.
Part two: Experimental: It was found that celery powder had a substantial effect
on some compositional nutritive components such as protein, fat and residual nitrite
contents. Also, celery powder had a strong positive effect regarding the TVN and
TBA over the storage period compared to the control group and sodium nitrite
group. Moreover, the total bacterial counts were reduced significantly in the celery
treated group. Celery powder allowed the normal development of sensory attributes
in dry fermented sausage which leaded tothe production of naturally cured dry
sausage with sensory characteristics equivalent to that prepared with conventional
levels of curing salts. Therefore, the replacement of curing salts by vegetable-based
curing ingredients is possible and definitely represent a potential benefit on human
health.