الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 172 |  |  |
| | | from | 172 | | |
Abstract
First part of the study, a total of 100 random samples of fresh and frozen
oriental beef sausage samples (50 of each) were collected from local markets
and analyzed for their quality indices through bacteriological and chemical
examinations. The bacteriological profile of fresh sausage samples revealed that
the mean Log10 values of Psychrotrophic, Enterobacteriaceae, Coliform, Yeast
and Mold count were 7.164 ±0.131, 5.393 ±0.140 , 5.2308 ±0.1504, 3.739
±0.440 and 2.584 ±0.362 log10 CFU/g., respectively. While the bacteriological
profile log values for frozen sausages samples were 3.404 ±0.589, 3.193 ±0.199,
3.2973 ±0.2385, 1.794 ±0.339 and 2.549 ±0.420 log10 CFU/g respectively.
Salmonella species were detected in 10 (20%) of fresh oriental beef sausage
samples, in other side Salmonella species could not be detected in all examined
frozen sausage samples. The chemical examination showed that the mean values
of pH, TVN mg/100gm and TBA mg malondialdehyde /kg were 5.480±0.066,
8.263±0.348 and 0.2346 ±0.0078; 6.503±0.067, 4.399 ±0.082 and 0.4064
±0.0348 for fresh and frozen and sausage samples respectively. Second part,
assessed the effect of Moringa oleifera leaf extract and leaf powder on the shelf
life and safety of fresh oriental sausage. Therefore, 30 fresh oriental sausage
samples were made and divided into 3 portions (10 samples of each), one as a
control, while the other two portions were prepared with 1% of M. olifera leaf
ethanolic extract and 2.5% M. olifera leaf powder. The prepared samples were
then stuffed in a natural casing collected from sheep and kept at 4°C to be
analyzed for chemical parameters (pH, TVN, and TBA) and bacteriological
evaluation ( psychrotrophic, Enterobacteriaceae, coliform, yeast, and mold ) at
the 1st, 3rd, 6th ,9th and 12th days of storage at 4 °C. The addition of different
concentrations of M. oleifera significantly (p < 0.05) decreased the chemical
parameters and bacterial indices. This study concluded that the addition of 2.5%
M. oleifera leaf powder to the fresh oriental sausage has a significant impact on
its chemical and bacterial quality, which leads to prolonging the shelf life of the
fresh oriental sausage until the 9th day of chilling storage at 4°C.