Studies on the Nutritive Value and Chemical Quality of Different Commercial Grades of Oriental Sausage

Document Type : Original Article

Authors

1 Department of Food control and hygiene, Faculty of Veterinary Medicine, Suez Canal University

2 Department of Food food control and hygiene, faculty of veterinary medicine, Suez canal university

Abstract

Egyptian Oriental sausage is one of the widely popular meat products. It is processed from a combination of different types of meat cuts or variant meat species minced with suitable amount of fat. Finally, cased into natural sheep gut casing. In order to evaluate the quality of Egyptian oriental sausage, 40 samples of fresh Egyptian Oriental sausage were collected from different sources according to their price and manufacture origin at Ismailia governorate. The proximate chemical analysis and histological examination were carried out. The percentages of moisture, protein, fat, ash, total solids, pH and red meat content were 58.82, 22.05, 6.83, 1.27,41.74, 5.6 and 78.0 respectively. All the samples from different sources were agreed with the ES: 2005 for proximate chemical composition with exception of 65 % of moisture results were not matched with the ES. While the histological examination showed wide variations among the different grades categorized according to their origin and price. This examination declared that 50% of the products contain inflamed, edematous, low quality meat cuts, and 10% of the samples had infestation with cysticercoids.

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