Sensory and Chemical Quality Deviations of Popularly Manufactured Dry Sausage
Keywords:meat products, Chemical quality, meat quality, Dry sausage
Traditional dry sausages are one of the meat products that target globally by thousands of meat consumers. From a consumer perception point of view, the quality of this traditional meat product is of great concern. Therefore, this study was conducted to evaluate the sensory and chemical quality of 100 samples of dry sausage marketed in Ismailia city, Egypt. Only 22 dry sausage samples were accepted in concern to their appearance and 56 samples were accepted in concern to their flavor. Out of 78 samples rejected for appearance, 43 (overfilling), 12 (fading) and 23 (discolored) rejected sausage samples. Out of 44 samples rejected for flavor, 28 (rancid), 10 (sour), and 6 (putrid) rejected sausage samples. The mean values of moisture, protein, fat, ash, CHO, and NaCl contents for dry sausage samples were 43.7, 15.3, 19.9, 4.3, 13.6, and 3.2 respectively. 90% of sausage samples corresponded with the standard limit of moisture content. Commercial fraud during the manufacture of the dry sausage was detected based on their protein content whereas 56% of the sausage samples were unfit with the requirement of Egyptian Standard for protein contents. The mean pH, TBA and TVB-N values for the examined dry sausage samples were 5.1, 0.9 (mg/Kg), and 14.9 (mg/100g) respectively. It could be concluded that a considerable number of dry sausage samples had deviation in their sensory and chemical quality and may have a negative effect on consumer satisfaction.
How to Cite
Copyright (c) 2022 Journal of Advanced Veterinary Research
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Users have the right to read, download, copy, distribute, print, search, or link to the full texts of articles under the following conditions: Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0).
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license