The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was the highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product, increasing water capacity (WHC) of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SCo. Generally products were prepared from quail meat which showed high acceptance in sensory evaluation by panelists.
The objective of this study was processing reduced fat sausage by using one fat mimic like chitin at different levels (5, 7.5 and 10 %), reduced fat sausage without chitin (control) and high fat sausage (control). Chemical composition, physical and sensory properties of uncooked and cooked sausage treatments were evaluated. Also, biological and biochemical changes were examined in rats fed on high and reduced fat sausage treatments. Results indicated that, decreasing fat content in sausage treatments led to significant decrease of sensory properties. Meanwhile, addition of chitin with 5 and 7.5 % to reduced fat sausage treatments led to improve their sensory properties. Values of sensory properties decreased with increase in the level of chitin in the sausage. Generally the highest overall acceptability was recorded for high fat sausage control followed by reduced fat sausage prepared with 5 % chitin with nonsignificant differences between them. Also, decreasing fat content increased cooking loss due to the high water content of RF sausages besides decreasing water holding capacity and plasticity. On the other hand, addition of chitin with 5 and 7.5 % reduced cooking loss and increased each of water holding capacity, plasticity. Results of biological evaluation indicated that, rats fed on diet contained high fat sausage had the highest value of liver enzymes activity (GOT and GPT), triglycerides, total lipid, total cholesterol, LDL-cholesterol and VLDL-cholesterol beside being the lowest of the HDL-cholesterol value. Meanwhile, rats groups which fed on diets contained reduced fat sausage prepared with 5 and 7.5 % chitin had the lower values of previous parameters except being higher at of HDL-Cholesterol when compared with rats group fed on reduced fat sausage (control) without chitin addition. MATERIALS AND METHODS Materials: Lean beef and fat tissues: Fresh lean beef from boneless round and fat tissues (sheep tail) were purchased from the private sector shop in the local market at Giza, Egypt.
A total of 68 samples including (raw minced meat, Luncheon, Pasterma, and sandwiches of cooked beef, cooked liver, cooked sausage, kofta and burger) were randomly collected from butchers, take away meals' markets and street vendors in different regions of Great Cairo (Cairo, Giza and Shobra El-Khema). The evaluation of microbial load of the collected samples revealed that, no samples contained Total Bacterial Count (TBC) more than the permissible limits, 26.5%, 10.3%, 10.3%, 5.9%, 35.4% and 86.8% of the examined samples contained Total Fungal Count (TFC), Total Coliform Count (TCC), E.coli (Faecal coliform count), Staphylococcus count, Salmonella and Bacillus cereus counts (BC) more than the permissible limits, respectively. The E.coli (Faecal coliform) positive samples (7) together with another 7 samples contained the highest cfu/g of TCC were selected to be tested with Standard (St) as well as Real Time (RT) PCR techniques to detect the presence of E.coli serotype O157:H7. The result of St Polymerase Chain Reaction (PCR) assay indicated positive results (specific bands) in 78.6% of the examined samples. On the other hand, by using specific RT PCR Kit for the detection and differentiation between E.coli O157:H7 and other E.coli serotypes, the obtained results revealed that, all St PCR positive samples showed a separate plateau differed from that obtained from the E.coli O157:H7 positive control sample, indicating that the present serotype (E.coli O55:H7 as clarified by the kit user manual) has nearly the same primer sequence as E.coli O157:H7 which led to false positive result using St PCR technique. This result indicated that, RT PCR is considered as an important, specific and accurate method for the detection and identification of food poisoning organisms.
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