Relatively huge amounts of wheat germ are produced annually as a by-product of wheat milling industry in Egypt. Wheat germ had high amounts of protein, ash, fat, carbohydrates and bioactive compounds. The aim of the work was to study the possibility of using chicken's gizzard and liver in production of sausage and effect of substitution of gizzards and liver meat by wheat germ at levels 5, 10, 15 and 20% on proximate composition, physical properties, sensory characteristics and microbiological criteria and after storage at 4ºC for 15 day. A sensory evaluation showed that gizzards and liver sausage was very acceptable from the standpoint of color, taste, odor, juiciness, tenderness and overall acceptability. Storage at 4ºC for 15 day of studied sausage caused slightly decreased in moisture, crude protein and fat but increase in total carbohydrates. The results of microbiological analysis showed that refrigerated storage of gizzards and liver sausage samples lead to increase in the total viable bacterial count and psychrophilic count whereas all samples was free from coliform, Salmonella and Shigella. It is recommended to use chicken gizzards and liver in sausage processing after good and quick cleaning with a percentage exceeds 20% of wheat germ.

This study was conducted to evaluate chemical, bacterial and sensory characteristics of some novel fish paste products. Thirty samples of Salmon, Herring and Anchovy pastes were collected from different markets in Gharbia, Egypt. Proximate composition of fish pastes for crude protein, total lipids, moisture, ash, and salt percentages revealed high protein (42.66 to 57.55%) content. The changes in pH, TMA, TVB-N and TBA remained under the limit for edibility. The total aerobic and staphylococcal counts were within the range of specified microbiological limits for fish and fishery products; however, TAC values in some of Salmon and Anchovy paste samples were 6.62 and 7.72 log cfu/g respectively, and do not meet the microbial specification. Total anaerobic and halophilic counts were in range of >3->5 log cfu/g. The Enterobacteriaceae and coliform counts were at the range of <2->3 log cfu/g. The total Bacillus count for Salmon paste (4.38 log cfu/gm) was higher than those of Herring (3.31 log cfu/g) and Anchovy (2.26 log cfu/g) paste samples. Furthermore, B. cereus, which is a major food borne pathogen, was isolated from 30% of Herring paste samples; while other investigated pathogens such as C. perfrengns, E. coli, Salmonellae, Shigellae, Pseudomonas aeruginosa and S.aureus were not detected. According to sensory analyses, fish paste samples had very good and good scores in terms of taste, flavor, color, texture and overall acceptability. However, the sensorial scores of Herring paste color decreased to average quality. The study concluded that fish pastes have acceptable chemical and sensory quality. However, they may consider high-risk for microbial hazards, so, special attention should be taken from competent authorities and food business operators.

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By-products of tomato processing represent a major disposal problem for the industry concerned. The exploitation of by-products of tomato processing as a source of functional compounds and their application in food is a promising field considering that with the food market the innovative secter of functional foods is growing fast and becoming more important.Tomato seed contained the highest values of protein(28.03%), and ether extract(20.83%), while tomato skin had the high value of crude fiber (55.42%) ,and ash (3.86%). Tomato seed meal contained avaliable amount of alkaloids, total phenolic, saponin, while tomato skins had the high content of carotenoids and lycopene. These substances had an antioxidants or anticancer effect. So, the presence of these compounds in tomato wastes allow their application in food processing to obtain healthy products. Physical and chemical properties of tomato seed oil indicated that oil had 0.923 specific gravity, 1.478 refractive index, 114.165 iodine value, 90.476 peroxide value and 3.685 free fatty acids.The results reveled that tomato seed oil contained 79.99% unsaturated fatty acids. Linoleic acid (18:2 ω6) is the major fatty acids was in a concentration of 56.67% followed by oleic acid (18:1 ω9) 18.37%. Results indicate that tomato seed contained higher levels of some essential amino acids i.e. phenylalanine, leucine, isoleucine and lysine than those by FAO/WHO (1993). Lysine was found to be the first limiting amino acid, while phenylalanine was the second limiting amino acid in the defatted tomato seed and skin meal. So,tomato seeds were good source for most essential amino acids such as phenylalanine, leucine, isoleucine and lysine which were higher than those given in FAO/WHO.

Aluminum is not an essential element to human and is considered to be a toxic metal ion. The concentrations of aluminum in some Egyptian foods (Meat, poultry products, fish, grain, beverages, vegetables, fruits, dessert, sugar, milk, dairy, products, spices, and others) collected from local markets in Alexandria and EL-Gharbia governorates were determined. The results indicated that aluminum concentration varied according to the type of foods, processing treatments, food additives and location of collected. The highest mean concentrations of aluminum were found in tomatoes(1631.33mg/kg), ketchup(12725.2mg/kg) , green onion fresh(1094.53 mg/kg), tea leaves (1034.80mg/kg), rocket fresh (897.6mg/kg), cream cheese (793.0 mg/kg), vegetar spiced coating (703.80mg/kg) and traceale (526.4 mg/kg)(dry weight basis). The mean values of aluminum concentration in bread samples ranged from 57.2 to 1748.4 mg/kg (dry weight). The results of this study indicate the presence of high levels of aluminum in some food groups sold in the local markets of Egypt representing public health hazards of the consumers.