النشر العلمي

  • The Effect of Season, Age and Preservation on Camel Meat Sausage

The present study was conducted to investigate the influence of season, age of animal and preservation period on camel meat sausages. A total of 108 camels at different ages and 216kg of camel meat were used. The samples were also stored for 1, 2 and 3 months at (–18℃) during summer, winter and autumn. Sausages were prepared at the end of each storage period. The sausage samples were evaluated chemically and microbiologically and subjected to sensory evaluation at different storage periods. The results revealed significant interaction between the season, age and storage time. Oxidative rancidity of sausages and burger were significantly (p ≤ 0.05) affected by the storage time. Sausages and burger colour lightness (L), redness (a) and yellowness (b) were affected significantly with increasing storage time. Sensory analysis results of sausages showed that the sensory characteristics: color, tenderness, juiciness, flavor and acceptability were not significantly (p ≤ 0.05) different in all seasons among the groups during different storage periods. The total viable count of sausages stored at –18℃ for up to day 14 was decreased significantly (P ≤ 0.05) with increasing storage time. E. coli was detected all samples of sausages. It is highly recommended to utilize fresh or frozen camel meat in production of many products such as sausages.

published in Food and Public Health 2014, 4(6): 293-300

  • Influence of season, Age of Animal and Preservation Period on Microbial load of Camel s Meat

Meat is an ideal inhabitant for the growth and multiplication of microorganisms,
due to its nutritional constituents, which contain proteins, carbohydrates, minerals
and vitamins. The quality of the preserved meat is affected by the microbial load.
The present experiment was designed to determine the influence of seasons
(summer, autumn and winter), age of the animal and the preservation of meat in
different period (fresh, 1, 2 and 3 months) on total coliforms, E. coli and S. aureus
load of camel s meat. A total number of 180 samples from camels meat ranged in
live ages 1-9 years were examined. The initial count of total coliforms, E. coli and
S. aureus was low in fresh samples. However, the bacterial count increased due to
the preservation period, which is acceptable according to Australian standard. The
findings in this study indicate that, there is a significant difference at (p>0.05) in
the count of these microorganisms in the three seasons, whereas, low growth
occurred in winter. There was no significant difference (p<0.05) due to the age of
animal and preservation period. Moreover, low microbial counts were indicated in
old animals.

published in Int.J.Curr.Microbiol.App.Sci (2014) 3(11) 869-876

  • Physicochemical and Sensory Properties of Traditionally and Laboratory Made Ghee (Samin) of the Sudan

Samin is traditional cooking oil produced using the butter made from the milk of sheep , cow or goats.The objectives of the study was the determination of the physical, chemical and sensory characteristics of samin samples collected from local market, preparation of Samin at the laboratory level and evaluation its quality. The moisture content, acid value (mgKOH/g) , free fatty acids and peroxide value ranged 0.03 ±0.05% - 0.34+0.05%, 0.56 ± 0.0, - 1.94±0.17 (mgKOH/g), 0.28, -0.97±0.09%, 9.93 ± 0.23 - 2.60 ± 0.40 (mEq/kg) in the various samin samples. However, the saponification value, density, viscosity, melting point and refractive index of the different samin samples ranged 165.50-172.23(mgKOH/g), 0.925-913 g/cm³,0.519×10−3-0.335×10−3±0.02 pa.s, 38-37 Ċ and 1.4600-1.4582, respectively. The sensory evaluation revealed there was no-significant difference in texture, color, and overall acceptability of the samples, but there was significant difference (p ≤ 0.05) in flavour, between LMS sample and the other samples. It is highly recommended to improve production of samin under controlled hygienic conditions.

published in International Journal of Food Science and Nutrition Engineering 2013, 3(1): 7-11

  • Effect of Conventional and Oven Drying on the Physicochemical Properties of Two Tomato Cultivars Fruit Powder

The aim of the present study was to investigate the effect of conventional and oven drying on the
physicochemical properties of Aseela and Galeela tomato cultivars fruit powder. Most of the studied parameters were
significantly affected by the employed drying processes. The results showed that the bulk density of the fresh tomato from
the two cultivars was (0), whereas in the shade-dried tomato, the bulk density was 0.60 % and 0.54% in Galela tomato
powder (GTP) Asela tomato powder (ATP), respectively. However, in the oven dried method, bulk density was 0.66 and
0.56 in GTP and ATP, respectively. It was found that the shaded dried tomato of the variety Asela took longer time to
dissolve (190 sec), followed by (140 sec) for the variety Galela, while in oven-dried tomato, the cultivar Galela took longer
time to dissolve (230sec), followed by (220 sec) for the cultivar Asela. The total soluble solids (T.S.S.) of fresh tomato
(FT), shade dried tomato and oven dried tomato prepared from Galela tomato cultivar was 5%, 11.10% and 7.37%,
respectively. Whereas was in tomato powder prepared from Asela cultivar, the T.S.S. of FT, shade dried and oven dried
was 6 %, 12.77% and 8.80%, respectively. soluble solids from 4.79 to 6.02%, depending on the cultivar. The results of
titrable acidity was found to be 0.37, 0.70 and 0.60% in FT, shade dried tomato and oven dried tomato powder, respectively
for the variety Galela, and 0.37, 0.80, 1.0 % for the variety Asela. The obtained results clearly indicate that the investigated
oven dry tomatoes compared to the shade dry cultivars have a satisfying quality and nutritional value.

published in Food and Public Health 2013, 3(6): 346-351

  • Effect of Conventional and Oven Drying on the Physicochemical Properties of Two Tomato Cultivars Fruit Powder

The aim of the present study was to investigate the effect of conventional and oven drying on the physicochemical properties of Aseela and Galeela tomato cultivars fruit powder. Most of the studied parameters were significantly affected by the employed drying processes. The results showed that the bulk density of the fresh tomato from the two cultivars was (0), whereas in the shade-dried tomato, the bulk density was 0.60 % and 0.54% in Galela tomato powder (GTP) Asela tomato powder (ATP), respectively. However, in the oven dried method, bulk density was 0.66 and 0.56 in GTP and ATP, respectively. It was found that the shaded dried tomato of the variety Asela took longer time to dissolve (190 sec), followed by (140 sec) for the variety Galela, while in oven-dried tomato, the cultivar Galela took longer time to dissolve (230sec), followed by (220 sec) for the cultivar Asela. The total soluble solids (T.S.S.) of fresh tomato (FT), shade dried tomato and oven dried tomato prepared from Galela tomato cultivar was 5%, 11.10% and 7.37%, respectively. Whereas was in tomato powder prepared from Asela cultivar, the T.S.S. of FT, shade dried and oven dried was 6 %, 12.77% and 8.80%, respectively. soluble solids from 4.79 to 6.02%, depending on the cultivar. The results of titrable acidity was found to be 0.37, 0.70 and 0.60% in FT, shade dried tomato and oven dried tomato powder, respectively for the variety Galela, and 0.37, 0.80, 1.0 % for the variety Asela. The obtained results clearly indicate that the investigated oven dry tomatoes compared to the shade dry cultivars have a satisfying quality and nutritional value.

published in Food and Public Health 2013, 3(6): 346-351

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