Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 6 2017 2017-06-01 2017-06-01 EFFECT OF POMEGRANATE PEEL POWDER ON THE HYGIENIC QUALITY OF BEEF SAUSAGE 1300 1304 EN Ebied Ebied A. Saleh A. Saleh Alaa Eldin M. Morshdy Alaa Eldin M. Morshdy Abd-El-Salam E. Hafez Abd-El-Salam E. Hafez Mohamed A. Hussein Mohamed A. Hussein Eman S. Elewa, Eman S. Elewa, Abdallah Fikry A. Mahmoud Abdallah Fikry A. Mahmoud Pomegranate (Punica granatum) peel is a nutrient-rich byproduct whose production are extensively growing due to the exponential rise in the pomegranate juice production. Pomegranate juice and related products are directly added to foods due to their pleasant taste, palatability, and preservative effects. In this study, the effect of pomegranate peel powder was investigated at a concentration of 2.5 % and 5% on beef sausage stored at -18 ± 2°C. A significant effect on pH was detected at zero time where control, 2.5% and 5% had pH values of 6.18 ± 0.14, 5.87± 0.13 and 5.54 ± 0.17, respectively. Meanwhile, the significant effect of pomegranate peel powder on total volatile nitrogen (TVN) and thiobarbituric acid (TBA) appeared on 4th week. Total bacterial counts (TBC) and Enterobacteriaceae counts were reduced significantly on 1st and 3rd weeks in examined samples of different groups. Thus, in general, it can be concluded that addition of pomegranate peel powder is an effective tool to decrement pH, TVB-N, TBA and bacterial counts in oriental sausage.
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