Document Details

Document Type : Article In Journal 
Document Title :
Production of fermented sausage from camel meat using transglutaminase
انتاج سجق متخمر من لحم الجمل باستخدام انزيم الترنس جلوتامينيز
 
Document Language : English 
Abstract : ABSTRACT Sausage was produced from camel meat using starter culture and transglutaminase as well as a mixture. The sausage samples were stored at 4oC for four weeks. The total aerobic bacterial count was higher in non fermented sausage the fermented sausage. In contrast the lactic bacterial count was higher than in the fermented sausage and gave higher shelf-life for the product. At the same time the yeast and mold count were lower in the fermented product. All samples were free from Salmonella. All addition of transglutaminase and starter culture or mixture increased the protein content of sausage. Moisture content of all samples were slightly decreased with increasing storage period. Sausage containing mixture of transglutaminase and starter culture had a lower reduction percentage of moisture. The values of TVN, TBA, TVFA and acidity increased with increasing the storage period. The development of these parameters in the fermented sausage contained transglutaminase was lower than the other samples. In conclusion we recommened the use of transglutaminase and starter culture to produce restructured camel fermented sausage with adequate binding to enhance the market balue of camel meat and introduce a new product in the meat market. 
ISSN : 100 
Journal Name : Annals Agric. Sci., Moshtohor 
Volume : 38 
Issue Number : 1 
Publishing Year : 1421 AH
2000 AD 
Article Type : Article 
Added Date : Saturday, September 3, 2011 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
محمد حسين مدكورMadkour, Mohamed HusseinInvestigatorDoctoratemadkour55@yahoo.com

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