Effect of packaging procedure on quality of mortadella
2010
Arbab, M.A.
The effect of refrigerated storage and packaging procedure on shelf life of mortadella products was investigated. Three samples of Mortadella were obtained from one plant in Khartoum. The samples were packaged under vacuum and without vacuum in presence and absence of light. All samples were stored refrigerated (0 - C 5 deg C) for 15 days. Chemical, physical and microbial evaluations of samples were conducted on (zero, 7, 15) days of storage. The analysis of the samples showed significant differences among the treatments (P 0.05). Sample C (packaged without vacuum in absence of light) - showed the highest value of protein content (20.34) and the lowest value (18.32) was showed by sample A (packaged with vacuum in absence of light. The moisture content of sample C (packaged without vacuum in absence of light) was the highest (70.30), while the lowest (62.63) was obtained by sample D (package without vacuum in presence of light). All the samples showed the highest value (6.27) in pH at the beginning of the storage. All the treatments showed a decrease in values of color during the storage periods (15) days. The microbiological analysis of all sample revealed that the highest value of total viable bacterial content was given by sample D (packaged without vacuum in presence of light). And the different treatments did not show any contamination with mould, yeast and Salmonella SPP, while there was a lot of contamination by staph.aureus
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