Evaluation of Some Vegetal Colloids on the Quality Attributes of Beef Sausage

Abstract

Colloids are of vital role for improving the quality of foods including that of psyllium, locust bean and pectin which is found in orange peel albedo. These colloids are also of value for clinical nutrition. The last opinion could be confirmed by the chemical analysis which revealed that locust bean seeds had higher total phenolic compounds (485.28 mg/100 g) while psyllium seeds (297.54 mg/100 g) and orange peel albedo (246.11 mg/100 g) showed nearly the same level. Major phenolic compound was pyrogallol for locust bean, being cholchecein for other two colloids sources. Total flavonoid compounds were higher for psyllium seeds (536.46 mg/100 g) and locust bean seed (275.76 mg/100 g), being less for orange peel albedo (113.65 mg/100 g); major flavonoid in all sources was the hesperidin. The best eating qualities recoded for psyllium sausage followed by locust bean sausage. Generally, all three colloids sources improved the eating quality of beef sausage. Plasticity confirmed the results of sensory evaluation where the best sample was that of psyllium sausage. Higher pH value after 6 months storage at-18ºC was in line with the best Water Holding Capacity (WHC) and plasticity levels recorded for psyllium sausage. Color intensity and TBA value were best for locust been followed by psyllium treatments. The lowest color intensity was in line with the highest TBA value. The keeping quality was better when adding the tested colloids; TVN, TBA value, Total Bacterial Count (TBC), Yeast and Mold (Y and M) count was lowest for psyllium followed by locust bean treatment. Other colloids showed the same trend but at lower degree.

Nutritional Evaluation, Chemical Composition and Antioxidant Activity of Some Food Processing Wastes

“…Dried baladi orange peels had higher value of Kampferol (58.44 mg/kg dried peels) than that in dried navel orange peels (29.82 mg/kg dried peels). The major flavonoid was Hesperidin followed by Rosmarinic acid in locust bean and orange peel albedo (Osheba et al, 2013). These results are nearly similar with those obtained by Sultana et al (2008), Tumbas et al (2010), Zhou et al (2011), Seo et al (2011 and Zulkifli et al (2012).…”

Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods

“…TBA values of different beef burger sample were gradually increased with advancement of frozen storage period. This increase in TBA values during storage could be indicating continuous oxidation of lipid and consequently the production of oxidative by products (Brewer et al 1992 andOsheba et al, 2013). Also, TBA values through frozen storage period for 90 days at (-18 ±2ºC) showed a significant decrement (P≤0.05) for beef burger patties samples contained WMRP as compared with control sample.…”

“…During frozen storage, the WHC values were decreased continuously in all tested beef burger patties, especially in control sample, with extending the frozen storage period as the result of breakdown the hydrogen bonding between the water molecules and the other components of beef burgers by the effect of freezing process (Oroszvári et al,2005). Also, the loss of WHC during frozen storage may be due to protein denaturation and loss of protein solubility (Osheba et al, 2013) With regards diameter shrinkage which was considered one of the most important physiochemical quality changes that occurs in beef burgers during frying process due to the protein denaturation and squeezing out fat and water from beef burger patties. As given in Table (8), the percentage of diameter shrinkage in beef burger patties was decreased continuously with increasing the addition level of WMRP.…”

Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour

“…Plantago psyllium seeds have been used for a long time, mainly in pharmaceutical industry (Craeyveld et al 2009, Singh 2007 and to a smaller extent also in the food processing plants. There are known attempts to use it as additives in burgers and beef sausage production (Osheba et al 2013) and for obtaining starch-based edible films (Krystyjan et al 2017). This raw material was used in cookie production as the form of psyllium fibre (Raymundo et al 2014).…”