Physicochemical and Microbiological Proprieties of Some Meat Products in Sharkia Governorate, Egypt

Ragab, Mohamed; Toliba, Abbas O.; Galal, G. A.; El-Maaty, S.M. Abo

doi:10.21608/zjar.2019.40322

Cited by 3 publications

(4 citation statements)

References 15 publications

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“…Ash content of beef luncheon samples ranged between 3.15 and 4.22 % with a mean value of 3.43 %. The obtained ash content in the current study seems to be nearly similar to that specified by E.O.S, as well as with those detected by Ragab et al (2019) since they observed that ash content ranged from 3 to 5.49% with mean value 3.8%.…”

Section: Chemical Examination For Deterioration Criteria Of Examined supporting

confidence: 90%

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Microbiological and Chemical Evaluation of Luncheon Meat Sold in Giza Area (Egypt)

Khalaf-Allah¹,

Khalafalla²,

Abdellatif³

et al. 2021

PLANT ARCHIVES

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A total of 72 samples of luncheon meat were randomly collected from different retail outlets in Giza city, Egypt. The samples were examined chemically for moisture content, total ash content and thiobarbituric acid (TBA); and microbiologically for the count of total aerobes, total mould and yeast, psychrophilic bacteria, Staphylococcus aureus, Bacillus cereus and Salmonella and Shigella. As well, most probable number (MPN) count was performed for coliform and E. coli. The mean values of moisture content, total ash content and thiobarbituric acid (TBA) for the examined samples were 59.84%, 3.43% and 0.64 mg/kg, respectively. For total aerobes, total mould and yeast, Psychrophilic bacteria, Staphylococcus aureus, Bacillus cereus and Salmonella and Shigella the mean values were 5.48, 3.91, 4.07, 2.34, 3.87 and 0 log cfu/g sample, respectively. The MPN count of coliforms varied greatly in positive samples from 6.20 to 460 and from 3 to 43 MPN/g sample respectively. According to the Egyptian standards, most of the examined samples (100%) had Salmonella and Shigella values complied with limits of the standard. As for total aerobic, Staphylococcus aureus total mould and yeast counts 79.19, 90.27 and 19.4% of the examined samples were not complied with the standards. The results declared that the hygienic quality of luncheon meat available in Giza retail markets is not satisfactory and not comply with the standards.

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Section: Chemical Examination For Deterioration Criteria Of Examined supporting

confidence: 90%

“…Ragab et al (2019) mentioned that the moisture contents of luncheon samples from different companies ranged between 65.61 and 68.29 %.…”

mentioning

confidence: 99%

Microbiological and Chemical Evaluation of Luncheon Meat Sold in Giza Area (Egypt)

Khalaf-Allah¹,

Khalafalla²,

Abdellatif³

et al. 2021

PLANT ARCHIVES

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“…Fried fish had the greatest protein level, while fried chicken strips had the lowest. Average of protein content of grilled beef burger was comparable to results obtained by Ragab et al (2019 ) and lower than results reported by Juárez et al (2010). Protein mean value in fried fish was nearly like percentage obtained by Magawata and Ahmed (2014).…”

Section: Discussionsupporting

confidence: 66%

Proximate and trans fatty acid composition of fast foods in Sohag, Egypt and the impact of rosemary essential oil on trans fat content

Elsayed¹,

Ahmed

Fahmy³

et al. 2023

SVU-International Journal of Veterinary Sciences

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This study was conducted to investigate the nutritional composition and trans fatty acid (TFA) content of some fast foods consumed in Sohag city, Egypt. Furthermore, we studied the effect of using rosemary essential oil (REO) on the TFA content of frying oil. A total of 50 fast food samples were randomly collected from a different restaurant in Sohag city, Egypt. The examined samples were grilled beef burger, fried chicken broast, fried chicken strips, fried beef sausage and fried fish. The samples were examined for moisture, protein, fat, carbohydrate and cholesterol content. Additionally, gas chromatography was used to evaluate TFA content using standard technique. The greatest protein level was found in fried fish samples (22.82%), while the lowest was found in fried chicken strips (14.71%). Fat percentage ranged from 8.4% to 16.2%. Fast foods had a high-calorie value ranging from 215.22 to 329.45 Kcal/100g. Fried chicken broast had the highest cholesterol level which was 79.84 mg/100g. The results demonstrated that fast food had a total TFA concentration ranging from 2.6% to 18.5%. TFA content of the examined fast food exceeded the limits established by WHO as well as FDA regulations. This study showed the nutritional value of Egyptian fast food. However, high TFA content should receive special consideration. REO is an effective natural antioxidant that can be used without harming the sensory aspects of the product.

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“…These results may be due to the stimulating effect of mushroom powder on bacterial growth and subsequent acidity development (Synytsya et al, 2009 andNowak et al, 2018). On the other hand, titratable acidity increased significantly (p ≤ 0.05) in all labneh treatments as the storage period progressed (Ragab, 2000 andBasiony et al 2017). While pH followed an opposite trend to acidity, the pH of labneh treatments gradually decreased during storage period.…”

Section: Chemical Compositionmentioning

confidence: 92%

Production of Functional Labneh Supplemented With Mushroom (Agaricus Bisporus) Powder

Kamaly

Kebary

Hussain

et al. 2023

Menoufia Journal of Food and Dairy Sciences

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The purpose of this study was to manufacture functional Labneh supplemented with mushroom (Agaricus bisporus) powder as a source of antioxidant compounds to increase its health benefits. Labneh was made by adding mushroom powder at zero, 0.5, 1, 1.5, 2, 2.5 and 3%. Labneh treatments were stored at 6±1ºC for 28 days and analysed on days fresh, 7, 14, 21 and 28 of the storage period to evaluate its chemical, microbiological and sensory properties. The obtained results revealed that supplementing labneh treatments with mushroom powder caused a significant increase of total bacteria counts, streptococci, lactobacilli, titratable acidity, total solids, total protein, ash, carbohydrates, total phenolic contents and antioxidant activity, while decreased significantly pH values and preventing the growth of molds and yeasts. Addition of mushroom powder up to 1.5% did not significantly affect the organoleptic properties of labneh, while increasing the rate of supplementation above 1.5% caused a significant decrease of organoleptic scores. During storage period, there were no significant differences in total solids, fat, total protein, and ash of all labneh treatments, while pH, carbohydrates, total phenolic contents, and antioxidant activity decreased, and titratable acidity increased. Streptococci and lactobacilli counts of labneh treatments increased up to the seventh day of storage period, while total bacterial counts increased up to the fourteenth day of storage, then all counts declined as the storage period proceeded. According to the panelists, treatment T3 supplemented with 1.5% mushroom powder was the most acceptable.

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Physicochemical and Microbiological Proprieties of Some Meat Products in Sharkia Governorate, Egypt

Cited by 3 publications

References 15 publications

Microbiological and Chemical Evaluation of Luncheon Meat Sold in Giza Area (Egypt)

Microbiological and Chemical Evaluation of Luncheon Meat Sold in Giza Area (Egypt)

Proximate and trans fatty acid composition of fast foods in Sohag, Egypt and the impact of rosemary essential oil on trans fat content

Production of Functional Labneh Supplemented With Mushroom (Agaricus Bisporus) Powder

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