Azza Mutwakil - Academia.edu (original) (raw)
Papers by Azza Mutwakil
This study was conducted to evaluate the quality characteristics of beef sausage incorporated wit... more This study was conducted to evaluate the quality characteristics of beef sausage incorporated with chickpea flour. Four levels of chickpea flour were incorporated in beef sausage, stuffed in natural casings, linked and then frozen at –18C. Physico-chemical, microbiological and sensory properties were determined in sausage. Protein content of sausages incorporated with chickpea flour significantly (P≤0.05) increased as chickpea levels increased. On the contrary, moisture content and cooking loss significantly (P≤0.05) decreased. Control sample had the highest score of appearance, taste, texture and overall acceptability. Total viable bacterial count (TVBC) significantly (P≤0.05) affected as chickpea level increased. The highest total viable bacterial count for untreated sample was 6.16 log10.cfu/g, while, the lowest total viable bacterial count was 4.75 log10.cfu/g for 30% chickpea incorporated sausage. The findings showed that all the sausage samples were Salmonella free.
In this study, the microbial characteristics (such as Total Viable Bacterial Count (TVBC), Colifo... more In this study, the microbial characteristics (such as Total Viable Bacterial Count (TVBC), Coliform bacteria, E.coli, Staphylococcus aureus, Clostridium perfringens and Salmonella) of the processed meat at Khartoum state were investigated. The results revealed that the significant differences in TVBC (P≤0.05) were detected among the meat samples. Minced beef, beef sausage, beef burger, beef balls, chicken burger and beef cubes samples had TVBC of 0.58, 2.40, 3.26, 1, 3.21 and 2.40 log10cfu/g, respectively. No significant differences (p ≥ 0.05) were observed in coliform bacteria among meat samples 140 MPN. Fifty percent of processed meat collected from Khartoum state (minced meat and meat cubes) was E. coli present. It worth nothing that, frankfurter and martadella were E.coli free. It worth noted that, Staphylococcus aureus and Clostridium perfringens were not detected among all processed beef sample. In contrast, Salmonella were positive test among all processed meat.
This study was conducted to evaluate the microbial aspects and chemical composition of raw beef m... more This study was conducted to evaluate the microbial aspects and chemical composition of raw beef meat collected randomly from markets located at Khartoum State (Khartoum, Khartoum north and Omdurman localities). Twenty samples for each locality were collected. Samples collected were kept in a sterilized container. Microbial examinations in terms of; Total Viable Bacterial Count (TVBC) and Salmonella were determined. In addition, chemical analysis in terms of; Protein, fat and ash content were examined. The obtained results revealed that, significant (P<0.05) differences were detected among samples from the different locations with regard to protein, fat and ash contents. Samples collected had protein content ranged between 17.27% and 19.95%. Samples had fat and ash contents with an average of and respectively. Samples collected had Total Viable Bacterial Count (TVBC) ranged between 4.83 and 7.88 log10cfu/g. It is worth mentioning that, samples under investigation were Salmonella f...
This study was conducted to evaluate the quality characteristics of beef sausage incorporated wit... more This study was conducted to evaluate the quality characteristics of beef sausage incorporated with chickpea flour. Four levels of chickpea flour were incorporated in beef sausage, stuffed in natural casings, linked and then frozen at –18C. Physico-chemical, microbiological and sensory properties were determined in sausage. Protein content of sausages incorporated with chickpea flour significantly (P≤0.05) increased as chickpea levels increased. On the contrary, moisture content and cooking loss significantly (P≤0.05) decreased. Control sample had the highest score of appearance, taste, texture and overall acceptability. Total viable bacterial count (TVBC) significantly (P≤0.05) affected as chickpea level increased. The highest total viable bacterial count for untreated sample was 6.16 log10.cfu/g, while, the lowest total viable bacterial count was 4.75 log10.cfu/g for 30% chickpea incorporated sausage. The findings showed that all the sausage samples were Salmonella free.
In this study, the microbial characteristics (such as Total Viable Bacterial Count (TVBC), Colifo... more In this study, the microbial characteristics (such as Total Viable Bacterial Count (TVBC), Coliform bacteria, E.coli, Staphylococcus aureus, Clostridium perfringens and Salmonella) of the processed meat at Khartoum state were investigated. The results revealed that the significant differences in TVBC (P≤0.05) were detected among the meat samples. Minced beef, beef sausage, beef burger, beef balls, chicken burger and beef cubes samples had TVBC of 0.58, 2.40, 3.26, 1, 3.21 and 2.40 log10cfu/g, respectively. No significant differences (p ≥ 0.05) were observed in coliform bacteria among meat samples 140 MPN. Fifty percent of processed meat collected from Khartoum state (minced meat and meat cubes) was E. coli present. It worth nothing that, frankfurter and martadella were E.coli free. It worth noted that, Staphylococcus aureus and Clostridium perfringens were not detected among all processed beef sample. In contrast, Salmonella were positive test among all processed meat.
This study was conducted to evaluate the microbial aspects and chemical composition of raw beef m... more This study was conducted to evaluate the microbial aspects and chemical composition of raw beef meat collected randomly from markets located at Khartoum State (Khartoum, Khartoum north and Omdurman localities). Twenty samples for each locality were collected. Samples collected were kept in a sterilized container. Microbial examinations in terms of; Total Viable Bacterial Count (TVBC) and Salmonella were determined. In addition, chemical analysis in terms of; Protein, fat and ash content were examined. The obtained results revealed that, significant (P<0.05) differences were detected among samples from the different locations with regard to protein, fat and ash contents. Samples collected had protein content ranged between 17.27% and 19.95%. Samples had fat and ash contents with an average of and respectively. Samples collected had Total Viable Bacterial Count (TVBC) ranged between 4.83 and 7.88 log10cfu/g. It is worth mentioning that, samples under investigation were Salmonella f...