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Iranian Journal of Chemistry and Chemical Engineering، جلد ۳۸، شماره ۲، صفحات ۱۷۱-۱۸۱
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages |
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| چکیده انگلیسی مقاله |
Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast and lactic acid bacteria count) and sensory evaluation (color, flavor, texture and overall acceptability) after 0, 10, 20, 30, 40 and 45 days of refrigerated storage at 4°C. The microbial analysis demonstrated the predominance of lactic acid bacteria in semi-dry fermented sausage during the cold storage which reached (8.07) log CFU/g in samples inoculated with Lactobacillus paracasei at 4°C for 45 days. Chemical analysis of semi-dry fermented sausage showed a significant difference (p<0.05) in moisture content which decreases in all samples during the period of cold storage. However, all other parameters such as protein, fat, and ash increased. The dropped in pH value in all samples because of producing lactic acid during the fermentation by lactic acid bacteria. Physicochemical, microbial and sensory characteristics of fermented sausage inoculated with Lactobacillus paracaseiare found to be better than other ones. Also, we could preserve the product at 4°C for 45 days. The sensory evaluation has appeared superiority in the semi-dry fermented sausage that had Lactobacillus casei and Lactobacillus paracasei compared with control. |
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| کلیدواژه‌های انگلیسی مقاله |
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| نویسندگان مقاله |
Faleeha Hasan Hussein |
Bioprocess Engineering Laboratory, Department of Food Science and Engineering, Faculty of Agriculture, University of Tehran, Karaj, I.R. IRAN
Sayed Hadi Razavi |
Bioprocess Engineering Laboratory, Department of Food Science and Engineering, Faculty of Agriculture, University of Tehran, Karaj, I.R. IRAN
Zahra Emam Djomeh |
Bioprocess Engineering Laboratory, Department of Food Science and Engineering, Faculty of Agriculture, University of Tehran, Karaj, I.R. IRAN
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| نشانی اینترنتی |
http://www.ijcce.ac.ir/article_30665_d6ca3ba13cb406fe761526883c62bc28.pdf |
| فایل مقاله |
اشکال در دسترسی به فایل - ./files/site1/rds_journals/444/article-444-2063195.pdf |
| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
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| نوع مقاله منتشر شده |
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