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Some Quality Characteristics of Commercial and Homemade Mortadella: A comparative Study

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dc.contributor.author Elrayah, Alaa Moudather Mohamedzein
dc.date.accessioned 2018-09-24T05:44:57Z
dc.date.available 2018-09-24T05:44:57Z
dc.date.issued 2014-07-24
dc.identifier.uri http://repo.uofg.edu.sd/handle/123456789/1929
dc.description A dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science In Food Science, Department of Food Science and Technology Faculty of Engineering and Technology, University of Gezira, July, 2014 en_US
dc.description.abstract Mortadella is a very popular ready-to-eat meat product in the world, used to ease prepares and wiches. The danger caused by the presence of pathogens is a cause for concern to the food industry as well as to health authorities. In this research, the microbial and chemical properties and the sensory quality of the beef product of mortadella samples were assessed. The processed mortadella (H) prepared under controlled conditions in the laboratory of Food Science and technology in university of Elzaeim-Elazhari, Khartoum State. The commercial mortadella was produced locally (C1 and C2) was samples from super- market in Gezira State were used in this study. The proximate analysis (protein, fat, moisture, ash, crude fiber, mineral, carbohydrate) were determined by using standard methods. The results indicated that the moisture content of C2 sample was higher compared with those of samples of C1 and H which were 60.6%, 60.4% and 48.0%, respectively. Also an incensement in protein content of C2sample (11.37%) followed by Hsample (10.65%) and then C1sample (9.37%). Results on ash content revealed that the H, C2 and C1samplescontained2.5%, 2.4% and2.3%respectively. Fat content was concentrated in H (12.8%) succeed by C2 (11.9%) and then C1 (11.4%).And fiber content of C1, H and C2 samples were 0.11%, 0.08% 0.00%respectively. The microbial analysis was measured according to standard methods,which was found to be in standard range. The results showed that the total count of bacteria, coliform, yeast and mould and Staphylococcus aureus of C1 sample were 9.90×105, 4.55×104and2.73×104 3.41×103 and for H sample were 6.68×105, 2.27×104 , and 1.81×102respectively.However was no clone was detected in C2 sample. The sensory characteristic was evaluated. Consumer panelists detected no significant difference (P>0.05)in appearance, color, texture, flavor and overall-acceptability among of H, C2 and C1 samples. In addition approximately 80% of panelists commented that they would purchase the processed mortadella (H) product. The result concluded to consume mortadella which must be produced under controlled conditions. en_US
dc.description.sponsorship Abdel Moneim Elhadi Sulieman (Main supervisor) Zakaria Ahmed Salih (Co-supervisor) en_US
dc.language.iso en en_US
dc.publisher University of Gezira en_US
dc.subject pathogens en_US
dc.subject food industry en_US
dc.subject health authorities en_US
dc.subject beef products en_US
dc.subject Food Science en_US
dc.subject meat production en_US
dc.title Some Quality Characteristics of Commercial and Homemade Mortadella: A comparative Study en_US
dc.type Thesis en_US


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