| Author(s) | I. A . Al-Sheddy |
| Affiliation | Department of Food Science and Nutrition, College of Agriculture, King Saud University, Riyadh |
| Title | Physical and Chemical Quality Characteristics of Fresh Sausage from Food-outlets in Riyadh -Saudi Arabia |
| Source | Journal of King Saud University. Agricultural Sciences. Volume 16, No 1. (2004/1424) |
| Abstract | This study was conducted to investigate the physical and chemical characteristics of four types of fresh sausage (Lebanon, Philippino, Barbeque and cumberland sausages) prepared by meat-shops within five major food-outlets in Riyadh city. The results indicate that there were differences among meat shops in the method of preparing each sausages type. The differences were found to be in the type of casings used, degree of filling, size and shape of fat granules, color, odor and non-meat ingredients added. There was significant differences (P≤ 0.05) in cooking loss among each type of sausages collected from the five meat shops, with highest cooking loss of 53.73% for wet cooking method and 60% for dry method cooking. Furthermore, differences were found in the pH, titratable acidity and total volatile basic nitrogen within each type of sausage from the five meat shops, and some of these differences were significant (P≤ 0.05). Although, the percentages of moisture, protein and fat were found to be different among most of the sausage samples, only 25% of the samples tested violated the Saudi Arabian standard for sausage No 1115/1995 in their content of percent moisture only. One sample had sodium chloride level exceeded the limit set by Saudi sausage standard; whereas, nitrite concentrations fond to be in all sausages within the limit prescribed by the aforementioned standard. The sulfate concentration was different among same sausage type from one meat-shop to another. Results of the study also document that 40%, 20% and 60% of the meat shops under investigation add starch materials to Lebanon, Philippino, Barbeque and cumberland sausages, respectively, at levels exceed that permitted by Saudi standard. Connective tissues, measured as collagen materials, did not exceed 1.5% in all sausage samples indicating good quality raw meat used in the process. Protein patterns show that there were differences between sausage samples in the type of raw meat used for making one type of sausage by different meat shops. The results of this study emphasis that there is some violations to the Saudi sausage standard by meat shops within the food outlets, and there is no specific standard procedure used by meat shops in preparing certain type of fresh sausage and this would not be convenient for customers. |
