Fatima Jouda*⁽¹⁾, Muhammad Masri ⁽²⁾, and Abdel Hakim Azizia⁽³⁾

(1) Department of Food Science, Faculty of Agriculture, Al-Baath University, Homs, Syria.
(2) Department of Food Sciences, Faculty of Agriculture, Damascus University. Damascus, Syria.
(*Corresponding author: Fatima Jouda. E-Mail: fhoms973@gmail.com)

Received: 29/08/2021                  Accepted: 10/10/2021

Abstract:

This research was carried out in the Department of Food Sciences at the College of Agriculture at Al-Baath University, and this study aimed to clarify the effect of adding red beet powder in different proportions on the microbial growth of processed and cold-stored sausage meat at a temperature of (4) °C for a period of 21 days, in addition to studying its effect on Sensory characteristics of cooked sausage, where several mixtures of sausage made from fresh veal were prepared by adding different percentages of red beet powder (2_1_0.5)% and mixtures prepared by adding sodium nitrite only and others by adding beet powder and sodium nitrite together for the purpose of comparison and study of microbial content and sensory properties of the product during the period of cold storage. The use of a mixture of red beet powder (2-1)% and sodium nitrite at 0.005%, preserved the sensory qualities required for cooked sausage, and reduced the general numbers of bacteria, yeasts and fungi, in addition to reducing the numbers of coliform bacteria, while no growth of Staphylococcus.aureus and Pseudomonas.aeruginosa and E.col in these mixtures compared to the control during the period of cold storage, so it is possible to benefit from this mixture in prolonging the shelf life of processed meat and maintaining its organoleptic quality characteristics during the storage period.
Keywords: fresh sausage, red beet, sodium nitrite, Cooked Sausage , processed meat.

Full paper in Arabic: pdf