Alaa Al-Khyrat⁽¹⁾, Abd-ulhakim Azizieh ⁽¹⁾, and Nessren Naksho⁽³⁾   

(1) Food Science Department, Agriculture Faculty, Damascus University, Damascus, Syria

(2) General Authority for Biotechnology, Ministry of Higher Education, Damascus, Syria.

(*Corresponding author: Eng. Alaa al-khyrat Email: ala2para@gmail.com)

Received: 4/07/2021                       Accepted: 11/11/2021

Abstract: 

This research aimed to study the most important chemical and microbial properties of some of the basic raw materials used in the manufacture of sausages (Beef meat, sheep fat, soybean paste In the ratio (dry matter: water) (1: 3) and spices), by defining the chemical composition of these raw materials (moisture, ash, fat, protein and carbohydrates) and their microbial content (General bacterial count, coliform, yeasts and Fungi). This research was carried out in the laboratories of the Public Authority for Biotechnology and the Department of Food Sciences at the Faculty of Agricultural Engineering – University of Damascus in September of 2019. The results showed a high moisture content (53.7%) and fat percentage (16.6%) for beef meat compared with the Syrian standard (1300/1993), As for soy powder, its chemical composition did not match with MSG (586 / 1988) in terms of high moisture content (18%), high carbohydrate content (29.87%), while it matched in terms of protein content (33.40%), and low percentage Fat (15.6%), ash (2.8%) ,and did not agree  with the Syrian standard  of high coliform bacterial content (3.46 (log cfu / g)). Sheep fat properties corresponds to previous studies in terms of its moisture content and low protein (5.6%), (3.15%). Respectively, as well as its ash content (1%), while the proportion of fat (87%) and carbohydrates increased (17.78%). As for its microbial content, it was high compared to previous studies, where the general population of bacteria was (3.7 log cfu / g). , And its content of yeasts and fungi (3.11 log cfu / g) and coliform (3 log cfu / g), as well as the microbial content of spices in terms of the general population of bacteria (4.08 log cfu / g) and its content of yeasts and fungi (3.25 (log cfu / g)) And they are free from coliform bacteria, with the Syrian Standard No. 2179/2007.

Keywords: chemical composition, microbial content, sausages, beef meat, sheep fat, soybean paste.

Full paper in Arabic: pdf