{"id":8481,"date":"2024-12-29T06:27:03","date_gmt":"2024-12-29T06:27:03","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=8481"},"modified":"2024-12-29T06:27:41","modified_gmt":"2024-12-29T06:27:41","slug":"studying-the-effect-of-adding-sage-extract-on-some-quality-characteristics-of-locally-manufactured-veal-sausage","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=8481","title":{"rendered":"Studying\u00a0 the Effect of Adding Sage Extract on Some Quality Characteristics of Locally Manufactured Veal Sausage"},"content":{"rendered":"

Reham Hasan<\/strong> * (1)<\/sup> , <\/strong>Mohammed Massri (1)<\/sup><\/strong> and<\/strong> Abdul HakimAzizieh (2)<\/sup><\/strong><\/span><\/p>\n

(1).Faculty of Agriculture, Al-Baath University, Homs, Syria.\u00a0<\/span><\/p>\n

(2). Faculty of Agriculture, Damascus University, Damascus, Syria.\u00a0<\/span><\/p>\n

(*Corresponding author:\u00a0 Reham Hasan, Email: reham.hasan1994@gmail.com<\/a>).<\/span><\/p>\n

Received: 30\/07\/2023\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 Accepted:27\/06\/2023<\/span><\/p>\n

Abstract:\u00a0<\/strong><\/span><\/p>\n

Four formulations of fresh veal sausages were prepared by adding different proportions of aqueous extract of rosemary plant (1.5-1-0.5%) in addition to the control, with the aim of studying the effect of this addition on the chemical composition, microbial content, and physical properties of the fresh sausages stored under refrigeration at a temperature of 4 \u00b1 1\u00b0C for a period of 15 days, followed by studying the sensory characteristics of the cooked manufactured sausages. The addition of the aqueous extract led to an increase in moisture content (65.21%) and an increase in pH value (6.77) in the treated formulations at the end of storage. Meanwhile, the protein content decreased to 19.54% and the total fat content decreased to 13.4% due to microbial and enzymatic activity in all studied formulations. Hardness values decreased during storage in a non-significant manner. There were no statistically significant differences in water activity values among all the studied formulations. Changes in the color of the manufactured sausages were observed, as indicated by a decrease in L* values and an increase in b* values. No significant differences were observed in the a* values in the formulations treated with extracts, and it was noted that they decreased during the refrigerated storage period. The use of rosemary extract resulted in a reduction in the overall bacterial count, yeast and mold count, and the growth of Pseudomonas ssp. No growth of Listeria ssp. and Salmonella ssp. bacteria was recorded in these formulations during the refrigerated storage period. In sensory evaluation, the control sample outperformed, and there were significant differences in values among the samples. Therefore, this extract can be utilized at a concentration of 0.5% to extend the shelf life of sausages and maintain quality characteristics during refrigerated storage.<\/span><\/p>\n

Keywords<\/strong>: Fresh sausages, rosemary, processed meats, physical and chemical analysis, microbial activity.\u00a0<\/span><\/p>\n

Full paper in Arabic: pdf<\/a><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Reham Hasan * (1) , Mohammed Massri (1) and Abdul HakimAzizieh (2) (1).Faculty of Agriculture, Al-Baath University, Homs, Syria.\u00a0 (2). Faculty of Agriculture, Damascus University, Damascus, Syria.\u00a0 (*Corresponding author:\u00a0 Reham Hasan, Email: reham.hasan1994@gmail.com). Received: 30\/07\/2023\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 Accepted:27\/06\/2023 Abstract:\u00a0 Four formulations … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8481","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/8481","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8481"}],"version-history":[{"count":3,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/8481\/revisions"}],"predecessor-version":[{"id":8562,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/8481\/revisions\/8562"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}