الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 181 |  |  |
| | | from | 181 | | |
Abstract
One hundred of (large scale fresh frozen meat sausage, small scale fresh frozen meat sausage, hotdog and frankfurter) twenty five of each, were collected randomly from supermarkets and butchery shops at Zagazig city, Sharkia governorate, Egypt, at different sanitation levels.
I-Survey work on sausage:
• Sensory evaluation:
Sensory evaluation of collected samples showed that all examined samples were normal in taste and aroma, colour, texture and the general appearance score was 3.6 ± 0.14, 4.3 ± 0.15, 4.7 ± 0.15 and 4.4 ± 0.13 of examined oriental small scale, oriental large scale, hot dog and Frankfurter, respectively.
• Physicochemical parameters:
The water holding capacity (WHC) ranged from 3.12 to 5.14 with a mean value of 4.16 ± 0.13, from 2.6 to 4.23 with a mean value of 3.27 ± 0.21, from 4.29 to 8.11 with a mean value of 6.98 ± 0.19 and from 5.26 to 8.75 with a mean value of 7.2 ± 0.13 in examined oriental small scale , oriental large scale, hot dog and frankfurter, respectively.
The pH of oriental small scale, oriental large scale, hot dog and frankfurter ranged from 5.52 to 6.13, 5.36 to 5.94, 5.47 to 6.21 and 5.24 to 5.98 with mean values of 5.65 ± 0.23, 5.61 ± 0.35, 5.92 ± 0.32 and 5.85 ± 0.32, respectively.
The cooking losses% ranged from 42.2 to 56.42 with a mean value of 49.11 ± 04.2, from 29.6 to 41.23 with a mean value of 32.41 ± 5.92, from 5.36 to 9.11 with a mean.