الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 160 |  |  |
| | | from | 160 | | |
Abstract
Regarding the preparation of high and low-fat beef products (sausages and patties), different fat levels; i.e., 12,9,6 and 3% with using a different fat-replacers namely potato peel (P.P), bean hull (B.H), wheat bran (W.B) and sugar beet pressed pulp (S.B.P.P) at percent 1,2,3 and 4% levels respectively . Fat-replecers were used in a comparison with the control sample (25% fat). Chemical composition of applied beef meat and fat- replacers.
Sensory properties of such sausages and patties were as follows:- The treatments which containing(P.P,B.H or S.B.P.P) at percent 2% level with 9% fat, and (W.B) at 3% level with 6% fat were the best treatments. In this investigation, the best samples were evaluated by studying the effect of addition types of fat-replacers on chemical, nutritional and physical properties of products (before and after cooked) . The effect of both types of fat-replacers and frozen storage (at-18oC) for 90 days on chemical and physical properties and bacteriological changes were studed . Therefor the samples of meat products were analyzed at zero time and frozen storage. The obtained results summarized as following:-
5.1. Chemical composition of beef meat and fat-replacers applied in processed low-fat beef products (sausages and patties).
• Beef meat which was used in low-fat meat products contained 73.56% moisture, 22.85% crude protein, 2.46% crude fat and , 1.13% ash (on wet weight basis).
• Potato peel (P.P) was used as a fat-replacer contained 5.92% moisture, 9.34% crude protein 1.87% crude fat, 11.86% crude fiber, 3.16% ash and 79.69% total soluble carbohydrates. While, bean hull (B.H) contained 8.51% moisture, 6.20% crude protein, 6.54% crude fat 36.26% crude fiber, 3.53% ash and 75.22% total soluble carbohydrates. Meanwhile, wheat bran (W.B) contained 9.63% moisture, 11.58% crude protein, 3.49% crude fat, 10.54% crude fiber, 3.29% ash and 72.51% total soluble carbohydrates. Finally, sugar beet pressed pulp (S.B.P.P) contained 12.86% moisture, 14.20% crude protein, 1.02% crude fat, 66.95% crude fiber, 2.43% ash and 68.79% total soluble carbohydrates (on wet weight basis).
5.2. High and low-fat beef products (sausages and patties):
• Overall acceptabilities for all treatments (sausages and patties) were good due to fat-replacers usage. Non-significant differences (P ≤ 0.05) were recorded between control sample and other treatments with fat-replacers, except the treatments contained 3% (P.P, B.H and S.BP.P) at 6% fat and 4% of all treatments at 3% fat.
• Treatments contained fat-replacers had higher moisture content than the control (before and after cooking). The highest moisture content was recorded for sausages and patties sample with 3% W.B at 6% fat. Moreover, moisture content was decreased with the progressive frozen storage period.
• Treatments contained fat-replacers had higher protein content than the control (before and after cooking). The highest protein content was recorded for sausages and patties sample with 2% S.B.P.P at 9% fat . Protein content was increased during frozen storage period.
• Total ash percent was higher in the treatments contained fat-replacers (before and after cooking). The highest ash content was recorded for patties sample with 2% B.H at 9% fat and 2% S.B.P.P. at 9% fat for sausage . Ash content was increased in all treatments throughout the frozen storage.
• Crude fiber percent was higher in the treatments contained fat-replacers (before and after cooking). The highest crude fiber percent was noticed in the treatment contained 3% S.B.P.P. at 9% fat. Slight increased in crude fiber percent noticed in all treatments throughout the frozen storage.
• Fat-replacers used in sausages and patties processing led to on increase in total soluble carbohydrates percent (before and after cooking). The highest total soluble carbohydrates percent was noticed in the treatments contained 2% B.H at 9% fat. As frozen storage period, total soluble carbohydrates slightly increased in all treatments.
• Differences in caloric values between these treatments were recorded, whereas the total energy value obtained from 100 g of sausage control recorded 286.46 kcal and paties control recorded 300.87 kcal, meanwhile, the low-fat sausages rated from 170.07 – 199.89 kacl and low-fat paties rated from 175.659 to 213.125 kacl for the samples contained different fat-replacers at 6 and 9% fat levels, and that confirmed that low-fat treatments are useful for human weight control, curing obesity and some other diseases required low-calories diets.
• The pH values were slightly higher in the treatments contained 2% B.H, 2% S.B.P.P and 3% W.B than the control, meanwhile, the treatment contained 2% P.P. had slightly lower pH value than the control. Slight decreases in pH values were noticed in all treatments throughout the frozen storage.
• Color intensity was higher in all low-fat treatments when compared with the control. Sausages and patties sample which contained 3% W.B at 6% fat had slightly higher color intensity than other treatments. Slight decreases in color intensity were recorded in all treatments throughout the frozen storage period.
• Treatments processed with fat-replacers had lower thiobarbeturic acid values (TBA) than that of the control, mean while the highest TBA values were obtained in low-fat sausages and patties contained 2% B.H at 9% fat. A progressive frozen storage caused increases in TBA values in all treatments.
• Total volatile nitrogen (TVN) was high in control sample in comparison with the treatments contained fat-replacers, meanwhile the highest TVN value were obtained in low-fat treatment contained 2% S.B.P.P at 9% fat . TVN was incresed with increasing the frozen storage time .
• Total soluble nitrogen (T.S.N) was slightly increased in all low-fat treatments when compared to the control. The highest T.S.N value were obtained in low-fat treatments contained 2% S.B.P.P at 9% fat. The frozen storage resulted in decreasing of T.S.N values of all samples.
• WHC of the control was relatively less than those in all other treatments (before and after cooking). Moreover, the treatment contained 3% W.B at 6% fat possessed higher WHC as compared with other treatments. WHC decreased during frozen storage for all treatments.
• Fat-replacers usage led to noticeable improvements in the plasticity (tenderness). Which was relatively similar in all treatments (before and after cooking). The frozen storage resulted in decreasing of plasticity for all treatments.
• Feder value of all low-fat treatments were less than control sample. However, all samples were less than 4 which indicating high quality of the products. The frozen storage resulted in decreasing of feder value for all treatments.
• Cooking loss and shrinkage during the cooking in the treatments contained fat-replacers were lower than that in the control. While, cooking yeild of low-fat treatments was higher than the control. Progressive frozen-storage period, led to increase both of cooking loss and shrinkage, meanwhile, the cooking yeild was decreased.
• Protein water coefficient (PWC) tended to decrease with decreasing fat level. On the contrary, protein water and fat co-efficient (PWFC) decreased with increasing fat level and this indicates the relatively similar tenderness in all treatments (before and after cooking). Moreover, PWC and PWFC values tended to increase with increasing storage period, what explains the reduction in the tenderness.
• Treatments with fat-replacers showed slightly higher total bacterial counts than the control. Total bacterial count increased with fat decreasing the fat level during of the 45: 60 days, storage periods then number of bacterial count decreased untilat the end of frozen storage time.
• Pyschrophilic bacteria could not detected in all treatments, directly after the processing, except the patties samples which contained (P.P, B.H and S.B.P.P) had a few numbers. While, it started to appear after 15 days of frozen storage with other treatments. Pyshcrophilic bacteria increased at the 45 and 60 days of frozen-storage period then in decreased at the end of frozen storage time.
• Coliform bacterial count in control sausage was slightly higher when compared with that in low-fat sausages. Coliform count decreased with increasing the frozen storage period, then, not detected in all treatments after 60 days. Meanwhile, treatments of patties were free from coliform bacteria.
• All treatments of sausage and patties were free from salmonella either at a zero time or throughout the frozen storage.
-General conclusion results confirmed that . Using fat-replacers improved sensory quality, Color intensity, ( W.H.C ) and cooking yield of sausage and patties .
Adding fat-replacers reduced the cooking loss , shrinkage , ( T.B.A ) and the caloric value of sausage and patties .
However, using fat- replacers during the manufacturing of sausage and patties have considerable importance in the industrial and nutritional applications