Determination of some food additives, chemical composition, bacteriological quality, and physicochemical examination of some meat products | ||
| Egyptian Journal of Chemistry | ||
| Volume 68, Issue 1, January 2025, Pages 269-278 PDF (687.81 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2024.277938.9494 | ||
| Authors | ||
| Rania Ayman Ibrahim* 1; Omayma Mohamed Al_Taher Labib Maghraby2; Mohamed Elmossalami1; Nermeen Makram Louis Malak3; Mohamed Mahmoud Mohamed Mashaly4 | ||
| 1Food Safety and Quality, Faculty of Veterinary, Cairo University | ||
| 2chief researcher, Food Hygiene Department Animal Health Research Institute | ||
| 3Department of food hygiene and control, faculty of vetrinary medicine, cairo university | ||
| 4Lecturer of food hygiene and control, faculty of veterinary medicine, Cairo University | ||
| Abstract | ||
| IThe present investigation designed for monitoring the safety and quality of some meat products (traditional Egyptian beef luncheon, oriental sausage and beef burger) to give awareness for consumers about their nutritional values in contrast to their dangers. So, different meat products were collected from Cairo and Giza governorates. A total of sixty samples were randomly selected and evaluated for bacteriological, physicochemical examination, and determination of some chemical additives (phosphate, sorbic, ascorbic, benzoic acids and Monosodium Glutamate). The results for luncheon, oriental sausage and beef burger showed high aerobic bacterial counts (4.40, 5.49 and 4.71 log10 CFU/g, respectively), Enterobacteriaceae (2.86, 3.37 and 2.87 log10 CFU/g, respectively), E. coli (2.33, 2.71 and 2.73 log10 CFU/g, respectively) and S. aureus (2.11, 2.68 and 2.50 log10 CFU/g, respectively). The aerobic bacterial count, E. Coli and S. aureus for luncheon, as well as E. Coli and S. aureus for oriental sausage and burger exceeded the E.S.S permitted limits. Total volatile basic nitrogen (TVBN) and Thiobarbituric Acid (TBA) values were within the permitted limits except TBA for oriental sausage. The protein and fat levels were below E.S.S limits. The mean results of chemical additives determined in luncheon, oriental sausage and burger for phosphate (4915.64, 5518.33, and 4245.69 ppm, respectively), for sorbic acid (79.10, 61.92, and 20.82 ppm, respectively), for ascorbic acid (40.99, 14.65, and 16.88 ppm, respectively), for benzoic acid (1569, 1899, and 0.00 ppm respectively), for MSG (4347.18, 1788.14, and 1226.75 ppm, respectively). The results of chemical additives examined in luncheon, oriental sausage and burger exceeded permitted limits according to E.S.S. and Codex for phosphate. Consequently, consumers should reduce the consumption of such meat products due to their public health hazards. keywords: Bacteriological Quality, chemical composition, benzoic acid, Phosphate, MSG. | ||
| Keywords | ||
| keywords: Bacteriological Quality; chemical composition; benzoic acid; Phosphate; MSG | ||
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