Chemical, Sensory and Microbiological Assessment of Some Local and Imported Jam in the Egyptian Market | ||
| Annals of Agricultural Science, Moshtohor | ||
| Article 9, Volume 57, Issue 2, 2019, Pages 405-418 PDF (472.79 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/assjm.2019.44299 | ||
| Author | ||
| Z. E. Mahdi* | ||
| Department of Food Technology, Faculty of Agriculture, Benha University, Qaluobia, Egypt. | ||
| Abstract | ||
| In this study, a survey was carried out on some jam types in the Egyptian market, such as vitrac (strawberry, apricot and fig jam), El Rashidi El Mizan (strawberry, apricot and fig jam), Halwani Bros (apricot and fig jam) Hero (strawberry, apricot and fig jam) . Futher more, some imported jam in the Egyptian market, such as such as Menz Gasser (apricot and strawberry jam) from Italian, Hartleys apricot jam from England, Altunsa strawberry jam from Turky and Al Rakyzen quince jam from Iraqi. Chemical and physiochemical properties were analysis, the Altunsa strawberry jam from Turky was higher in moisture content 37.47%, while the least was Hartleys apricot jam from England 30.50%, also Altunsa strawberry jam from Turky was higher in total sugars 58.536% and the least was Menz Gasser apricot jam from Italian 54.24%. On the other hand,the local and imported generality jam samples acceptable in sensory evaluation of the overall acceptability ranged from 84.82 to 91.00%. All local and imported jams were not detected in heavy metals such as cadmium, mercury, arsenic, lead, tin and cobalt. The results showed that most of the pesticide residues were not detected for all local and imported jam samples. Also, local and imported jam samples were microbiological safety fortotal bacterial count, coliform group bacteria and total yeastsandmolds. The results showed that all local and imported jam samples were not detected for coliform group, that due to the high temperatue during manufacture of jam. Finally, these results its clear that local jam was better than imported jam and both of them jams meet with the Egyptian standards and the CODEX standards. | ||
| Keywords | ||
| Jam; Chemical and physiochemical, sensory evaluation, microbiological safety, heavy metals, Pesticide residues, rheological properties | ||
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