الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
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Abstract
This study was conducted on two types of smoked beef sausage in order to assess the influence of indirect smoke method dependency on hot smoking conditions (with indirect smoking by using smoke from an external smoke generator), types of casing( sheep and cellulose casings) and cold storage at 4˚C±1 up to three months on the chemical composition, mineral content ,chemical quality attributes, physical properties, lipid fraction, fatty acids, amino acids, protein quality, chemical volatile components, polycyclic aromatic hydrocarbons and organoleptic evaluation were determined for the smoked sausages by using sheep and cellulose casings.
The most important obtained results from this investigation could be summarized as follows:
Used hot smoking conditions with indirect smoking for production of
smoked sausage with a different type of casings by using sawdust beech:
1. Gross chemical composition and some quality attributes properties of cooked beef sausage by using sheep and cellulose casings.
- Results showed that, gross chemical composition and some quality attributes of cooked beef sausage by using sheep and cellulose casings.The moisture content were(59.89% and 60.09%)(on wet weight basis), respectively. Meanwhile the protein, ash, fat and carbohydrate were (58.36, 3.17, 31.58, 6.89%) and (47.68, 9.36, 31.28, 11.69%) (on dry weight basis),respectively. (TBA), (TVB-N) and (pH) value were (0. 0.55 and 0.42mg malonaldehyde/kg sample), (12.48 and 13.46 mg N/100g sample) and (5.72 and 6.15 sample), respectively.
Application of indirect smoke on the cooked sausage by using sheep and cellulose casings .
2. Changes in chemical composition, quality attributes and physical
properties in cooked beef sausage by using sheep and cellulose
casings after smoking.
- Data showed that during smoking process the moisture decreased. The rate of decreased was 17.66% for smoked beef sausage by using sheep casing (SBSS). While the rate of decreased was 4.67 % for smoked beef sausage by using cellulose casing (SBSC). With a significant differences (P > 0.05) were recorded between cooked beef sausage and smoked beef sausage by using difference of casings. Meanwhile the cooked beef sausage by using sheep and cellulose casings became spoiled after18 days of cold storage at 4˚C±1.
- Total protein content decreased after smoking process. The rate of decreased was 4.83% for SBSS. While after smoking the increased reached to 2.45% for SBSC. With a significant differences P > 0.05 were recorded between cooked beef sausage and smoked beef sausage by using difference of casings.
- Ash content was increased after smoking, the rate of increased were 11.35% and 2.88% for SBSS and SBSC. With the significant differences (P > 0.05) were recorded between cooked beef sausage and smoked beef sausage by using deferens casings.
- The fat content increase during smoking processes, the rate of increase was 11.96% and 8.34%, respectively; with a significant differences (P > 0.05) were recorded between cooked beef sausage and smoked sausage by using sheep and cellulose casings.
- The carbohydrate content decreased by smoking process compared to the cooked beef sausage, the rate of decreased were 22.64% and 34.55%(on