الفهرس | Only 14 pages are availabe for public view |
Abstract Sixty samples of smoked meat, smoked turkey, smoked chicken, smoked pasterma, smoked salami and smoked herring (10 for each) were randomly collected from different super markets in Zagazig city, El Sharkia Governorate, Egypt. Hydrogen ion concentration (pH): The pH was 6.11± 0.05, 6.08 ± 0.12, 6.78 ± 0.06, 5.73 ± 0.14, 5.85 ± 0.11and 6.89 ± 0.10 in smoked meat, smoked turkey, smoked chicken, smoked pasterma, smoked salami and smoked herring, respectively. Total volatile basic nitrogen (TVB-N) The (TVB-N) ranged from 7.56 to 10.5, 8.4 to 9.66, 5.2 to 6.44, 10.14 to 12.6, 10.02 to13.25 and 16.32 to 21.16 with mean values of 9.17 ± 1.47, 8.78 ± 0.64, 5.88 ± 0.62, 11.34 ± 1.23, 11.76 ± 1.61 and 18.9 ± 2.42 in smoked meat, smoked turkey, smoked chicken, smoked pasterma, smoked salami and smoked herring, respectively. Total volatile nitrogen values of all examined products were in the range of permissible level reported by Egyptian Standards Specifications number 1972 which limited the content of TVN must not be over than 20 mg /100g and EC (1995), which recorded that TVB-N value of fish 25-35 mg/100 g for some fish species. |