فهيم عزيز الدين محمد شلتوت
أستاذ متفرغ
Assessment of pomegranate peel powder on microbial contamination of sausage
Benha Veterinary Medical Journal • 2020
معلومات البحث
المؤلفون
Shaltout, F. A.1
, Salem, R. M2
, El-diasty, E.M.2 and Khalifa E.A. Abuzaid3,
الكلمات المفتاحية
Antimicrobial
Fungi
Pomegranate peel
Sausage
TBA
TVN
المجلة العلمية
Benha Veterinary Medical Journal
الناشر
Not Available
المجلد
39
العدد
Not Available
الصفحات
34-39
publication.type
Local
رابط البحث
Not Available
المواد المرفقة
Fahim Aziz Eldin Mohamed Shaltout_BVMJ_Volume 39_Issue 2_Pages 34-39.pdf
الملخص
Pomegranate (Punica granatum) peel is a nutrient-rich by product whose juice and related
products are directly added to foods due to their pleasant taste, palatability, and preservative
effects. This review aims to using of pomegranate peels powder at concentrations of 2g, 3g,
and 5 g on physicochemical and chemical quality of sausage during cold storage at (1-4˚C) for
12 days. Also, microbiological criteria of sausage samples were recorded. The pH values of all
samples ranged from 7.39 to 7.30 at zero time and from 6.27 to 6.38 after 12 days of cold
storage; indicating a slight decrease (p
products are directly added to foods due to their pleasant taste, palatability, and preservative
effects. This review aims to using of pomegranate peels powder at concentrations of 2g, 3g,
and 5 g on physicochemical and chemical quality of sausage during cold storage at (1-4˚C) for
12 days. Also, microbiological criteria of sausage samples were recorded. The pH values of all
samples ranged from 7.39 to 7.30 at zero time and from 6.27 to 6.38 after 12 days of cold
storage; indicating a slight decrease (p