Effect of marinating solutions on quality attributes of reheated cooked beef slices during cold storage

The effect of some marinating solutious to prevent the warmed over flavor development and increase the oxidative stability and other quality attributes of reheated cooked beef slices during refrigerated storage was investigated. Beef slices samples were soaked into seven solutions 1:3 [W: V] for 15 mm. each. These solutions consisted of one or more of the following: Soya sauce, lime juice, propionic acid were used; spices mixture and smoking liquid was added to each solution. The marinated beef slices were cooked and then stored in refrigerator at 4 +/- 1°C. Refrigerated samples divided into two groups, first group stored for one day and second group stored for four days. Then all samples were reheated in an oven. The obtained results showed that, T.B.A. value, peroxide value and acid value were the lowest values in sample soaked into lime juice. The same sample contained the lowest counts of psychrophilic bacteria and yeasts and molds. The sample soaked in lime juice and the sample soaked in lime juice, propionic acid and soya sauce had the highest scores in organoleptic evaluation. It was concluded that the best treatment was sample soaked in solution consisted of lime juice

Evaluation of chemical and nutritional properties of chicken sausages extended with soy and sunflower flour

Spent laying hens meat was used for the manufacture of chicken sausages with 2 fat sources at the 15% level [chicken fat and skin or buffalo fat]. Partial substitution [20%] of hens meat with soy flour, sunflower flour or their mixtures [at 3: 1, 1: 1, and 1: 3] was also compared. Chicken sausages were chemically evaluated throughout frozen storage at 18C for 90 days. Moisture content, protein content, total soluble nitrogen [TSN] and total amino acids content were found to be higher, but the fat content and TBA values were lower in the control sausages formulated with chicken fat and skin than those formulated with buffalo fat

Physical and palatability characteristics of extended chicken sausages

Chicken sausages were manufactured from spent laying hens meat, applying 2 fat sources, i.e. hen fat and skin or buffalo fat at the level of 15% and extended with 20% of either soy flour, sunflower flour or mixtures of both at 3: 1, 1: 1 and 1: 3 ratios were evaluated. Sausages formulated with hen fat and skin were better than those formulated with buffalo fat with respect to their water holding capacity [WHC], cooking losses and taste. Replacement of 20% hen meat with soy flour, sunflower flour or their mixtures improved WHC and reduced plasticity, cooking losses, color, aroma and overall acceptability scores. During frozen storage, the WHC and plasticity as well as all the other sensory scores, decreased. The cooking losses increased in all the evaluated sausages