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Algadi MZ
Algadi MZ
Sudan
Publications
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Research Article
Proximate Composition of Beef Sausage Processed by Wheat Germ Flour
Author(s): Elbakheet IS, Elgasim AE and Algadi MZElbakheet IS, Elgasim AE and Algadi MZ
Beef sausage was processed by additions of different replacement levels of meat by wheat germ flour (WGF) replacement levels were: 0% (as control) 10% and 15%. The processed beef sausage was packaged in foam trays, overwrapped with polyvinyl chloride (PVC) and stored refrigerated at 4°C ± 1°C for up to 7 days. Several variables were determined using subjective and objective measurements, to evaluate the effects of replacement levels and storage periods on the quality attributes of the processed beef sausage. Proximate composition was carried out. The evaluation was conducted immediately after processing, three and seven days post processing day. Results demonstrated that control sample (0% replacement level) had the lowest (p<0.05), protein, fat, ash and crude fiber content. There were no significant differences (p>0.05) in fat content, ash content and crude fiber.. View More»
DOI: 10.4172/2157-7110.1000704