Abstract:
The study was conducted to evaluate the effect of utilizations of Gum Arabic on the quality of beef sausage .Three different levels (0% control, 1% and 2%) of Gum Arabic were used in the processing of beef sausages . Six kilograms of beef were divided into three groups with 3replicates. Chemical analysis was conducted , pH , Water Holding Capacity (WHC) Cooking Loss, total bacterial counts and sensory evaluation were determined .The result showed that chemical analysis had significant increase (p<0.05) in moisture content , fat and ash (61.00±1.00) to (63.00±1.00), (3,07±.12) to (3,30±.10), (1,33±.06) to (1.50±.10) respectively at (p<0.05) , while the protein content significantly decreased (p<0.05) in the protein content (18.50±.10) to (18.1±.15) . Physical analysis had significant decrease (p<0.05) in pH and cooking loss content (5.5±.07) to (5.4±.07), (63.00±1.00) to (62.00±1.00) respectively at (p<0.05), while water holding capacity increased from (21.00±1.0) to (23.00±1.0). Sensory evaluation was significantly affected , The color as evaluated by panelists showed no significant difference (p>0.05) among the treatments, the increase of Gum Arabic levels, as 0% level showed the best color score (2.5±1.3), while 2 % level showed the least score (2.00±.82). The texture showed significant increase at (p<0.01), as 0% level showed the best texture score (3.00±1.6), while 2% level showed the least score (2.00±.73), however the flavor showed significant increase at (p<0.01) , 0% level showed the best flavor score (2.5± 1.18), while 2% level showed the least score (2.2±.95) and the juiciness showed significant increase at (p<0.05), 0% level showed the best score (2.7±1.9) , while 2% level showed the least score (2.00±1.3) . On the other hand Gum Arabic leads to significant decrease in total viable bacterial count, at levels ( 0%, 2%) were (9.7 ± 1.2, 5.5 ± .7) respectively. From the results the most desired level of Gum Arabic to be added to sausage recipe is 2% which is acceptable to the consumer, and there was increase the shelf life and quality of processed beef sausage added with Gum Arabic.
