Abstract:
This study was designed to evaluated physio-chemical characteristics, sensory attributes and microbiological quality of the smoked meat products ( Mortadella ) in Sudanese local markets. The samples were collected randomly which were processed by different four meat industries in Sudan. The data were subjected to analysis of variance using the general linear model procedure. The results clear that the smoked meat products (Mortadella) in Sudanese local markets from four different meat industries were statically the same in contents moisture%, protein%, storage loss, peroxide and acid value, sodium chloride and total viable bacteria count. The pH value, water holding capacity, fat, and ash content%, beside total energy content of the products had significantly differences (P< 0.05) among different samples. The results shows Sensory attributes of Mortadella products were assessed by panelist were statistically the same except in tenderness, juiciness which were significantly different (P< 0.05). It could be concluded that the Mortedalla products from the different four industries have the same physio-chemical, sensory attributes and microbioloical quality except fat and Ash% beside yellowness and lightness.
