Abstract:
The study was conducted to examine the effect of storage period on physicochemical, microbial and sensorial properties of three different types of fresh beef sausage obtained from three sources in Khartoum State (Factory A, factory B and Khartoum North local market C). The Physicochemical, microbial and sensorial properties were made immediately after processing. Then the three sausage types were stored in deep-freezer at ــ10°C for 6 months. Analyses were carried out at zero time then every two months (2, 4 and 6) months. For type A: moisture ranged (57.32-58.01%), oil (22.25-26.57%), protein (11.67-12.95%), ash (5.09-7.19%) and pH(6.10-6.74), through the storage period. For type B moisture ranged (56.32-59.01%), oil (24.76-27.64%), protein (9.60-12.56%), ash (4.26-9.06%) , and pH(6.10-6.74) through storage period. For type C moisture ranged (56.00-58.72%), oil (26.78-29.54%), protein (12.73-13.63%), ash (4.03-5.27%), and pH (6.02-6.45) through the storage period. Physical properties (weight and length) of all stored samples were almost similar, (17.38-31.79) g and (9.50-10.00) cm. Total viable count of type A showed the lowest number (4.48-4.55)log cfu/g and type B showed (5.68-6.48) cfu/g while type C showed the highest number of total microbes (6.62-6.73) cfu/g. Sensorial properties showed significant differences between the three types, type B showed the lowest acceptability.
