Abstract:
The study was conducted in the college of Animal production,
Sudan University of science and Technology. During the period from
October to November 2015 to investigate some quality attributes and
conformity of Frankfurter Beef sausage in Khartoum state (Bahri,
Khartoum, and Omdurman), with Sudanese Standard Metrology
Organization Specifications. The results of the study showed that there
was a high significant difference (p≤0.01) among the locations of
collection. Samples from Omdurman recorded highest moisture, Fat, and
Ash (67.67%, 5.74%, 3.47%) respectively, whereas samples from Bahri
recorded highest content of protein (25.57%). The Physical parameters
of beef frankfurter showed high significant differences (p≤0.01) among
the Khartoum, Bahri and Omdurman samples. Samples from Omdurman
reported the highest value of water holding capacity (2.22), while there
were no significant differences among the samples collected from
Khartoum State in pH value and cooking loss%. Sensory evaluation
results showed high significant differences (p≤0.01) in color and
juiciness between the location samples. Samples from Omdurman
reported the highest score of color and juiciness (4.57), (4.77)
respectively. There were no significant differences between the samples
collected from Khartoum State in Texture, Flavor. There was no
significant difference between the samples collected from Khartoum
State in total bacterial count.
