Nutritional Value and Microbiological Quality of (Agashi) Product

Abstract

This study aimed to determine the chemical composition, nutritional value and microbiological quality of Agashi sliced meat product which is consumed largely as snack food in Sudan. The samples were taken from three different locations in Khartoum state (Omdurman, Khartoum and Khartoum North) from open and closed areas. The chemical composition of Agashi sliced meat was investigated. The results revealed that, Agashi sliced meat containing moisture (38.67%_35.74% - 35.14%and39.83% - 39.83% - 38.74%) in open and closed area in Omdurman, Khartoum and Khartoum North, respectively. Fat content (5.01% - 5.45% - 4.89% and5.76% - 6.09% - 5.96%) in open and closed area in Omdurman, Khartoum and Khartoum North, respectively. Proteins content (30.6% - 26.25% - 18.4% and 14.16% - 15.75% - 22.7%) in open and closed area in Omdurman, Khartoum and Khartoum North, respectively. Ash content (3.07% - 2.75% -3.38% and 3.77% - 3.79% -5.32%) in open and closed area in Omdurman, Khartoum and Khartoum North, respectively. Fibre content (11.39% - 4.39% - 3.81% and 10.41% - 5.16% - 4.90%) in open and closed area in Omdurman, Khartoum and Khartoum North, respectively. Carbohydrates content (40.05% - 43.29% - 52.03% and 48.83% - 40.39% - 51.85%) in open and closed area in Omdurman, Khartoum and Khartoum North, respectively. The microbiological analyses revealed the presence of high levels of total viable count, coliforms,Staphylococcus aures, E. coli, yeast and moulds in open area samples cooked Agashi product; moreover, the results revealed presence of salmonella in open area comprised to closed areas. This high contamination of cooked Agashi with food spoilage organisms and pathogens decrease the quality and it causes a public health hazard. Sensorial properties showed significant differences between open and closed area samples. Omdurman area samples had lowest acceptability according to panelists.