A Study on the Chemical Composition and Microbial Contamination of Locally Processed Sausages

Abstract

The present study was conducted at the College of Veterinary Medicin and Animal Production , Sudan University of Science and Technology . The main objective of the study was to compare the quality of looli sausage (L)( figure1), Al-gousi sausage (G)( figure2) and Butchery Processed sausage (B)( figure3). Results of chemical analysis were as follows: The DM% were 42.70, 37.9% and 38.8% for looli factory , Al-gousi factory and locally processed sausage respectively . Fat content percent was higher for looli compared to that of Al-gousi and locally (Butchery) processed sausage. Crude protein (CP) gave similar results for the three processing plants .Also nitrogen free extract (NFE) gave similar results. Bacterial contamination with E.coli was higher in al-gousi and the locally processed 80% than looli factory 60% . the looli sausage satisfied the level of E.coli mentioned by sudanese standards and metrology organization. E.coli < 13 cfu/g (colony forming unit gram) according Ssmo ) Appendix 2 ( . As what you became clear the study if looli sausage increased a purchase (Appendix4), The compliance of the consumer desires