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Abstract
Meat and meat products make an important nutritional contribution to the dietof the people. Beef sausage is one of the most popular fast food in Egypt. This study was aimed to determine the proximate composition of beef sausage from market stalls and selected fast-food restaurants in Aswan. Accordingly, a total of 30 beef sausage samples were subjected to proximate analysis then compared with the Egyptian standards to determine their acceptability. The methods used for the determination of proximate composition were AOAC Official Methods 990.19, 973.48, 960.39, and 999.11 for moisture, protein, fat, and ash, respectively. The results revealed that the mean values of moisture, protein, fat, ash, and carbohydrates 74.07±0.65%, 12.9±0.54%, 6.87±0.38%, 1.50±0.08%, 1.5±0.83%, and 4.63±0.50% respectively. By comparing the results with the Egyptian Organization for Standardization No. 1972 (EOS, 2005), there was 56.67%, 40%, and 90% of the samples unaccepted based on their moisture, protein, and red meat contents, respectively, while all the samples were accepted based on their fat and ash contents. There were significant differences in the moisture, protein, fat, ash, and carbohydrate content of the beef sausage samples. The findings indicated that the nutritional composition of burger samples varied among different locations where a variation in preparation method was observed.
Highlights
Meat as high energy type of food is considered to be the food of choice due to its nutritional value
Sausages are processed meat products that contained a mixture of minced or comminuted meat and fatty tissues combined with numerous non-meat ingredients and additives that stuffed into casings, commonly natural casings from the intestine to be formed into discrete units
By comparing the results with the Egyptian Organization for Standardization No 1972 (EOS, 2005), there was 56.67%, 40%, and 90% of the samples unaccepted based on their moisture, protein, and red meat contents, respectively, while all the samples were accepted based on their fat and ash contents as shown in table (2)
Summary
Meat as high energy type of food is considered to be the food of choice due to its nutritional value. Meat is well known as an excellent protein and energy source for our daily diets and after digestion, provides excellent nutrition (Chang and Huang, 1991). Sausages are processed meat products that contained a mixture of minced or comminuted meat and fatty tissues combined with numerous non-meat ingredients and additives (salt, herbs, spices, etc.) that stuffed into casings, commonly natural casings from the intestine to be formed into discrete units. The fresh sausages are sold without any heat treatment that is generally stored and commercialized chilled or frozen (Feiner, 2006). Aswan University Journal of Environmental Studies (AUJES) 2 (3), pp. Online ISSN: 2735-4237, Print: ISSN 2735-4229. https://aujes.journals.ekb.eg/
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