Sensory, chemical and microbiological quality attributes of beef salami sold in Assiut city, Egypt
Ashraf Abd-El-Malek, Talaat El-Khateib
The objective of the present study was to evaluate the sensory, chemical parameters (moisture, fat, proteins, Ash, thiobarbituric acid (TBA) and pH) and microbiological characteristics (total bacterial count (TBC), yeast and mould count, detection of Salmonella, Shigella, E. coli 0157:H7 Staph. aureus and Cl. perfringens) of three-types of beef salami (cooked, smoked and dried) sold in Assiut city. The sensory evaluation revealed that the examined samples were of fairly good quality. The mean values of pH and TBA for the examined samples were within the typical range for beef salami in Egyptian Standard. The statistical analysis shows that the dried salami differ significantly from the cooked and smoked (p= 0.0006; p <.0001) for the ash and moisture content, respectively. However, there is no significant difference between three types of beef salami for the protein and fat content (p= 0.2254; p=0.1736). The results of this study show that only 30.33% (10/33) of salami samples meet the standards hygiene, with an average contamination of: 4.2 x105 for TBC; 3.5x102 for total yeast and 4.5x103 for total mould. Neither Cl.perfringens nor Saph. aureus were identified in any of the samples. Shigella spp. was isolated from one of each samples and Salmonella spp. was detected in one cooked beef salami sample (9%). E. coli 0157:H7was identified in one (9%) of both cooked and smoked beef salami and in two (18%) samples of dried beef salmai. In conclusion, the hygienic quality of beef salami is not satisfactory and not comply with the standards in 69.67% of all samples tested, therefore beef salami retailed in Assiut should considered to pose a possible risk to consumers and should be improved. There is a need for routine analysis regularly by researchers to attract the attention of both producers and consumers to meat quality.