Albarbary, N., Karmi, M., Maky, M. (2021). Proximate Composition Analysis of Beef Sausage (Correction Manuscript 2). Aswan University Journal of Environmental Studies, 2(3), 155-161. doi: 10.21608/aujes.2021.71850.1018
Nady khairy Albarbary; Mohamed Karmi; Mohamed Abdelfattah Maky. "Proximate Composition Analysis of Beef Sausage (Correction Manuscript 2)". Aswan University Journal of Environmental Studies, 2, 3, 2021, 155-161. doi: 10.21608/aujes.2021.71850.1018
Albarbary, N., Karmi, M., Maky, M. (2021). 'Proximate Composition Analysis of Beef Sausage (Correction Manuscript 2)', Aswan University Journal of Environmental Studies, 2(3), pp. 155-161. doi: 10.21608/aujes.2021.71850.1018
Albarbary, N., Karmi, M., Maky, M. Proximate Composition Analysis of Beef Sausage (Correction Manuscript 2). Aswan University Journal of Environmental Studies, 2021; 2(3): 155-161. doi: 10.21608/aujes.2021.71850.1018
Proximate Composition Analysis of Beef Sausage (Correction Manuscript 2)
Meat and meat products make an important nutritional contribution to the diet of 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.
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