Staff Members - Benha University
Assessment of pomegranate peel powder on microbial contamination of sausage
BENHA VETERINARY MEDICAL JOURNAL • 2020
Publication Information
Authors
Shaltout, F. A.
, Salem, R. M2
, El-diasty, E.M. and Khalifa E.A. Abuzaid
Keywords
Antimicrobial
Fungi
Pomegranate peel
Sausage
TBA
TVN
Journal
BENHA VETERINARY MEDICAL JOURNAL
Publisher
faculty of veterinary medicine benha university
Volume
39
Issue
2
Pages
34-39
publication.type
Local
Paper Link
Open Link
Supplementary Materials
Fahim Aziz Eldin Mohamed Shaltout_BVMJ_Volume 39_Issue 2_Pages 34-39.pdf
Abstract
Pomegranate (Punica granatum ) peel is a nutrient-rich by product whose juice and related
products are directly added to foods due to their pleasant taste, palatability, and preservative
effects. This review aims to using of pomegranate peels powder at concentrations of 2g, 3g,
and 5 g on physicochemical and chemical quality of sausage during cold storage at (1-4˚C) for
12 days. Also, microbiological criteria of sausage samples were recorded. The pH values of all
samples ranged from 7.39 to 7.30 at zero time and from 6.27 to 6.38 after 12 days of cold
storage; indicating a slight decrease (p
products are directly added to foods due to their pleasant taste, palatability, and preservative
effects. This review aims to using of pomegranate peels powder at concentrations of 2g, 3g,
and 5 g on physicochemical and chemical quality of sausage during cold storage at (1-4˚C) for
12 days. Also, microbiological criteria of sausage samples were recorded. The pH values of all
samples ranged from 7.39 to 7.30 at zero time and from 6.27 to 6.38 after 12 days of cold
storage; indicating a slight decrease (p