| publication name | Assessment of pomegranate peel powder on microbial contamination of sausage |
|---|---|
| Authors | Shaltout, F. A.1 , Salem, R. M2 , El-diasty, E.M.2 and Khalifa E.A. Abuzaid3, |
| year | 2020 |
| keywords | |
| journal | Benha veterinary medical journal |
| volume | Not Available |
| issue | Not Available |
| pages | Not Available |
| publisher | Not Available |
| Local/International | Local |
| Paper Link | Not Available |
| Full paper | download |
| 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