Effect of Chickpeas and Lentil seed Legumes powder on the Refrigerated Storage Period and Quality Characteristics of Beef Sausages
الملخص
Meat and its products are considered to have high nutritional value due to their distinctive physiological and chemical properties. However, processed meats such as sausages are susceptible to spoilage during storage due to microbial contamination and fat oxidation, which generally leads to changes in quality attributes such as color, taste, and chemical composition, consequently reducing their shelf life. The objectives of this study were to study the effect of replacing a portion of the main mixture with different ratios of ground legume seeds on the refrigerated storage period and to evaluate the chemical, physical, and sensory characteristics of the produced beef sausages. Beef sausages were manufactured by replacing a portion of the main mixture with 5%, 10%, 15% and 20% of ground legume seeds (chickpeas P, lentils L). The sausages were stored under refrigeration (4 - 8 °C) for 1, 3, 6 and 9 days. The results indicated that the chemical analysis of the manufactured sausages showed the highest and lowest moisture, ash, protein, and fat percentages for treatments TC, T1P20, T1P20 ,T2L5, T2L10, TC, TC and T2L20 with values of 62.59, 51.77, 2.56, 1.86, 23.44, 20.02, 13.91 and 11.03, respectively. The differences between the mean pH values of the treatments were significant (P < 0.01) after refrigerated storage. The storage for a period of 3 days recorded the highest average (6.169), while treatment T2L20 recorded the highest average (6.275). Regarding the interaction between treatments and refrigerated storage periods, treatment T2L20 combined with 6 days of storage showed the highest pH value of 6.31. The peroxide value analysis showed significant differences (P < 0.01) between the mean values of the treatments. TC recorded the highest value (2.071), while the lowest average (1.24) was recorded in T1P15. The results of the interaction demonstrated that treatment T1P15 combined with 9 days of storage recorded the lowest peroxide value (1.41). The analysis of free fatty acids (FFA) also showed significant differences (P < 0.01) between the mean values of the treatments. TC outperformed all other treatments with an average of 0.455. The interaction between treatments and storage.
periods was significant (P < 0.01), and the lowest FFA value was recorded with the interaction of T1P5 and one day of storage, with an average of 0.255. The bacterial tests indicated a positive effect of replacement on storage periods, as the refrigerated storage periods correlated positively with the concentrations of legume seed replacement. No contamination with Salmonella bacteria was observed during all storage periods. T1P15 recorded the highest water-holding capacity (41.24). Overall, the addition of ground legume seeds prevented shrinkage and weight loss in sausages after thawing. The sensory evaluation results showed no significant differences (P < 0.01) between the mean values of the treatments in terms of flavor, texture, and overall acceptability. Therefore, the study recommended the use of legume seeds, up to 20%, in sausage manufacturing, as it helped extend the refrigerated storage life, improved the quality attributes, and overall acceptance of the product.
تتعرض اللحوم ومنتجاتها مثل السجق للتلف أثناء التخزين نتيجة للتلوث الميكروبي وأكسدة الدهون، مما يؤدي عمومًا إلى تدهور في الجودة وبالتالي تقليل فترة صلاحيتها. تمثلت أهداف هذه الدراسة في دراسة تأثير استبدال جزء من الخليط الأساسي بنسب مختلفة من بذور البقوليات المطحونة على فترة التخزين المبرد، وتقييم الخصائص الكيميائية والفيزيائية والحسية لسجق اللحم البقري المنتج. تم تصنيع سجق اللحم البقري عن طريق استبدال جزء من الخليط الأساسي بنسب 5%،10%،15% و 20% من بذور البقوليات المطحونة (الحمص (P) والعدس (L))، بالإضافة إلى معاملة الشاهد .(TC) تم تخزين السجق تحت التبريد (4−8∘C) لفترات 1، 3، 6، و 9 أيام. أشارت نتائج التحليل الكيميائي للسجق المصنّع إلى أن أعلى وأدنى نسب للرطوبة، الرماد، البروتين، والدهون كانت في المعاملات TC, T1P20, T1P20, T2L5, T2L10, TC, TC و T2L20، وبقيم بلغت 62.59,51.77,2.56,1.86, 23.44, 20.02, 13.91 و 11.03 على التوالي. كانت الفروقات بين متوسط قيم الرقم الهيدروجيني (pH) للمعاملات معنوية (P≤0.01) بعد التخزين المبرد. سجل التخزين لمدة 3 أيام أعلى متوسط (6.169)، بينما سجلت المعاملة T2L20 أعلى متوسط معاملة (6.275). وفيما يتعلق بالتداخل بين المعاملات وفترات التخزين المبرد، أظهرت المعاملة T2L20 بالتزامن مع 6 أيام من التخزين أعلى قيمة pH بلغت 6.31 . أظهر تحليل قيمة البيروكسيد فروقات معنوية (P<0.01) بين متوسطات قيم المعاملات. حيث سجلت معاملة الشاهد(TC) أعلى قيمة (2.071) ، بينما سُجل أدنى متوسط (1.24) في المعاملة T1P15 ، كما أظهرت نتائج التداخل أن المعاملة T1P15 بالتزامن مع 9 أيام من التخزين سجلت أقل قيمة بيروكسيد (1.41) ، كما أظهر تحليل الأحماض الدهنية الحرة (FFA) فروقات معنوية (P≤0.01) بين متوسطات قيم المعاملات، وتفوقت معاملة الشاهد (TC) على جميع المعاملات الأخرى بمتوسط بلغ 0.455 كان التداخل بين المعاملات وفترات التخزين معنويًا (P<0.01)، وتم تسجيل أدنى قيمة للأحماض الدهنية الحرة مع التداخل بين T1P5 ويوم واحد من التخزين، بمتوسط قدره 0.255 . أشارت الاختبارات البكتيرية إلى تأثير إيجابي للاستبدال على فترات التخزين، حيث ارتبطت فترات التخزين المبرد إيجابياً مع تراكيز استبدال بذور البقوليات. لم يُلاحظ أي تلوث ببكتيريا السالمونيلا خلال جميع فترات التخزين. سجلت المعاملة T1P15 أعلى قدرة على حفظ الماء (41.24) بشكل عام ساعدت إضافة بذور البقوليات المطحونة على منع الانكماش وفقدان الوزن في السجق بعد الإذابة. أظهرت نتائج التقييم الحسي عدم وجود فروقات معنوية (P≤0.01) بين متوسطات قيم المعاملات من حيث النكهة والقوام والقبول العام. لذلك، أوصت الدراسة باستخدام بذور البقوليات، بنسبة تصل إلى 20%، في تصنيع السجق، حيث ساعدت في إطالة فترة الصلاحية تحت التبريد، وحسّنت من خصائص الجودة، والقبول العام للمنتج.
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