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- Title
تأثیر استعمال نسب مختلفة من طحین الشوفان في الصوصج الطازج والمجمد المصنع من لحوم الوز المحلي.
- Authors
عبد الرضا الاسدي, ماجد حسن
- Abstract
: This study was conducted at Department of Animal Resources, College of Agriculture, University of Basrah from 5/12/2012 to 5/3/2013. Sausages made of meat and fat geese, Crushed ice, Oat flour, salt, Garlic powder and pepper. The treatments were as follows, (T0= Control with 3% Wheat flour + 10% fat geese), [(T1= 3% Oat flour + 10% fat geese), (T2= 5% Oat flour + 8% fat geese) and (T3= 7% Oat flour + 6% fat geese), Chemical and physical characteristics and panel taste were estimates. There was a significant (p<0.05) increase in treatment T3 (Fresh and frozen-stored for 60 days) both the moisture and ash with an average of (67.56, 67.46)% and (3.10, 4.43)% respectively, As well as the treatment T3 (fresh) recorded a significant increase (p<0.05) in pH value and created significant (p<0.05) in emulsion stability, cooking loss, free fatty acid and cholesterol. Cholesterol with percentage (105.63, 90.73) for the treatment T3 (Fresh and frozen-stored for 60 days) respectively. panel test did not show significant effect. In treatments also showed significant (p<0.05) differences in average of cholesterol for stored treatments compared with fresh treatment.
- Publication
Basrah Journal of Agricultural Sciences, 2016, Vol 29, Issue 1, p111
- ISSN
1814-5868
- Publication type
Article