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41325

IMPACT OF MICROWAVE AND AUTOCLAVE DECONTAMINATION ON PASTRAMI QUALITY AND TRACKING CCPS

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Last updated: 22 Jan 2023

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Abstract

The goal of current research is determining the impact of ingredients decontamination using microwave and autoclave on pastrami final product, which finally leads us to track CCPs along the manufacture process to get final product of zero defects. The research focused on pastrami product as a famous widely used dry-cured meat product in the Egyptian market. The raw meat that used in pastrami production was purchased in three forms; fresh, frozen, and chilled meat from Egyptian market (local market in Mansoura city). The pastrami was manufactured in two groups; the first group was produced via microwave sterilization for 60 seconds of all non-meat ingredients with submission of wholesome circumstances, and the second group was fabricated through autoclave sterilization (120℃ for 15 min) of all constituents with application of sanitary conditions.
 The pastrami was examined along the manufacture process for total viable count (TVBC) and E. coli. The final product of each group was inspected for mold and yeast presence. Another group of pastrami was manufactured using frozen meat (imported from Brazil) only with applying three spices treatments. The first treatment was pastrami production without any spices addition. The second treatment was pastrami fabrication using spices which were purchased from local spices shops and subjected to autoclave sterilization (120℃ for 15 min). The third treatment was pastrami manufacture using high quality spices which were bought from reliable supplier and underwent to autoclave disinfection (120℃ for 15 min). The final product of each sample was checked for occurrence of aflatoxins. Sensory evaluation of the best product from microbiological aspect was carried out. The best-fabricated group from microbiological aspect was the second autoclaved one. For pastrami group that was fabricated via three different spices treatments, the first treatment indicates that the raw meat itself contain a certain level of aflatoxin. The second treatment comprises very high unacceptable limit of aflatoxin. The third treatment (meat manufactured using high quality spices from reliable supplier) is the most compatible one with permissible aflatoxin limit in meat products (20 ppb).
The sensory evaluation of autoclaved group revealed that the pastrami final product is wholly accepted except the pastrami produced using frozen raw meat had low rating for color and texture.
 

DOI

10.21608/jpd.2019.41325

Keywords

Pastrami, Manufacture, dry curing, Spices, Decontamination, microwave, autoclave, meat, Aflatoxins

Authors

First Name

Rehab

Last Name

El-Mougy

MiddleName

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Affiliation

Department of Food and Dairy Science, Faculty of Technology and Development, Zagazig University, Egypt.

Email

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City

Zagazig

Orcid

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First Name

ttia

Last Name

El-Makhzangy

MiddleName

-

Affiliation

1. Department of Food and Dairy Science, Faculty of Technology and Development, Zagazig University, Egypt.

Email

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City

Zagazig

Orcid

-

First Name

Abd el gawad

Last Name

el shwaf

MiddleName

-

Affiliation

Department of Food and Dairy Science, Faculty of Technology and Development, Zagazig University, Egypt.

Email

-

City

Zagazig

Orcid

-

First Name

Samir

Last Name

Abd allah

MiddleName

-

Affiliation

Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt.

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City

Mansoura

Orcid

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Volume

24

Article Issue

1

Related Issue

6520

Issue Date

2019-01-01

Receive Date

2018-09-08

Publish Date

2019-01-01

Page Start

113

Page End

134

Print ISSN

1110-2543

Online ISSN

2682-3322

Article File

JPD_Volume 24_Issue 1_Pages 113-134.pdf

PDF . 824.4kB

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https://jpd.journals.ekb.eg/article_41325.html

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https://jpd.journals.ekb.eg/service?article_code=41325

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7

Type

Original Article

Type Code

867

Publication Type

Journal

Publication Title

Journal of Productivity and Development

Publication Link

https://jpd.journals.ekb.eg/

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Article

Created At

22 Jan 2023