Abstract
Our research has focused on the use of the tomato powder
naturally contained the nitrite, in the formulation of a mixed meat paste, by
eliminating all the nitrite salt which is essential in the meat processing but
their excessive consumption dangerous for health.
A 10 kg formulation of a meat paste containing respectively:
66% red meat, 0.34% tomato powder and 33.66% of the other ingredients was made.
This allows us to obtain at the end 15 sausages of 400g which were stored at a
temperature of 3C °, and then we proceeded to microbiological,
physicochemical and organoleptic monitoring for 21 days.
Microbiological results revealed a complete absence of the
desired germs, such as: fecal coliforms, sulphite-reducing clostridium,
Staphylococcus aureus, salmonella, and aerobic mesophilic germs.
On the physico-chemical level, our product has a humidity of
60.4%, a pH of 6.29, a lycopene content is equal to 0.101mol / L, and a
chloride content is equal to 2.4%.
The tasting jury considered our product to be satisfactory
from an organoleptic and
morphometric perspective.
Keywords: formulation, meat paste, tomato
powder, nitrite salt
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Sommaire
Introduction générale 01
La partie bibliographique :
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