Pastrami, manufactured from beef and abdominal fat and of a ratio of 3 meat to 1 fat,
was stored under refrigeration at (4±2 °C) and storage times (0, 15, 30, 60, 120, and 180
days). The effects of storage times on the most important chemical, micr
obiological and
sensory properties of pastrami were investigated.
The results of chemical analyzes showed that the studied pastrami conformed to the
Syrian Standards in terms of the proportion of salt and fat content, and it nearly conformed
to the standards in terms of humidity. The results also showed a slight decrease in the
percentage of moisture, fat and protein, and an increase in each of the acidity, proportion of
total volatile nitrogen, soluble nitrogen and peroxide value in pastrami with the progress of
the storage period at the temperature degree (4±2 °C). The microbial tests showed that
pastrami is free from some sickening organisms especially salmonella and E. coli. It also
showed that the census of the aerobic bacteria, yeasts and fungi was within the limits of the
Syrian standards. The results showed deterioration in the microbial properties of stored
pastrami with the progress of time; pastrami became invalid from a microbial point of
consumption after two months of storage as a result of the big number of aerobic bacteria,
yeasts and fungi. The sensory tests showed deterioration in the organoleptic characteristics
of storage with the progress of time, the deterioration was clear after two months of
storage; pastrami became unacceptable in terms of taste, color, smell and texture.
This study was conducted in order to prolong the period of validity of
yoghurt by adding 5, 10 and 15 g/1 of carrot juice liter during the storage
period of 35 days at 4±°C and 10±1 °C and determine some of the microbial،
chemical and sensory char
acteristics of yoghurt after 1, 7, 14, 21, 28 and 35
days of storage. The results indicated that the vital force had lasted for 7 days
in control samples and 28 days and 35 for samples containing 5, 10 g or 15 g
carrot juice, respectively when stored at 4±1 °C. No significant differences were
observed when samples stored at 10±1 °C. The results also indicated that the
sensory properties of yoghurt containing 5g of the carrot juice were more
favorably than those containing higher proportions due to the absence of taste
and color of carrot juice in the samples. it was also shown the addition of carrot
juice did not affect the pH levels and sensory property values during storage.
Furthermore، shelf-life did not exceed more than 7 days in control samples
while it lasted up to 35 days in yoghurt samples containing carrot juice.
This study was conducted to prolong the period of validity of diluted
yoghurt by adding 0.5g, 0.75g and 1g of garlic per 1liter milk during the
storage period of 50 days at 4 ± 1C °and 10 ± 1C°. Some of microbial, chemical
and sensory parameters o
f yoghurt were identified on weekly bases from 1 till
49 days of the storage period. Results indicated that the vital force as a
microbial parameter was lasted for 7 days in the control samples while it was
lasted with for 35, 42, and 49 days for the samples containing 0.5, 0.75 and 1g
of garlic, respectively when samples stored at 4±1C°. There were no significant
differences in the vital force between control and treated samples when they
stored at 10±1C°. Sensory properties of diluted yoghurt were more favorable in
samples containing 0.5g of garlic (absence of taste and smell of garlic) in
comparison with control samples or with samples containing higher
proportions of garlic. Results also indicated that adding garlic did not affect
either the pH of diluted yoghurt or the values of its sensory properties during
storage periods and increased the safety of consumption up to 49 days of
storage while this safety did not extend behind 7 days in control samples. It was
concludes that adding garlic by 0.5 g/ liter of diluted yoghurt can increase its
shelf life for 49 days.
