According to mainly importance of the sensory characteristics of meat products from consumer viewpoint, increasing of the consumption of meat products, the existing articles addressed in literature about of principally effect of fat, water and fat replacers on sensory characteristics of meat products, this research carried out for evaluation of sensorial characteristics of high fat SAUSAGE and low fat SAUSAGEs with 60% meat in National Nutrition and Food Technology Research Institute and Gooshtiran company in 2006. This study was done by explorer and experimental methods. The treatments were produced in three replicates totally twenty one formulas. Sensory characteristics of all treatments as color, taste, juiciness, firmness and palatability evaluated by 8 trained panelists using eight-point scale and acceptability evaluated by 31 in-house panelists using ranking test. The main treatments (three replications) were analyzed by Kruskal-Wallis and then the means were compared with Mann-Whitney U. Spearman’s rho Correlation was used to determine the correlation among sensory characteristics of treatments. All low fat formulas had higher red colors and were juicy and more acceptable than the control (P<0.05) but were not significantly different in taste and firmness. Color was medially and positively (r =0.55) correlated with firmness. The correlation between color and taste (r =0.47) and correlations between taste with juiciness (r=0.41) and firmness (r=0.38) was weakly and positively (P<0.05). The significant correlations were not observed between palatability and acceptability and with each other sensory characteristics. Juiciness was negatively correlated with firmness but was not significantly different. As a result, there is possibility of sensory evaluation of produced SAUSAGEs and can be as criteria for selection of the best formulation. It is recommended that evaluation of sensory characteristics and the application of panelists be studied in future researches for formulation and production of meat products.

Objective(s): To determining of sodium nitrite in susage and compasion with amount of standard and change of nitrite in the course of time. Methods: For sampling, took action in thirty different time production (P<0.05) from every one of eleven factory products that enter meat products to Semnan Province and samples transferred to laboratory. For determining of nitrite was used from standard number 923 that has been given by Iran standard office. After the determining of nitrite concentration in samples was taken action respect estimation of confidence space mean with P<0.05 in total samples and was analyzed meanings with amount of standard. Results: In examination of nitrite in products gave in susags A 54.5 and 55.16, in B 33 and 26.33, in C 7.9 and 7.73, in D 32.1 and 31.33, in E 23.47 and 19.23, in F 54.9 and 48.77 and in C (Tehran) 36.17 and 25.7, in H 19.3 and 13.57, in L 20.43 and 22.9, in K 39.8 and 34, in M 36.6 and 14.63 milligram in kilogram that amounts of theirs with P<0.05 had very meaning different with amount of standard. In examination A products for determining of time effect amount of nitrite gave in first, seventh, tenth, fourteenth day in manner 50, 43, 42, 39 and in F products in first, seventh, fourteenth in manner 52, 51, 42 milligram in kilogram. Conclusion: In products of A, D, F, B, E, G, C, H, K, L, M, amount of nitrite was lower than standard and was not problem in this products. Also with examination one sample of products two factories in different times was distinguished that amount of nitrite decreases in meat products in the course of time.

Background and Objective: There is ample evidence that prevalence of both communicable and no communicable diseases due to consumption of red meat and its processed products, e.g., SAUSAGEs, is on the increase. Considering this, and concern about undesirable effects of adding preservatives to red meat products, prompted us to explore the feasibility of producing non-meat SAUSAGE without addition of preservatives.Materials and Methods: The fixed components of the SAUSAGE to be produced were isolatedsoy protein, gluten, soybean oil, ice, water, salt and spices. Using the full actorial design method, 8 formulations were developed, each one of the 3 variable components(modified corn starch, carrageen an and egg white powder) being added to the fixed componentsattwolevels. To judge the quality of the processed products, sensory evaluation was performed on taste, odor, and texture, slicing ability and overall acceptability by the hedonic (scale 1-9) test. In addition, the ability of the model was assessed by lack of fittest, correlation coefficient(R2) androot meansquare error (RMSE). Also ANOVA was performed to determine the independent effect of each one of the variables andtheir interactions (a p<0.05was used for statistical significance).Results: The independent effect of each variable (modified corn starch, carrageen an and egg white) on each response shows that the overall evaluation model (p=0.0001; lack of fit=0.1220; r=0.83, the highest correlation)is the best model for predicting the optimum formulation. Further analysis of the data showed that, in addition to the independent effect of each of the the 3 variable components, their interactions also affect overall assessment significantly.Conclusion: Based on the equation obtained for overall assessment, it can be concluded that real levels of 0.5, 3 and 3 are best for carrageen an, modified corn starch and egg white, respectively.

The aim of this study was to investigate the antioxidant and antibacterial effect of green bell pepper essential oil for qualitative comparison of silver carp SAUSAGE with meat SAUSAGE during refrigeration and also to replace some of the nitrite sodium (NaNO2) used in meat products. The essential oil was extracted from green bell pepper by the Clevenger method and ascorbic acid, phenolic compounds, free radical scavenging (DPPH) tests were performed to determine the antioxidant and antibacterial power. The essential oil extracted in three concentrations of 0, 2, and 4% was added to SAUSAGE samples prepared from silver carp and meat. Samples were stored at 4 ° C for 30 days. Chemical tests (pH, TBA, and TVN) and microbial evaluation (TMC, PTC, coliform, and mold and yeast) were performed at intervals of 5 days for 30 days in 3 replications. Results of pH, TBA (mg MDA / Kg fat), TVN (mg N / 100g Flesh), TMC, Pseudomonas, coliform and mold and yeast (CFU/g) on ​​day 30 for control treatment of fish SAUSAGE (minimum shelf-life) were 7. 63, 3. 4, 45. 3, 11. 6, 11, 2. 5, and 1. 5, respectively, and meat SAUSAGE treatment containing 4% of green bell pepper essential oil (maximum shelf-life) were 7. 35, 1. 86, 34. 5, 5. 3, 4. 9, 0. 62, 0, respectively. The results showed that 4% green bell pepper essential oil can be used as a suitable natural preservative in meat and fish SAUSAGEs.

Introduction: It has been proved that certain dietary fat and cholesterol cause cardiovascular diseases and obesity and there is an increasing consumers’ demand for low fat and low calorie food products. Therefore the aim of this research work is to develop and formulate a low fat meat product namely the functional SAUSAGE.Materials and Methods: In order to reduce the fat and cholesterol contents of the product and produce a low fat and functional SAUSAGE, 25% of full fat meat (17% fat) in the formulation was replaced with 1.2% and 1.7% dietary fiber, (z-trim originated from corn) and calcium gluconate (20% RDA) as a calcium source. A series of physicochemical tests were carried out on the formulated product to understand the behavior of finished low fat, functional SAUSAGE.Results: The results indicated that the fat, cholesterol and calorie contents were reduced by 34%-63%, 35%-51% and 27%-46% respectively as compared to the control.Conclusion: A combination of corn z-trim and calcium gluconate improves the physicochemical and nutritional properties as well as the emulsification quality of the formulated product. 1.7% z-trim and calcium gluconate was selected as the best formulation.

Background: According to increasing trend of the consumption of SAUSAGE, diseases related to calorie intake in excess from fat, presence of the articles addressed in literature about fat replacing using modified corn (maize) starch, to formulation and possibility production of low calorie SAUSAGE, this research was performed in National Nutrition and Food Technology Research Institute and Gooshtiran company in 2005.Materials and Methods: This study was done at first to formulation of low calorie SAUSAGEs by explorer method and secondary to comparison six low calorie formulas with control formula (high calorie) by experimental method. Formulas 1, 3 and 5 were produced by replacing different levels of fat with starch/water combination at 1:3 ratio and formulas 2, 4 and 6 were produced by replacing wheat flour and different levels of fat with starch/water combination at 1:3 ratio. The treatments were produced in three replicates totally twenty one formulas. Quality characteristics of all treatments as characteristics chemical, technological, microbial, sensorial and caloric value were evaluated and compared statistically.Results: The total caloric content significantly decreased with decreasing fat level. Low calorie formula 5 was the best compare to all treatments (P<0.05) and percentage of calorie from fat its was minimum. When energy value was reduced from 203.8±3.1 kcal/100g (control formula) to 132.7±0.9 kcal/100g (low calorie formula 5) decreases in energy value was found to be 34.9 percent (P<0.05).Conclusions: There is production possibility of low calorie SAUSAGE using modified corn starch.Regarding the presence of variety of fat replaces, it is recommended to study combination forms in future researches.

Nowadays, traditional and organic products have attracted many fans because these products are free of chemical residues. Traditional SAUSAGEs that are fermented with natural micro flora can be used instead of preservative added products. In this study, fermented SAUSAGEs were produced by a traditional method, using beef meat at different spice concentrations (1, 3, 5%W/W) (refrigerator and room). Curing period was 90 days at ambient and refrigerator temptations, chemical and microbial experiments were conducted on the production day and monthly intervals. In order to analyze the data from different treatments, the test was conducted in a completely randomized block design with three-way ANOVA with a single intra-group agent. The statistical analysis indicated that the effect of spice concentrations on pH and moisture was significant (P<0. 01). During storage, pH and moisture were significantly decreased (P<0. 01). Also, the effect of storage temperature on chemical factors, such as pH and moisture was significant. The microbial results showed, To Nemours to count number of total count and Nemours molds, yeasts, coliforms and Escherichia coli, but during the curing time they were all decreased to standard criteria/limits. Staphylococcus aureus, Salmonella and Clostridium botulinum were not observed in any samples. The samples, which were in accordance with all microbial standards, were the sample containing 5% and 3% spice, stored at the refrigerating temperature for two month. Sensory evaluation of the optimum sample was performed using a 5 point hedonic test that showed medium flavor, aroma and color but good points for texture. For the sample containing 5% spice stored at refrigerator for two month.

Market segmentation by artificial neural networks has no deep root in the history. Generally, this ever developing approach has started since several years ago, and developed to other marketing areas. Now, beside statistical techniques, it is considered as one of the most popular methods in Custamer classification.In Due to-the-necessity of recognizing the target market for a specific company, a need for the usage of an effective approach for customers grouping was recognized, in the Present research, and finally cluster analysis with SOM neural networks, was selected, and used for customers clustering.Firstly, beneficent criteria for market segmentation were identified, and then a proper, questionnaire was designed. After gathering the questionnaires and collecting the data, using artificial neural networks, the customers were clustered, and the obtained, results were analyzed. At the end, the Findings of this method were compared with those of the traditional methods for clustering using K-means.