الفهرس 
Effect of moringa oleifera on the safety and quality of semi-dry fermented sausage
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Abstract
The main objective of the current work was to investigate the effect of Moringa oleifera leaves and seeds aqueous extracts on the physicochemical, microbiological, nutritional and sensory quality attributes in addition; the biogenic amines content of semi-dry fermented sausage during ripening process and storage at 4{u00BA}C for 3 months. To achieve these objectives, semi-dry fermented sausages were formulated by using M. oleifera leaves and seeds aqueous extracts at a rate of 1.5% in comparison to the control. Different sausage formulations were ripened till reach the desired pH value of 5.2, cooked at 72{u00BA}C core temperature and stored at 4{u00BA}C for 3 months. Incorporation of both plant aqueous extracts during the formulation of fermented sausage resulted in a significant (P<0.05) decrease in pH, TBARS, TVBN values, yeast and mould counts, biogenic amines, trans-fatty acids contents as well as yellowness (b*) value when compared to the control group. However, the sausages formulated with both extracts exhibited significantly (P<0.05) higher lactic acid count, protein, fat, calcium, iron, beneficial fatty acids contents, shear force value, lightness (L*) and redness (a*) values in comparison to the control group. However, there were non-significant (P>0.05) changes in the sensory panel scores among various sausage formulations. The results also revealed that the chilled storage had negative impact on all examined parameters of the sausages with the control group had unacceptable values while those treated with plant extracts maintained their overall quality till the end of the chilled storage period