Effect of Adding Different Levels of Citric Acid on Quality Attributes of Fresh Beef Sausage

The study was conducted to evaluate the effect of adding citric acid (organic acid) as an antioxidant and antimicrobial in extending the shelf life and improving the quality of fresh beef sausage. Four levels (0% control, 0.1%, 0.2% and 0.3 %,) of citric acid and the storage periods zero day, 7days and 14 days) at -18Cْ were used. Forty Eight kilograms of beef and 3.5 kg of subcutaneous fat were used, divided into four groups with 6 replicates. Data were collected on chemical composition, cooking loss, water holding capacity(WHC) , objective colour, pH, oxidative rancidity (TBA value), total bacterial counts and sensory evaluation. Data were statistically analyzed using the analysis of variance pertaining to factorial arrangement by SPSS version 10.05-computer program. The interaction between the levels of citric acid and storage periods was not significant except in the rancidity (TBA value). TBA value increased significantly with advance of storage period and decreased with increasing the level of citric acid for all treatments. The results revealed that the moisture, protein, WHC, total microbial count and pH of fresh beef sausage decreased, whereas fat, ash, cooking loss and shrinkage increased insignificantly as citric acid levels increased. Colour and sensory evaluation were not significantly affected. Increasing the storage period from day one to day14 at -18Cْ resulted in a non significant decrease of moisture, protein, fat, cooking loss and shrinkage, total bacterial counts, while there was a significant decrease of colour co- ordinates redness (a) and yellowness (b) and increase of lightness (L). WHC improved, ash and pH insignificantly increased. Sensory evaluation was not significantly affected. The most desired level of citric acid to be added to fresh sausages recipe is 0.2% being acceptable to the consumer and the best level for extending the shelf-life