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has been cited by the following article:

• TITLE: Some Chemical and Microbiological Characteristics of Agashi Meat Product

  AUTHORS: Abdel Moneim E. Sulieman, Mandour H. Abdelhai, El Rakha B. Babiker

  KEYWORDS: Agashi; Meat; Protein; Macro-Mineral; Microbiological Analysis

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.6, June 21, 2012

  ABSTRACT: This study aimed to determine the chemical characteristics and the microbiological quality of Agashi sliced meat product which is consumed largely as snack food in Sudan. The study addressed the contents of moisture (32.76% ± 0.30% to 72.37% ± 0.21%), ash (0.97% ± 0.4% to 8.55% ± 0.2%), proteins (10.5% ± 0.45% to 30.7% ± 0.5%), fibers (0.20% ± 0.3% to 0.81% ± 0.6%), fats (3.34% ± 0.32% to 11.9% ± 0.1%) carbohydrates (0.39% ± 0.83 to 45.93% ± 0.84%). The concentrations of macro minerals Fe, Na, K were higher in cooked Agashi compared to those of raw Agashi samples, these macro minerals contained a range of 21.5 - 95, 30.6 - 90 and 0.1 - 1.5 mg/100g, respectively. The microbiological analyses revealed presence of high levels of total viable count, coliforms, yeast and mould, Staphylococcus spp. E. coli (about 75% positive samples) in the product, moreover, salmonella was detected in most of the raw and cooked Agashi samples. This high contamination of Agashi with food spoilage organisms and pathogens decrease the quality and constitute a public health hazard.