Research Article, J Food Nutr Disor Vol: 4 Issue: 2
Some Chemical and Microbiological Characteristics of Shawerma Meat Product
| Mandour H. Abdelhai1*, Abdel Moneim E. Sulieman2 and El Rakha B. Babiker2 | |
| 1Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan | |
| 2Department of Biology, Faculty of Science, University of Hail, Hail Kingdom of Saudi Arabia | |
| Corresponding author : Mandour H. Abdelhai Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan Tel: 966538081679 E-mail: abuelhadi@hotmail.com |
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| Received: November 13, 2014 Accepted: April 02, 2015 Published: April 06, 2015 | |
| Citation: Abdelhai MH, Sulieman AME, Babiker ERB (2015) Some Chemical and Microbiological Characteristics of Shawerma Meat Product. J Food Nutr Disor 4:2. doi:10.4172/2324-9323.1000167 |
Abstract
Some Chemical and Microbiological Characteristics of Shawerma Meat Product
This study aimed to determine the chemical and microbiological quality characteristics of Shawerma meat product which is consumed largely as snack food in many Arabic countries including Sudan. Fifteen samples of Shawerma were collected from various sites in Wad Madani (central Sudan). These sites included, AlsugAlkabeer (A), AlsugAlsageer (B) and AlsugAlshabi (C). In addition, control samples of Shawerma were prepared at the laboratory using the most common method followed in Wad Madani. The results indicated that there were notable differences in most of the chemical components of raw and cooked Shawerma. The pH value of the various Shawerma samples falls between 4.8 � 0.1 and 5.4 � 0.05. However, the protein content of raw Shawerma (19.25 � 0.9 to 23 � 0.41%) was lower than that of cooked Shawerma (22.75 � to 28 � 0.9%). The fat content in raw Shawerma ranged between 3.44 � 0.32 and 6 � 0.1%, while in cooked Shawerma, it ranged between 4.76 � to 10 � 0.15%.
