Food & Nutrition

Arab Journal of Food & Nutrition
different combinations (at p≤0.05), but there were high significant differences in taste
and overall quality (at p≤0.05) between different combinations. Soudjouk produced
with garlic only showed the highest values regarding taste and overall quality, while
soudjouk produced with vinegar, garlic, glucose and L. sakei combination showed the
lowest values. Soudjouk produced with vinegar, garlic and glucose combination gave
the same score means as soudjouk produced with vinegar and garlic combination.
Findings of this study highlight the success of introducing glucose (10g/Kg) in
the production of soudjouk. Increasing public awareness with regard of avoiding
eating raw soudjouk, good cooking before consumption and application of hygienic
practices to avoid cross contamination is of priority importance.
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Volume 11, No. 25, 2011
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