Thumbnail Image

Theses

Browse

20171
Reset filters
Subject: Livestock Product Technology × Author: Bhuyan, Debajit × End date: 2018 ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECTS OF DIFFERENT SMOKING METHODS ON CERTAIN QUALITY ATTRIBUTES OF PORK SAUSAGE
    (College of Veterinary Science, Assam Agricultural University Khanapara, Guwahati-781022, 2017-07) Bhuyan, Debajit; Das, Ankur
    An experiment was conducted by employing conventional as well as application of commercial liquid smoke @ 3%, 5% and 7% to produce smoked pork sausages with the best eating and keeping quality attributes. The sausages were prepared as per a predesigned programme of work. Altogether 5 batches of sausages were prepared and these were evaluated on 1st, 5th, 10th and 15th days of storage for various important quality indicating parameters including the estimation of production cost. The highest ES (ml of oil/100g emulsion) was recorded for the control and T1 groups (1.88±0.12) of sausages while the lowest ES (3.2±0.10) was observed in the T2C formulations. In terms of % CL, the T1 formulation recorded the highest (16.42±0.52) while the lowest values were recorded for the control formulation (5.58±0.46). Statistical analysis of the data showed highly significant differences (p<0.01) among the treatments for both the parameters. The control and T1 formulation recorded the lowest pH (nonsignificant) in the sausage emulsion, while finished sausages of T1 formulation recorded the lowest pH with significant difference (p<0.05) within the group. The mean aw recorded on the 1st day of production in the sausage emulsion and the finished sausages were almost static and did not reveal any significant difference, while there was a gradual increase in the TBARS values of the finished sausages from the beginning till the end of the experiment. The lowest TBARS values were recorded by sausages of T2A and T2C formulation (0.24±0.001) on 15th day of storage with significant difference (p<0.01) amongst the treatments and also within the various days of preservation. The highest % moisture, % CP, % EE and % TA was recorded for T2C (64.16±0.31), T2A (19.57±0.54), T1 (21.66±0.98) and control (1.29±0.12) group of sausages. The % moisture and % EE content of the sausages differed significantly (p<0.01) while no significant differences (p>0.05) were observed in terms of % CP and % TA content. In terms of TPA analysis, the highest scores for hardness, chewiness, cohesiveness and resilience were recorded by the sausages of T1 formulations, while the highest scores for fracturability and springiness were recorded by the sausages of control and T2B formulation. T1 formulation also recorded highest shear force values (1.023±1.75) with significant different (p<0.05) amongst the treatments. All the sensory parameters like appearance, colour, flavour, texture, juiciness and overall acceptance of the control as well as the treated sausages exhibited a declining trend from the very 1st day till the end of the experiment. It was observed that beyond 5th day of refrigerated storage, all the sausage samples failed to earn satisfactory ratings from the panel members. However, the CS and LS treated sausages scored comparatively better than those from control group. Statistical analysis of the data on sensory parameters reveled significant differences (P<0.01) in the control as well as in the treated formulations at different periods of storage. The mean TVPC and TPC (log cfu/g) of the smoked pork sausages exhibited significant differences (P<0.01) between the treatment groups and also amongst the storage periods while in terms of Y&M counts no significant differences were observed. There was a gradual increase in the mean TVPC, TPC and Y&M counts of the sausages with the progress of the storage periods. The mean TVPC counts on 15th day of study were recorded to be 4.17±0.02, 5.43±0.06, 5.24±0.04, 5.31±0.01 and 5.23±0.01 for control, T1, T2A, T2B and T2C sausages, while the TPC and Y&M counts for T1 sausages were found to be below the countable range throughout the storage periods. The colititre count in respect of pork sausages prepared with conventional smoking as well as by 8 using liquid smoke at various concentrations did not reveal any growth for the entire period of study. Though the smoked pork sausages were found to be within the acceptable limit from the lipid oxidation (TBARS Values) and microbiological safety point of view till 15th day of refrigerated storage; from the sensory analysis, it was evident that panel members almost rejected the sausages irrespective of any treatments employed after 5th day of storage. The cost of production of smoked pork sausages estimated on the basis of prices of raw materials, cost of smoking, other non-meat ingredients, processing and ancillary costs etc. revealed that cost of sausages prepared with conventional smoking was more expensive than those prepared with liquid smoke at various concentrations (Rs. 378.00 V/s Rs. 330.00, 332.00, 334.00 and 336.00 per 1 kg).