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20111
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Subject: Livestock Product Technology × End date: 2011 × Start date: 2010 ×
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    ThesisItemOpen Access
    DEVELOPMENT OF PICNIC BEEF SAUSAGE THROUGH HURDLE TECHNOLOGY
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR, 2011) DIA S; P. Kuttinarayanan
    The study to develop a picnic beef sausage through hurdle technology was conducted in the Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy. Beef sausages were prepared using beef, tallow, extenders, spices, salt, etc., Half of the batter was thoroughly mixed with 1.50 per cent chitosan. The batter was stuffed in sheep casing, linked, tied and cooked at 80oC. Moisture was reduced by frying in refined oil to attain a moisture level of 50-54 per cent. After cooling, the samples were packaged aerobically in High Density Polyethylene (HDPE) pouches and under vacuum in multilayered Polyester Organic Polypropylene (POPP) pouches. Half of the samples in each group were irradiated at 2.5 kGy employing gamma irradiation. Sufficient number of samples in each treatment group was kept at room temperature and under freezer storage at -18oC. Samples which were kept under room temperature was analysed on days 0, 3 5, 7, 10 or until spoilage, whichever was earlier. On 30th day, freezer stored samples were taken and kept at room temperature and analysed on same days as in room temperature samples. The samples were analysed for proximate composition, diameter and shrinkage, Thiobarbituric Acid Reacting Substances (TBARS), Tyrosine Value (TV), and organoleptic qualities. The shelf life of the product was assessed based on the physical signs of spoilage. The spoiled samples were not subjected to further analysis. Aerobic packaged non irradiated control (ANR) sample had a shelf life of 2 days and irradiated samples had 5-6 days. This was extended by 1.50 per cent chitosan added vacuum packaged irradiated (CVIR) samples where in the room temperature stored samples had a shelf life of 10-12 days while freezer stored samples could be stored only for 7-8 days. A non significant reduction in shrinkage of about 1.49 per cent was recorded in almost all samples. The proximate composition revealed that ANR samples had a moisture level of 51.58±0.02. This was significantly improved by chitosan incorporation. pH of the product was significantly (P<0.05) increased by irradiation or chitosan incorporation whereas vacuum packaging did not give any significant effect initially. The TBARS values were increased by irradiation whereas TV was decreased. Chitosan had a favourable effect in reducing TBARS and TV values. Aerobic Plate Count, Psychrotrophic Count and Yeast and Mould Count were reduced by irradiation, chitosan incorporation and its combinations whereas vacuum packaging alone did not show any significant effect initially. On storage, the microbial load of the product significantly (P<0.05) increased. The organoleptic qualities were assessed with the help of nine point Hedonic scale revealed that the picnic beef sausage was good in colour, flavour, juiciness, tenderness and overall acceptability and the scores were improved by irradiation whereas incorporation of chitosan at 1.50 per cent level of the product reduced the scores during storage. But the combined application of various hurdles preserved the product without affecting the organoleptic qualities. The cost of production of control picnic beef sausage was Rs.108.14/kg was increased to Rs.116.54/kg by the addition of chitosan. Among the comminuted meat products, sausage room products are very popular in many countries. Due to various handling processes in the production line, the product will have high initial microbial load and hence it is highly perishable. With a view to producing a shelf stable product for the consumers especially those on tour, picnic beef sausage could be prepared employing various hurdles. Chitosan incorporation, moisture reduction, vacuum packaging and irradiation can be used to develop picnic beef sausage having more than 10 days keeping quality without compromising any of the quality parameters. Considering the wholesomeness of the product, reduced microbial load and extended shelf life under room temperature, this technique can be advocated to prepare and preserve value added meat products, especially sausages.