PRODUCTION, QUALITY ATTRIBUTES AND CONSUMPTION PATTERN OF ETHNIC GOAN PORK SAUSAGES

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dc.contributor.advisorRenuka Nayar
dc.contributor.authorR. SOLOMON RAJKUMAR
dc.date.accessioned2022-10-14T05:04:55Z
dc.date.available2022-10-14T05:04:55Z
dc.date.issued2021-06-30
dc.descriptionSubmitted in partial fulfilment of the requirement for the degree of Doctor of Philosophy in Livestock Products Technology.en_US
dc.description.abstractThe present study was conducted in the department of Livestock Products Technology to analyse the production, processes and consumption pattern of ethnic Goan pork sausage, their quality characteristics and to characterise the fermentative microbial flora from the sausages by using molecular techniques. To study the production pattern and traditional processes involved, a field survey was conducted in the five talukas of Goa, wherein a total of 50 production units were surveyed. From the study, it was concluded that the traditional sausage making was a micro enterprise mostly handled by elderly women having low level of food safety knowledge index. The results of the consumer study (n = 210) indicated that a majority of consumers had a moderate Knowledge, Attitudes, beliefs and Practices Index (KABPI). The results of correlation analysis, regression analysis, PCA, and CA revealed a significant association of consumer indices with socio-demographic variables of the consumers. Storage study was conducted to evaluate the shelf life of three different types of Goan pork sausage viz., Smoked sausage (S1), Sun-dried sausage (S2), Sun-dried cum smoked sausage (S3) at different intervals (days 7, 30, 60, 90, 120, 150, and 180). The results of comparison of physico-chemical, microbiological, colorimetric and sensorial characteristics revealed that S1 was stable up to 180 days at ambient temperature, while S2 could only last up to 12 days owing to their high moisture content and high pH and S3 registered a shelf life of 60 days at room temperature. In accordance to the various parameters adopted during the study, Goan Pork sausages could be classified as “dried fermented smoked sausages”. Further, there were no traces of benzo (a) pyrene compounds detected while evaluating the presence of carcinogenic compounds. A total of 15 isolates of Lactobacilli were identified during the PCR amplification of 16s rRNA followed by gene sequence analysis. The predominant lactobacilli identified were Limosilactobacillus fermentum (60%), Lactobacillus rhamnosus (6.66%) and Lactobacillus brevis (6.66%).en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810188900
dc.keywordsEthnic meat products, Ethnic meat products of India, Production patterns of ethnic meat products , Consumption patterns of ethnic meat products , Grill loss (%), Proximate composition , Moisture: Protein Ratio (MPR) , Fatty acid profile , Benzo(a)pyrene content (BaP), CIE L* a *b* colour values , ethnic Goan pork, ethnic Goan pork sausage, ethnic Goan pork sausage productionen_US
dc.language.isoEnglishen_US
dc.pages209p.en_US
dc.publisherKerala Veterinary and Animal Sciences University, Pookodeen_US
dc.research.problemProduction, processes and consumption pattern of ethnic Goan pork sausage, Quality characteristics of Goan pork sausages , Molecular characterisation of fermentative microbial flora from the sausagesen_US
dc.subLivestock Product Technologyen_US
dc.themePRODUCTION, QUALITY ATTRIBUTES AND CONSUMPTION PATTERN OF ETHNIC GOAN PORK SAUSAGESen_US
dc.these.typePh.Den_US
dc.titlePRODUCTION, QUALITY ATTRIBUTES AND CONSUMPTION PATTERN OF ETHNIC GOAN PORK SAUSAGESen_US
dc.typeThesisen_US
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