Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Effect of Salt and Storage Temperature on Beef SAUsage Quality

R. Luna
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202, Bangladesh

M. A. Hashem
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202, Bangladesh

M. S. Ali
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202, Bangladesh

M. M. Hossain
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202, Bangladesh

M. A. K. Talukder
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202, Bangladesh

M. S. Islam
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202, Bangladesh

Abstract/ Executive Summary:

The experiment was conducted to find out the effect of salt and storage temperature on the quality of sausage. For this purpose sausage samples were divided into two portions. One is called fresh sausage and another is preserved sausage at different temperature. Then the fresh samples as well as the preserved samples were divided into four subdivisions, treated with different salt levels and e.g. control group-0% and the others are 1.5%, 3% and 5% of salt concentration. The preserved samples were stored at 4^oC and -20^oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7^th, 14^th and 21^thday and on the other hand samples preserved at -20^oC were stored in the freezer for 60 days and were analyzed on 15^th, 30^th, 45^th and 60^th day. Dry matter and Ash content of all the samples increased with the advancement of storage time and salt concentration level. Dry matter in fresh sample was less compared to preserved samples. Crude protein (CP) percent of fresh samples were 23.13, 22.63, 22.48 and 22.44 at different salt concentration level. The values of CP, DM, Ash & Fat also varied among the samples significantly (P<0.01). Sausage can be preserved for 60 days in different techniques with different changes in the quality. Highly significant difference was observed in preserved samples than in fresh samples at different salt levels. Fresh sausage treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.

Keywords: Beef sausage, Salt, Forzen saugage, Refrizerated sausage

Location: Department of Animal Science, Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Sausage

Objectives:

To identify the acceptable salt level of sausage, the quality of sausages and
To find the effect of preservation temperature on the chemical composition of sausage.

Methodology:

Fresh samples were collected from cattle slaughtered in Sheep and Goat Farm, Department of Animal Science, Bangladesh Agricultural University, Mymensingh. Chemical analysis was carried out in the Animal Science Laboratory, Department of Animal Science, BAU, Mymensingh. All visible fat and connective tissue were trimmed off as far as possible with the help of knife and the sample was cut into small pieces. Beef was grinded with the help of meat grinder, then mixed with some spices i.e. chili powder, turmeric powder etc. The meat was aliquot into 4 parts. Each part was mixed with salt at 0%, 1.5%, 3%, 5% respectively according to weight basis. Meat from each mixture was taken and wrapped with small square pieces of plastic as a casing. Both end of bag were tied with thread for not entering water and were then placed in to boiling water for cooking. These procedure were made for three times to prepare sample to analyze the first one as fresh basis and the other two were kept in two different freezes at 4^oC and -20^oC, respectively for further analysis in various days interval of preservation; it was named the refrigerated sausage. The second portion (freezing temperature -20^oC) of the sausage was named the frozen sausage. Then the samples were packaged in polyethylene bags separately and was kept into the freeze. After storing 7, 14 and 21 and for 15, 30, 45 and 60 days, the samples were defrosted by air, water and microwave oven to prepare for chemical analysis. Proximate composition such as Dry Matter (DM), Ether Extract (EE), Crude Protein (CP) and Ash were carried out according to the methods. All determination was done in triplicate and the mean value was reported. pH value of meat was measured using pH meter from meat homogenate. The homogenate was prepared by blending 2g of meat with 10 ml distilled water. Data were analyzed statistically using the analysis of variance technique in a computer using SAS statistical computer package programmed in accordance with the principle of Completely Randomized Design (CRD). Duncan’s Multiple Range Test was done to compare variations between treatments where ANOVA showed significant differences.

Source of Information: Progress. Agric. 23(1 & 2): 15 – 24, 2012 ISSN 1017-8139

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Cooking loss of samples was also analyzed up to the end of the storage period of 60 days. Cooking loss of fresh sausage of 0% salt sample was 27.67%, refrigerated sausage and frozen sausage of 0% salt sample at 21 days and 60 days were 29.17%, and 32.16%, respectively. Cooking loss of fresh sausage of 1.5% salt sample was 24.63% and refrigerated and frozen sausage of 1.5% salt sample at 21 and 60 days were 29.03% and 32.06%, respectively. Cooking loss of fresh sausage of 3.0% salt sample was 23.02% and refrigerated and frozen sausage of 3.0% salt sample at 21 and 60 days were 27.49% and 31.64%, respectively. Cooking loss of fresh sausage of 5.0% salt sample was 22.63% and refrigerated and frozen sausage of 5 .0% salt sample at 21 and 60 days were 25.12% and 29.71%, respectively. Cooking loss of sausage decreased with the increase of salt concentration but increased with advances of storage time and temperature. Dry matter content increased with the increase of storage time salt concentration in all samples and differed significantly (P<0.01) among the parameters. Ash value increased with the increase of storage time salt concentration in all samples and differed significantly (P<0.01) among the parameters. The CP content decreased due to loss of protein during storage time in those samples might be related with the loss of sarcoplasmic protein, osmosis and poor water holding capacity and differed significantly (P<0.01) among the parameters. Fat value of sausage decreased with the advances of storage time, temperature and salt concentration and differed significantly (P<0.01) among the parameters. pH value of beef saugage increased with the advances of storage time and decreased with the increase of temperature and salt concentration and differed significantly (P<0.01) among the parameters. Cooking loss of beef sausage decreased with the advances of salt concentration but increased with the advances of storage time and temperature and differed significantly (P<0.01) among the parameters.

Knowledge Management: Journal