- Title
- Evaluation of the utilisation of game liver and maize meal in the production of liver sausage
- Creator
- Cairncross, Kelly Inga
- Subject
- Meat -- Preservation
- Subject
- Sausages
- Date Issued
- 2020-02
- Date
- 2020-02
- Type
- Master's theses
- Type
- text
- Identifier
- http://hdl.handle.net/10353/23743
- Identifier
- vital:59029
- Description
- The study aimed to evaluate the utilisation of game liver and maize meal as a partial fat replacer in the production of liver sausage. Mixed game livers (Blesbok, Impala and Springbok) were purchased and processed into sausages with varying levels of maize meal (6percent, 8percent, 10percent and 12percent). The liver sausages were cooked in a water bath for 2 hours to an internal temperate of 70 °C. Cooked sausages were cooled in ice water before storage at 4 °C before vacuum packed and frozen at -20 °C for 30 days. Proximate and fatty acid composition, pH, water activity, texture, lipid oxidation, and microbial content was determined on both day 0 and 30 days after frozen storage. Of the proximate composition, carbohydrate content had significant differences (P≤0.05) and increased as maize meal inclusion increased. The pH of raw game liver sausage batter differed (P≤0.05) between treatments. The pH of cooked game liver sausage differed (P≤0.05) from the raw batter. Textural parameters showed an increase (P<0.01) for both hardness and chewiness after 30 days of frozen storage. A positive correlation was found between hardness and chewiness with an increase in maize meal inclusion. TBARS values of the 12percent treatment differed (P≤0.05) from the maize meal inclusion treatments, but no differences (P>0.05) were recorded over 30 days of frozen storage. No differences (P>0.05) were recorded for the fatty acid composition between treatments. No growth was observed for microbial quality indicators nor Campylobacter spp. for all treatments. This study showed that frozen storage only had a negative effect on some textural parameters, while the inclusion of maize meal affects most physicochemical characteristics.
- Description
- Thesis (MSc) -- Faculty of Science and Agriculture, 2020
- Format
- computer
- Format
- online resource
- Format
- application/pdf
- Format
- 1 online resource (107 leaves)
- Format
- Publisher
- University of Fort Hare
- Publisher
- Faculty of Science and Agriculture
- Language
- English
- Rights
- University of Fort Hare
- Rights
- All Rights Reserved
- Rights
- Open Access
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Collections
UFH Department of Livestock & Pasture Science
| Thumbnail | File | Description | Size | Format | |||
|---|---|---|---|---|---|---|---|
| View Details Download | SOURCE1 | Cairncross, K.I. - MSc Dissertation (Final).pdf | 833 KB | Adobe Acrobat PDF | View Details Download |