The shelf life of coarse beef sausage using dawadawa (Parkia biglobosa) pulp powder as an extender
Keywords:
Parkia biglobosa,, Shelf life, Extender, Storage, Total Bacterial Count.Abstract
The shelf life and sensory characteristics of coarse beef sausage with dawadawa (Parkia biglobosa) pulp powder (DPP) as an extender were investigated. The sausages were formulated in four treatments with one serving as a control and the dawadawa pulp powder was added to the other three at various inclusion levels of 35g, 40g and 45g in T2, T3 and T4 respectively. The beef sausages were spiced and stuffed in natural casings and stored at a temperature of 4°C for 14 days. Weekly sensory characteristics of the products were evaluated for texture, taste, color, flavor, cohesiveness, juiciness and overall liking over a period of two weeks after storage. There were significant differences (P < 0.001) in the taste, flavor and overall liking of the product. All other parameters were not significantly different (P > 0.05). Microbial load analysis of the beef sausage was carried out weekly for the 14 days of storage. The highest microbial load count was obtained in T3 on day 7 with 5.18×106cfu/g and the lowest count in T2 on day 14 with 1.63×105cfu/g even though the difference was not significant. The dawadawa pulp powder did not reduce the microbial load of the beef sausage and hence the shelf life of the products was not extended.
References
Ahmad, M., Sarwar, A., Najeeb, M., Nawaz, M., Anjum, A., Ali, M., Mansur, N. 2013. Assessment of microbial load of raw meat at abattoirs and retail outlets. Journal of Animal and Plant Science, 23(3), 745-748.
Bello, M., Olawore, N. 2012. Potentials of two Uncultivated Plants in Nutrition and Industrial Development. Artocarpus heterophyllus, 10-16.
Bingol, E.B., Bostan, K. 2007. Effect of sodium lactate on the microbiological quality and shelf life of sausages. Turkish Journal of Veterinary and Animal Sciences, 31(5), 333-339.
Borch, E., Kant-Muermans, M.-L., Blixt, Y. 1996. Bacterial spoilage of meat and cured meat products. International Journal of Food Microbiology, 33(1), 103-120.
BSI. 1993. Assessors for sensory analysis. Guide to Selection, Training and Monitoring of Selected Assessors. British Standard Institute.
Builders, M. 2014. Parkia biglobosa (African Locust Bean Tree). World Journal of Pharmaceutical Research, 3(2), 1672-1682.
Charlebois, S., Sterling, B., Haratifar, S., Naing, S.K. 2014. Comparison of global food traceability regulations and requirements. Comprehensive Reviews in Food Science and Food Safety, 13(5), 1104-1123.
Datta, S., Akter, A., Shah, I., Fatema, K., Islam, T., Bandyopadhyay, A., Khan, Z., Biswas, D. 2012. Microbiological quality assessment of raw meat and meat products, and antibiotic susceptibility of isolated Staphylococcus aureus. Agriculture, Food and Analytical Bacteriology, 2(3), 187-194.
Dave, D., Ghaly, A.E. 2011. Meat spoilage mechanisms and preservation techniques: a critical review. American Journal of Agricultural and Biological Sciences, 6(4), 486-510.
De Huidobro, F.R., Miguel, E., Blázquez, B., Onega, E. 2005. A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat science, 69(3), 527-536.
Dinh, N.T.T. 2008. Meat quality: understanding of meat tenderness and influence of fat content on meat flavor. Tạp chí Phát triển Khoa học và Công nghệ, 9(12).
Doulgeraki, A.I., Ercolini, D., Villani, F., Nychas, G.-J.E. 2012. Spoilage microbiota associated to the storage of raw meat in different conditions. International Journal of Food Microbiology, 157(2), 130-141.
FAO. 2014. Guidelines for slaughtering, meat cutting and further processing. United Nations.
Gernah, D., Atolagbe, M., Echegwo, C. 2007a. Nutritional composition of the African locust bean (Parkia biglobosa) fruit pulp. Nigerian Food Journal, 25(1), 190-196.
Gernah, D., Inyang, C., Ezeora, N. 2007b. Incubation and Fermentation of African Locust Beans (Parkia biglobosa) in production of “Dawadawa”. Journal of Food Processing and Preservation, 31(2), 227-239.
Gyesley, S. 1991. Total systems approach to predict shelf life of packaged foods. Journal of Food Packaging Technology, 46- 50.
Hunt, M., Acton, J., Benedict, R., Calkins, C., Cornforth, D., Jeremiah, L., Olson, D., Salm, C., Savell, J., Shivas, S. 1991. Guidelines for meat color evaluation. American Meat Science Association, Kansas State University: Manhattan, KS, 1-17.
Lawrie, R., Ledward, D. 2006. The eating qualities of meat. Lawrie’s Meat Science, 7th edition. Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England, 2006, 1-464.
McMichael, A.J., Powles, J.W., Butler, C.D., Uauy, R. 2007. Food, livestock production, energy, climate change, and health. The lancet, 370(9594), 1253-1263.
Nychas, G.-J.E., Skandamis, P.N., Tassou, C.C., Koutsoumanis, K.P. 2008. Meat spoilage during distribution. Meat science, 78(1-2), 77-89.
Pearson, A., Gillett, T. 1999. Effects of Fat on Flavor In Processed Meats. p: 356-358. Aspen Publication81, Aspen Publisher, Inc. Gaithersburg, Maryland,(ISBN: 08342-1304-4).
Sharma, K., Chattopadhyay, U. 2015. Assessment of microbial load of raw meat samples sold in the open markets of city of Kolkata. Journal of Agriculture and Veterinary Science, 8(1), 24-27.
Speedy, A.W. 2003. Global production and consumption of animal source foods. The Journal of Nutrition, 133(11), 4048S 4053S.
Teye, G., Boamah, G. 2012. The effect of cowpea (Vigna unguiculata) flour as an extender on the physico-chemical properties of beef and ham burgers. African Journal of Food, Agriculture, Nutrition and Development, 12(7).
Teye, G.A., Adzitey, F., Bawah, J., Takyi, F. 2015. Dawadawa (Parkia biglobosa) pulp as an extender in beef sausage. UDS International Journal of Development, 1(1), 30-35.
Walker, P., Rhaubart-Berg, P., Mckenzie, S.e.a. 2005. Public health implication of meat production and consumption. Public Health Nutrition, 8, 348-356.
Wulf, D., Wise, J. 1999. Measuring muscle color on beef carcasses using the L* a* b* color space. Journal of Animal Science, 77(9), 2418-2427.
Yilmaz, I., Velioglu, H.M. 2009. Fermented meat products. YILMAZ, Ismail. Quality of Meat and Meat Products. Indie: Transworld Research Network, 1-16.
Zhao, Y., Wells, J.H., Mcmillin, K.W. 1994. Applications of Dynamic Modified Atmosphere Packaging Systems for Fresh Red Meats: Review 3. Journal of Muscle Foods, 5(3), 299-328.
