School of Industrial Technology

Faculty of Applied Sciences

FST528
FOOD PRESERVATION TECHNOLOGY

EXPERIMENT 2A: STORAGE

TEMPERATURE: PRODUCTION
AND THE SENSORY QUALITY OF
SAUSAGES

NAME : NAJWA BT AHMAD ABD RAOF

CLASS : AS2464A
STUDENT’S ID : 2018654492
DATE OF EXPERIMENT: 29/4/2020
INTRODUCTION
Stored chilled meat is mainly intended to serve as buffer stock between production and
shipment and/or consumption. During storage, ageing (ripening) of the meat also occurs,
progressively increasing tenderness and developing taste through the proteolytic activity of
meat enzymes. Ageing depends on temperature and can be accelerated by increasing it, but
for hygienic reasons it is recommended that 4°C be used with a relative humidity of 85–95
percent. In these conditions ageing takes place in a few hours for poultry, and two weeks for
beef (G. Cano-Muñoz, 1991). Chilling can be defined as the fundamental operation in
applying cold to meat to reduce its temperature quickly. This is done in a cold chamber with
intensive air draught or movement. Rapid cooling of the meat surface not only slows and
nearly stops the development of surface micro-organisms but also reduces weight loss and
discoloration of the surface owing to haemoglobin oxidation. Different systems of primary
chilling are in use (including immersion in iced water, especially for poultry) but air chilling
is the most common.

When the preservation period is longer than that acceptable for chilled meat, freezing must be
used to minimize any physical, biochemical and microbiological changes affecting quality in
storage. During freezing most of the water content of the meat, about 80 percent, solidifies
into pure ice crystals, accompanied by a separation of dissolved solids.

The objective of this experiment is to determine the production and sensory quality of
sausages

MATERIAL
Ingredient Amount(g)
Minced Meat/chicken 1000
White Pepper 5
Salt 12
Natrium tripolyphosphate (STPP) or 3
sodium bicarbonate
Isolate Soy Protein (ISP) 50
Ice Water 135
Sugar 10
Flavouring (chicken/beef) 5

EQUIPMENT
Sausage stuffer, bowl chopper, steamer, top loading balance, casing

PROCEDURE
1. Chicken meat is chopped into 2 cm3 cubes and then minced using the Robot Coupe
Mincer for 1 minute. Add salt to the meat and further mince for another minute.
2. Dilute sugar and STPP in ice water and add into the mixture, continue to mince the
mixture for 4 minutes.
3. Add ISP, white pepper and chicken flavouring to the mixture. Mince the ingredients
until it is well distributed. During the process, maintain the temperature below 10°C
to ensure proper emulsification and processing time under 10 minutes.
4. The emulsified mixture is feed into the sausage feeder machine and filled in the
sausages casing.
5. Boil the sausage until it rises to the top.
6. Wash the cooked sausage for 5 minutes using tap water to remove access oils before
soaking the sausage in ice water.
7. Sausage is manually peeled, vacuum and divide into three plastic bags and seal.
8. Thaw for 30 minutes at room temperature. Fry the sausages and sensory evaluate
using the scale given in Table 4.
9. Store the remaining two bags at chill (5 to 7°C) and freezing (-18°C) temperature.
Record your observations in the Result Data Sheet for day 7 and 12.
10. Determine colour of the sausages using Chroma meter CR400 and report your result
in terms of L* (lightness), a* (redness) and b* (yellowness)
11. Analyses the sausages texture profile analysis using TAXT2i Plus in terms of
springiness, chewiness and hardness.

RESULT

Quality indicator for sausages

Chill temperature (1-4 degree Celcius)
Day 0 Day 3 Day 6 Day 9 Day 12
Texture 1 2 2 2 3
 Off-odour 1 1 1 2 2
Colour 1 2 2 3 3
Overall acceptability 4 4 3 3 3

Graph
Chill temperature
5

0
Day 0 Day 3 Day 6 Day 9 Day 12

Texture Off-odour
Colour Overall acceptability

Freeze temperature (-18 degree Celcius)

Day 0 Day 3 Day 6 Day 9 Day 12
Texture 1 2 2 2 3
Off-odour 1 1 1 2 2
Colour 1 2 2 3 3
Overall acceptability 4 4 3 3 3

Graph
Freeze temperature
5

0
Day 0 Day 3 Day 6 Day 9 Day 12

Texture Off-odour
Colour Overall acceptability
L, a, b values (triplicate) for chilled sausages

L a b
Day 0 Day 12 Day 0 Day 12 Day 0 Day 12
1 72.10 70.50 12.25 13.70 15.30 21.20
2 71.80 68.20 11.85 13.60 14.90 19.80
3 72.10 70.80 12.70 14.10 14.50 18.50
Ave 72.00 69.83 12.27 13.80 14.90 19.83
Std
Dev 0.21 1.42 0.45 0.26 0.4 1.35

L, a, b values (triplicate) for frozen sausages.

L a b
Day 0 Day 12 Day 0 Day 12 Day 0 Day 12
1 72.10 66.50 12.25 12.95 15.30 18.77
2 71.80 68.20 11.85 13.10 14.90 17.35
3 72.50 67.80 12.70 13.75 14.50 17.40
Ave 72.00 67.5 12.27 13.27 14.90 17.84
Std
Dev 0.21 0.89 0.45 0.43 0.4 0.81
*Notes: L, a, b values for day 0 are same for chilled and frozen sausages.

DISCUSSION
Sausages are a meat product usually made from ground meat, along with salt, spices and
other flavourings. Some sausages include other ingredients for flavour. Soy isolates are
mainly used to improve the texture of meat products. It increase firmness and juiciness of the
product and reduce cooking loss during frying by forming a gel upon heating, entrapping
liquid and moisture. It is also used to increase protein content, to enhance moisture retention,
and as an emulsifier. The sausage will be juicier, plumper and have less shrivelling. Next,
natrium tripolyphosphate also were added in sausage to elevate the pH of meat, thus
improving its water-holding power. (Essien, E., 2003).

From the experiment, it is shows that the texture for sausage sample when time goes by, it
become less firm. This is probably happen due to formation of crystal during freezing which
make the texture less firm. In contrast with the texture profile analysis which when the time
goes by the hardness of the samples is reduced.

Other than that, the colour of the sample remain the same throughout the observation of the
samples. The acceptability of the sample for the entire duration is acceptable where the
freezing process to preserve the food is succeed.

CONCLUSION
In conclusion, the production of sausages is succeed and the acceptability of the sample
throughout the observation is acceptable.

REFERENCES
Kameník, Josef & Saláková, Alena & Borilova, Gabriela & Pavlik, Zdenek & Standarova,
Eva & Steinhauser, Ladislav. (2012). Effect of Storage Temperature on the Quality of
Dry Fermented Sausage Polican. Czech Journal of Food Sciences. 30. 293-301.
10.17221/284/2011-CJFS.
Essien, E. (2003). Sausages manufacture principles and practice. Wood Head publishing
limited (Reference), Cambridge, England, pp 5-9.
Dr G. Cano-Muñoz.,(1991). Manual on meat cold store operation and management. M-25
ISBN 92-5-102788-9