FOOD PROCESSING TECHNOLOGY

TECHNOLOGY PRACTICAL (III)

BTF 3262

PRACTICAL 02

PREPARATION OF SAUSAGES

NAME: J.A.N.GIMHANI

INDEX NUMBER: BST/17/025

DUE DATE: 2022.01.14

GROUP NUMBER: 01

DEPARTMENT OF BIOSYSTEMS TECHNOLOGY

FACULTY OF TECHNOLOGY

UNIVERSITY OF SRI JAYEWARDENEPURA

Date: 2021.11.30

Practical No: 02

Practical Name: Preparation of sausage

Objectives:

 To familiarize with the production process, and meat and non-meat ingredients used in the sausage
preparation
 To understand the role of each non-meat ingredient in improving the physio-chemical properties
of sausages
 To understand the effect of using replacers for any ingredients (i.e. Curing ingredients, binders
etc.) used in typical sausage production process

Introduction:

Sausages are an excellent source of high quality protein with all the essential amino acids in appropriate
amounts necessary for growth, maintains the body tissues, and providing significant amounts of vitamins
and minerals. Sausages are meat based products that are defined as a mixture of ground meat, combined
and mixed with other non-meat ingredients and stuffed into some type of casing. Sausages can be made
from beef, veal, lamb, poultry, pork and wild game or combination of these meats. Non-meat ingredients
are used to improve flavor, slowdown the bacterial growth, provide a variety of texture, and increase the
yield of the sausage. These include water, sugar, non-fat dry milk, salt, spices, extenders and binders.
These ingredients are come from various sources such as dairy, eggs, plant and microbial including
probiotics. Milk proteins are good moisture binder that increased the water holding capacity; soy proteins
have possible solution to recent consumer demand for lower fat and cholesterol in meat product.

Different types of sausages were created all over the world and each region developed their own
distinctive style of sausage that influenced by availability of local ingredients, spices, casings and climate.
Sausage is basically classified into two main groups such as raw and heat processed sausages. Raw
sausages are further subdivided into two categories such as fermented and fresh sausages. Fresh sausages
are made from meat, which are neither cooked, cured, smoked nor fermented. Those must be kept under
refrigerator and cooked before serving. And also fermented sausages are further divided into dry and
semi-dry. Those are made from cured or uncured, non-fermented and smoked meat but they are not
applied heat in anyway. On the other hand heat process apply sausages are classified into cooked
sausages, cooked smoked sausages and uncooked smoked sausages (Akpan, 2019). Shelf life of sausages
can be extending by applying heat, as well as to impart a smoky flavor and improve its appearance.
Materials:

Ingredients

1. Commercially available chicken sausage (1 pack)

2. To prepare the sausage:
Ingredient For 570 g of chicken For 300 g of chicken
Meat 579 g 300 g
Emulsion 330 g 173 g
Vegetable fat (4.5 %) Vegetable oil 7.8 g
Ice (1.5 %) Ice 2.6 g
Non-fat milk powder (66 %) Non-fat milk powder 114.18 g
Fatty meat portion (27 %) Fatty meat 46.71 g
Flour mixture (2:2:1:1) 60 g 31 g
Rice flour Rice flour 10.33 g
Bread crumbs Bread crumbs 10.33 g
Maize powder Maize powder 5.16 g
Milk powder Milk powder 5.16 g
Tomato paste or sodium 9 g 4.7 g
nitrate
Sugar and salts (1:3) 20 g 10.52 g
Sugar 2.63 g
Salt 7.89 g
Flavor enhancer 1g 0.526 g
Spice mixture (3:2:1) 10 g 5.26 g
Garlic Garlic 2.63 g
Black pepper Black pepper 1.75 g
Chili powder Chili powder 0.875 g
Total 526.31 g

Equipment and materials

 Steamer
 Casings
 Mixer
Procedure:

About 300 g of chicken breast was used for the sausage production. Firstly, it was cleaned, de-bone and
cut into pieces. Then this meat pieces were put into a blender cup some amount of ice cubes were added
into that. Then it was minced well up to getting meat paste by using a blender. After that, the weighed
spices and all other ingredients were added into the meat paste and all the ingredients were mixed well by
using the mixer. Then the mixture was transferred into filling equipment. Filling was done by using hand.
Then the sausages were placed on trays and steamed for 15 min. Then It was cold up to room
temperature. Finally it was packed and stored at -18 °C.
Observations:

Date: 2021.11.30

Practical No: 02

Practical Name: Preparation of Sausages

Observations:

Record

Table 1: Readings of sausages.

Commercial Prepared sausage

chicken sausage Adding tomato paste Adding Nitrate
Initial weight of the ingredients - 526.31 g 526.31 g
Final weight of the product 474.30 g 477.50 g
-
(after freezing)
Weight of the product 60.8 g 144.7 g 37.69 g
(before cooking)
Weight of the product 56.2 g 138.0 g 37.33 g
(after cooking)
Length of the product 8.7 cm 8.9 cm 9.3 cm
(before cooking)
Length of the product 8.6 cm 8.73 cm 8.9 cm
(after cooking)

Table 2: Sensory properties of sausages before freezing

Properties Prepared sausage

Adding tomato paste Adding nitrate
Color Whitish yellow Whitish pink
Odor Spicy Spicy
Appearance Paste Paste
Texture Smooth/ sticky Smooth/ sticky
Juiciness High High
 Table 3: Sensory properties of sausages after freezing (Before cooking)

Properties Commercial chicken Prepared sausage

sausage Adding tomato paste Adding nitrate
Color Pink color White Pale pink
Odor Meat odor Spicy Spicy
Appearance solid solid Solid
Texture Smooth Smooth Smooth
Juiciness Less/ low Low Low

A B C
Figure 1: Sausages after freezing; A – Commercially produced sausages, B – Prepared sausage
Whitish
by adding Nitrate, C - Prepared sausage by adding Tomato past
yellow
Spicy
Table 4: Sensory properties of sausages after cooking (after frying)
Paste
Properties Smooth/
Commercial chicken Prepared sausage
sticky sausage Adding tomato paste Adding nitrate
Color High Brown Brownish yellow Brown
Odor Meat frying odor Milk odor Meat frying odor
(smoky odor) (smoky odor)
Appearance Shrink Not shrink Not shrink
Texture Smooth Tough Tough
Juiciness Somewhat higher Low Low
compare to other
 A B

Figure 2: Sausages after frying; A – Commercially produced sausages, B - Prepared

sausage by adding Tomato past
Calculation:

1) The amount of other ingredients needed for 300g of chicken to make sausages
1. Chicken breast: 300g
2. Emulsion:

( )

Vegetable fat (4.5 %),

( )

Ice (1.5 %),

( )

Non-fat milk powder (66 %),

( )

Vegetable oil (27 %),

( )

3. Composite flour mixture:

( )

Rice flour, bread crumbs, maize powder, milk powder (2:2:1:1)

( )

( )

( )

( )
 4. Tomato paste:

( )

5. Sugar and salt (1:3):

( )

( )

( )

6. Flavor enhancer:

( )

7. Spice mixture:

( )

Garlic, black pepper and chili powder (3:2:1)

( )

( )

( )

2) Yield of prepared sausages:

a. Yield of tomato paste added sausage sample

= 90.12%

b. Yield of Nitrate added sausage sample

= 90.73%
3) Cooking loss in commercial and prepared sausage:
a. Cooking loss in commercial sausage product

( )

= 7.56 %

b. Cooking loss in tomato paste added sausage sample

( )

( )

= 4.63 %

c. Cooking loss in Nitrate added sausage sample

( )

= 0.95 %

4) Thermal shortening in commercial and prepared sausages:

a. Thermal shortening in commercial sausage product

( )

b. Thermal shortening in tomato paste added sausage sample

( )
 c. Thermal shortening in Nitrate added sausage sample

( )

Results:

Table 5: Summary of results from calculation

Product type Yield of product Cooking loss Thermal shortening

commercial sausage product - 7.56 % 1.14 %
tomato paste added sausage
90.12% 4.63 % 0.019 %
sample
Nitrate added sausage sample 90.73% 0.95 % 4.30 %

Discussion:

Processed meat products are the products in which properties of fresh meat have been changed or
modified using one or more procedures such as grinding, addition of seasonings, and apply heat
treatment. This kind of processors will change the properties of fresh meat like color, appearance, texture,
flavor, taste and other meat quality. These modifications are contributed to preservation of meat, improve
the convenience of meat, improve the appearance, increase the palatability and increase the safety of
meat. Sausages are most popular processed meat product that is typically defined as a mixture of ground
meat combined with spices and seasonings and then it is stuffed into some type of casing. Usually, fatty
meat (meat with skin) is used during production of sausage that will result in decrease the emulsion
stability and emulsion capacity. But according to this practical chicken breast (without skin) was used as a
meat for the production of sausage. Therefore, in this practical vegetable oil was added to replace the
meat fat. Therefore, fatty acid profile in product has improved, because animal fat is adversely effect on
the consumer health. Then fatty acid profile of sausage can
substituting animal fat by vegetable oils (Improvement, 2021).

Ice or mixture of ice water was added during mincing of meat portion
that will use for temperature control otherwise it can lead to overheat
due to friction. And also this addition of ice will help to prevent the
microbial growth, because if the temperature is increased during
mincing, then it will helpful for growth of spoilage or pathogenic
microbes. And also, it is important for improved the protein stability, Figure 3: The cutter of bowl
chopper
because temperature control will allow more mixing or chopping to
physically extract protein. On the other hand water will help to dissolve ingredients and thoroughly
incorporate throughout the meat. Moreover water is aids to improve the texture, maintain a moist juicy in
end product, and replacing water that may be lost during the cooking process.

Comminuting is the process which particle size is reduced for incorporation of meat and raw materials
into finished product. That particle size reduction is help to increase the tenderness of meat and improve
the uniformity of the product. Therefore, it gives greater distribution of ingredients. In this practical,
particle size of meat is reduced by using bowl chopper. That can be used to reduce the particle size of
meat and mix fresh or frozen meat with other ingredients like fat, water, functional ingredients (salt,
additives), and extenders.

Figure 4: Grinded meat

There are different types of non-meat ingredients are used during production of sausage to improve the
quality attributes and functional properties in the final product (Lamkey, 1998). Non-meat ingredients and
their function are listed in following table.

Table 6: The functions of non-meat ingredient in sausage

Non-meat Function
ingredient
Salt  Protein solubilization (some proteins (myofibrils proteins) are salt soluble)
 Give desirable taste and flavor
 Bacteriostatic action (act as a dehydrating agent by altering the osmotic pressure and
thus inhibit the bacterial growth)
Nitrite  To give cured meat flavor and unique texture
 It has antioxidant effect to prevent the development of oxidative rancidity.
 It gives cured meat color (bright reddish, pink color)
 It has antimicrobial effect to prevent the growth of food poisoning microorganisms
like Clostridium botulinum.
Spice mixture  Give characteristic taste aroma and flavor (spicy)
 Used as antimicrobial and antioxidant properties
Binders and  Helps to binding of fat and water
extenders
  Improve emulsion stability
 Increase the protein content
 Improve flavor
Sugar  Moderate the flavor of salty taste
 That will help to make brown surface on products when cooked due to milard
reaction.
 To improve moisture retention in meat mixture
Vegetable oil  To provide fat medium.

In this practical, Rice flour, bread crumbs, maize powder and milk powder were used as a binder and
extender for the sausage. Those are come from different sources such as protein sources and carbohydrate
sources. Milk powder contain milk proteins that is significantly increased the water holding capacity
within comminuted meat product, emulsion stability, modify the textural properties, and lower the
cooking loss. But lactose may cause to discoloration of meat product due to maillard reaction with
proteins. Bread crumbs contain a wheat proteins, this protein has ability to form viscoelastic mass of
gluten through the interaction with water. And also it will increase the hardness and decrease the
springiness in smoked sausage product. Gluten in wheat flour can be used as a binder in sausage. And
also, hydrolyzed wheat gluten is improve the thermal gelation and emulsifying properties in myofibrillar
protein. Rice flour and maize powder are the good source of carbohydrates (starch) and fibers. Addition
of starch will increase the quality of meat product. Dietary fiber will increase the viscosity and decrease
the pH without influencing on protein content, collagen content, and sensory of sausage. But addition of
high level of cereals and fibers will increase the hardness and cohesiveness in the product (Abdolghafour
and Saghir, 2014).

According to this practical sausages were produced in two separate ways. Some samples were made by
adding tomato paste while other part is made by adding sodium nitrite. Commercially produced sausages
are contained nitrite. Nitrite is mainly added to get cured meat color to the product. But in nitrite added
sausage sample does not give proper color like commercial product, because, commercial sausage has
added curing accelerators like sodium ascorbates, sodium erythrobates, ascorbic acids. Those curing
accelerators are helps to speed up the conversion of nitrite to nitricoxide and speed up the development of
cured meat color. Curing accelerators can directly convert into other compound as given in below,

If use nitrate

Nitrate Nitrite (by bacterial action)

Nitrite

Nitrite HNO2 (directly convert into Nitric acid)

Nitric acid NO (Nitrusoxide) (by reduction and with the presence of
curing accelerators)

NO +Myoglobin Nitrosomyoglobin (red color)

NO (Nitrusoxide) is a molecule that can be combined with myoglobin pigment (form of Fe2+ or Fe3+)
which is responsible for giving meat color. Then it will form Nitrosomyoglobin (red color). Normally just
after adding nitrite into meat color could be brown and after it reacts with myoglobin, it will form red
color. But in our product does not contain any curing accelerators. Therefore our sausage product gives
whitish pink color just after adding nitrite.

And also other samples are produced by adding tomato paste as the replacement of nitrite due to their
health claim, because remaining nitrite combine with other compounds in meat and form nitroseamine
which are considered as carcinogens for human. Normally tomato contains some amount of lycopene.
Lycopene is the pigment that mainly responsible for giving characteristics deep red color for tomato. But
tomato paste added and nitrite added sausage sample give white and pale pink color respectively compare
to commercial sausage product (pink color).

But after frying of sausage it all three types of products is gave brown color. During the cooking process
or after it getting heat, this nitrosomyoglobin will be converted to nitrosohemochrome which will give the
pink color that is the cure meat color.

Nitrosomyoglobin Nitrosohemochrome (by apply heat)

Odor of the commercial sausage is gave somewhat meat odor while other two gives a spicy odor before
the cooking. But after cooking all samples were given smoky odor (meat frying odor). Appearance of the
sausages is in solid state before cooking. But after cooking, outer layer of commercial sausage is getting
shrink. But other two samples were not getting shrink. Texture of the sausage is smooth before the
cooking. But after cooking of tomato paste added and nitrite added samples were getting somewhat tough.
The reason for that may, addition of high level of cereals (Like rice flour and maize powder) will increase
the hardness and cohesiveness. Juiciness of all samples was lower before and after the cooking.
According to the sensory evaluation tomato paste added sausage sample good compare to nitrite added
sample.

The yield of tomato paste added sausage sample (90.12 %) is getting lower compare to the nitrate added
sausage sample (90.73 %). Cooking loss in meat is the degree of shrinkage of meat during cooking that is
occurred due to the losses of drippings (fat, water, and salt) and the volatile (aromatic substances) losses
by the evaporation of water and gases. According to this practical, cooking loss in commercial sausage
product (7.56 %) is higher compare to tomato paste added (4.63 %) and nitrite added sausage sample
(0.95%). Therefore, it can conclude, loss of drippings and volatile compounds are higher in commercial
sausage product compare to other two sample. Thermal shortening of nitrite added sample (4.30 %) is
getting higher compare to other two. Normally, when apply heat to the product length of the product
should be increase due to starch gelatinization, fiber and collagen shrinkage, expansion of the product due
to air incorporation into the product. But thermal shortening of tomato paste added (0.019 %) sample was
given small results. That may affect by wrong measurement.

Conclusion:

According thin practical finally can conclude the tomato paste added sausage sample is best compare to
nitrite added sausage sample, because both of these samples were given nearly same results. And also,
nitrite can produce carcinogenic compound within the product. Cooking loss is very high in commercial
sausage.

References:

Abdolghafour, B. and Saghir, A. (2014) ‘Development in sausage production and practices-A review
Sausage Production : Ingredients and Raw’, (October).

Akpan, I. P. (2019) ‘Trends in Sausage Production’, (January 2017). doi: 10.14303/ajfst.2017.089.

Improvement, Q. (2021) ‘Sausages : Nutrition , Safety , Processing and Quality Improvement’, pp. 1–9.

Lamkey, J. W. (1998) ‘Non-Meat Ingredients for Meat Processing’, 51, pp. 48–52.