Yield and Keeping Quality of Freshly Prepared Breakfast Sausage as Affected byTime postmortem

Abstract

Sausage meat was harvested at six hours post mortem intervals. The same sausage recipewasusedforalltimes: Beef(65%),lard(20%),soybeanbinder(3.5%),green spices (2.19%), dry spices (1.5%), ice water (4.5%), salt (2%), sugar (1%), sodium nitrite (0.01%), and phosphate (0.3%). Sausage prepared was subjected to proximate analysis, physiochemical evaluation, sensory evaluation, microbial evaluation and Thiobarbituric acid (TBA). The sausage was stored for 14 days at 4°C. There were significant (p < 0.05) differences observed in product yield, pH value, cooking loss and water holding capacity among the treatments. Product yield decreased as time post mortem increased. 99% product yield was observed for 0 hour time post mortem compared to 86.87% at 24 hours. The pH increase with time post mortem, the same was observed for cooking loss and water holding capacity. The proximatecompositionshowedsignificant(p<0.05)differencesforfreshlyprepared sausage as affected by time post mortem. Variation was observed in the moisture, protein, fat and ash content. Thiobarbituric acid (TBA) values significantly differed (p < 0.05), with greater values obtained from 0 and 6 hours time post mortem, decreasing as time post mortem increased. There were significant (p < 0.05) differences in total plate counts for microbial analysis, which increased as time post mortem increased. Sensoryevaluationscoreofsausagemade6hourspostmortemwashighestforcolour, juiciness, overall acceptability and tenderness, and significantly different (p < 0.05) from those of other treatments. 0 and 6 hour time post mortem were recommended from this experiment to harvest meat for best yield and for keeping the quality of sausage.