Normal view MARC view ISBD view

Physical, chemical, microbial and organoleptic changes in sasso chicken sausage stored at different temperatures / by Reinzi Rea A. Odona.

By:

Odona, Reinzi Rea A [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2003. Cavite State University- Main Campus,Description: xvii, 69 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.365 Od5 2003

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: ODONA, REINZI REA A. Physical, Chemical, Microbial and Organoleptic Changes in Sasso Chicken Sausage Stored at Different Temperatures. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2003. Adviser: Prof. Fe N. Dimero A study was conducted to determine the changes in physical, chemical and organoleptic properties and to evaluate the microbial load of Sasso chicken sausage stored at different temperature conditions. The study was conducted using different temperature conditions T1=-17°C chest type freezer. T2 treatments. = 0°C walk-in freezer, T3 = 2-4°C walk-in chiller which serve as Organoleptic Properties Significant discoloration and browning was observed with sausages stored at 0°C as early as the second week of storage. Beyond three weeks color changes were not significant. Sausages stored at –17°C maintained its color up to the sixth week. No significant flavor changes were observed in sausages stored in any of the three storage temperatures. Increase in the intensity of off –flavor in the stored sausages was observed with time. Samples stored at 2-4°C had significantly more intense of flavor than the other samples. (The development of off-flavor could be attributed to the formation of metabolites caused by the growth of microorganism or due to oxidation of fats). Juiciness of sausages decreased with time. Tenderness of Sasso chicken sausage was not affected by storage temperature and time of storage. In terms of general acceptability, no significant changes was observed in sausage samples stored at 17°C and 0°C even up to the sixth week. For samples stored at 2-4°C, significant decrease in general acceptability was observed. This could be to the significant decreases in juiciness and increased intensity of off-flavor in the sample. Physical Properties Color of the packed products did not change with temperature and with storage time. Significant development of slime was observed in sausages samples stored at 0°C and 2-4°C as early as the second week of storage. Slime formation significantly progressed up to the sixth week of storage. Micrococci and yeast can form slime layer between casing and meat due probably to the level of moisture present. General acceptability decreased in sausage samples stored at 2-4°C. This could be due to slime formation in the sample. Samples stored at 17°C and 0°C maintained its acceptability even up to the sixth week. Water holding capacity of sausage samples was maintained on storage. In terms of pH significant decreased in samples stored at 2-4°C was observed. No significant differences were observed in samples stored at 17°C and 0°C in terms of ph. Microbial Changes In terms of colony count per gram sample, microbial load in the samples did not increase significantly. In the case of sample stored at 2-4°C microbial growths on the surface of samples became evident that the samples were considered unacceptable. Storage temperatures of 17°C and 0°C, however, controlled microbial growth below standard limit up to the sixth week. Chemical Properties Moisture content in all the samples did not change on storage. This would mean that moisture evaporation at 17°C, 0°C and 2-4°C was controlled. Likewise, ash content and fat content did not significantly change with temperature and storage time. Protein content of sausage samples stored at 2-4°C decreased on storage. This may be due to microbial activity, which resulted to degradation of protein. Storage of sausages at 17°C and 0°C did not result to significant lower protein content as what was observed with samples stored at 2-4°C. At lower temperatures, microbial and enzymatic activities are expectedly arrested due to reduced water activity as a result of water solidification.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.365 Od5 2003 (Browse shelf(Opens below))		Link to resource	Room use only	T-2482		00006440

Thesis (B.S. Food Technology) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

ODONA, REINZI REA A. Physical, Chemical, Microbial and Organoleptic Changes in Sasso Chicken Sausage Stored at Different Temperatures. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2003. Adviser: Prof. Fe N. Dimero
A study was conducted to determine the changes in physical, chemical and organoleptic properties and to evaluate the microbial load of Sasso chicken sausage stored at different temperature conditions.
The study was conducted using different temperature conditions T1=-17°C chest type freezer. T2 treatments. = 0°C walk-in freezer, T3 = 2-4°C walk-in chiller which serve as
Organoleptic Properties
Significant discoloration and browning was observed with sausages stored at 0°C as early as the second week of storage. Beyond three weeks color changes were not significant. Sausages stored at –17°C maintained its color up to the sixth week.
No significant flavor changes were observed in sausages stored in any of the three storage temperatures.
Increase in the intensity of off –flavor in the stored sausages was observed with time. Samples stored at 2-4°C had significantly more intense of flavor than the other samples. (The development of off-flavor could be attributed to the formation of metabolites caused by the growth of microorganism or due to oxidation of fats).
Juiciness of sausages decreased with time.
Tenderness of Sasso chicken sausage was not affected by storage temperature and time of storage.
In terms of general acceptability, no significant changes was observed in sausage samples stored at 17°C and 0°C even up to the sixth week. For samples stored at 2-4°C, significant decrease in general acceptability was observed. This could be to the significant decreases in juiciness and increased intensity of off-flavor in the sample.
Physical Properties
Color of the packed products did not change with temperature and with storage time.
Significant development of slime was observed in sausages samples stored at 0°C and 2-4°C as early as the second week of storage. Slime formation significantly progressed up to the sixth week of storage. Micrococci and yeast can form slime layer between casing and meat due probably to the level of moisture present.
General acceptability decreased in sausage samples stored at 2-4°C. This could be due to slime formation in the sample. Samples stored at 17°C and 0°C maintained its acceptability even up to the sixth week.
Water holding capacity of sausage samples was maintained on storage. In terms of pH significant decreased in samples stored at 2-4°C was observed. No significant differences were observed in samples stored at 17°C and 0°C in terms of ph.
Microbial Changes
In terms of colony count per gram sample, microbial load in the samples did not increase significantly. In the case of sample stored at 2-4°C microbial growths on the surface of samples became evident that the samples were considered unacceptable.
Storage temperatures of 17°C and 0°C, however, controlled microbial growth below standard limit up to the sixth week.
Chemical Properties
Moisture content in all the samples did not change on storage. This would mean that moisture evaporation at 17°C, 0°C and 2-4°C was controlled. Likewise, ash content and fat content did not significantly change with temperature and storage time.
Protein content of sausage samples stored at 2-4°C decreased on storage. This may be due to microbial activity, which resulted to degradation of protein.
Storage of sausages at 17°C and 0°C did not result to significant lower protein content as what was observed with samples stored at 2-4°C. At lower temperatures, microbial and enzymatic activities are expectedly arrested due to reduced water activity as a result of water solidification.

Submitted to the University Library 07/18/2007 T-2482