Investigation of the Effects of Process Parameters on Traditionally Fermented Beef Sausage ‘wakalim’ at (Argoba and Hareri)

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Addis Ababa University


Effect of process parameters such as fermentation time, fermentation temperature and amount of salt added on physicochemical characteristics, proximate composition, microbial loads and sensory acceptability of fermented beef sausage was studied during this research. Fermented beef sausage was prepared from 70 % lean beef meat and 30 % from fat and spices. Both locally and laboratory prepared fermented beef sausages were subjected to a combination of process conditions, namely: fermentation temperature, fermentation time and amount of salt added during the sausage preparation. Sausage prepared by the traditional method which is made by local producers was used as control. Physicochemical characteristics, microbial load and proximate composition of fermented sausage showed a significant difference (P<0.05) between each treatment in the production process. Full factorial Box Behnken experimental design was employed to correlate the fermented beef meat sausage parameters (temperature, time and amount of salt) to the percentage color reduction for fermented sausage. Thus, traditionally fermented sausage prepared at conditions (fermentation time of =4.6days, fermentation temperature of =30 ℃ and salt content of =1.85g/kg) was selected as an optimum operating condition as it was observed with better nutrition, microbiological profile, physicochemical characteristics, and sensory properties during the tests as confirmed by sensory acceptance. The improvement in proximate composition was seen in fermented sausage from the preparation, showing that producing at optimum conditions could be beneficial for preparing fermented sausage with good quality. The proximate composition of fermented beef sausages ranges from 36.90 – 40.65 for moisture, 21.39 – 24.52 for protein, 19.51 – 23.65 for fat, 5.60 – 8.69 for total ash and 7.67 – 12.29 for total carbohydrates. Microbiological results show a reduction in the undesirable microbes but an increment in the desirable microbes within processing parameters.



Beef sausages, wakalim, spices, fermentation, sensory, moisture content