Investigation of the Effects of Process Parameters on Traditionally Fermented Beef Sausage ‘wakalim’ at (Argoba and Hareri)
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Date
2019-12
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Addis Ababa University
Abstract
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.
Description
Keywords
Beef sausages, wakalim, spices, fermentation, sensory, moisture content