SENSORY CHARACTERISTICS, CONSUMER PREFERENCE AND SHELFLIFE OF SAUSAGES PROCESSED FROM CHILLED PORK WITH DIFFERENT HERBS
Creators: name: Recana, Gladys May
Publisher: name: Zenodo
Year: 2019
Subjects: Sausages, Process, Chilled Pork, Herbs

description: The study was conducted to evaluate the sensory characteristics, consumer acceptability, and shelf life of sausages processed from chilled pork with different herbs: Tarragon (Artemisia dracunculus L.), Thai basil (Ocinum basilicum var.thyrasiflora) and Lemon basil (Ocinum citriodorum). Two sub-studies were conducted: Study 1 which dealt with the cooking recovery and sensory characteristics of fresh sausages using pork chilled at different periods, and Study 2 which focused on the sensory characteristics, consumer preference, and shelf life of sausages processed from chilled pork with different herbs. The objectives of Study 1 focused on the effect of chilling on pork sausages, specifically on (1) yield and recovery and on sensory characteristics of pork sausages. Study 2 focused on the sensory characteristics, consumer preference, and shelf life of pork sausages processed from chilled pork with different herbs: Tarragon (Artemisia dracunculus L.), Thai basil (Ocinum basilicum var. thyrasiflora), Lemon basil (Ocinum citriodorum). The latter specifically it aimed to: (1) evaluate the sensory characteristics, (2) determine consumer preference, and (3) evaluate the microbial count of sausages processed from chilled pork with different herbs. The study was conducted from December 2018 to February 2019 at the Meat Laboratory, Department of Animal Science. Samples of the sausages were submitted to the CBSUA-DOST Food Testing Laboratory, Central Bicol State University of Agriculture, San Jose Pili Camarines Sur, for microbial analysis for the shelf life of the sausages. Study 1 was laid out in RCBD with three treatments: T1 – zero chilling, T2 – 24 hours, and T3 – 48 hours chilling. The study was laid out in a two-factor factorial experiment in Randomized Complete Block Design. There were four treatments for Factor A – Herbs (T1 - Control – No herb; T2 – Tarragon; T3 – Thai basil and T4 – Lemon basil), while Factor B – storage period (zero storage, two weeks and four weeks storage). Study 2 used the pork chilled for 48 hours due to the slightly positive results found in Study 1. Only one formulation for processing fresh sausage was used, and only adding herbs made the difference. Results in study 1 showed no significant differences in yield but recorded an increasing value in cooking recovery. Likewise, no differences in color, Aroma, Flavor, Juiciness, and Tenderness, but slightly higher scores for sausages from pork chilled for 48 hours except for general acceptability, which was slightly higher in 24-hour chilling. In study 2, significant differences were obtained in color, flavor, Juiciness, and general acceptability of fresh sausages processed from chilled pork, with consistently highest scores in Lemon basil flavored while lowest scores in Tarragon flavored. Comparable scores were obtained in Aroma and Tenderness. There were no interaction effects found among the sensory parameters. Most of the consumers preferred Thai basil-flavored sausages, while the least preferred Tarragon flavored. In terms of microbial analysis, all fresh sausages can be stored for only up to two weeks under frozen conditions.