Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage

Coleman Fred Newman; Ohene-Adjei Samuel; Barnes Anna

doi:doi:10.11648/j.ijnfs.20180701.12

| Peer-Reviewed

Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage

Coleman Fred Newman, Ohene-Adjei Samuel, Barnes Anna

Published in International Journal of Nutrition and Food Sciences (Volume 7, Issue 1)

Received: 21 October 2017 Accepted: 15 November 2017 Published: 14 December 2017

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Xylopia aethiopica (African pepper) and Monodora myristica (African nutmeg) are used as spices in Ghanaian local dishes and as traditional medicine. The objective of this study was to substitute two spices in “normal” fresh pork sausage formulation with selected local spices and evaluate their effect on sensorycharacteristics of the product. A 4x4 factorial design was used with 4 spice treatments (Control – Syzygium Gaertner (clove), Allium cepa (onion), Piper nigrum (white pepper) and Myristica fragrans (nutmeg); African pepper (AP) substituted for white pepper; African nutmeg (AN) substituted for nut meg (Myristica fragrans); and combination of AP and AN (AP*AN) at 4 inclusion levels (0%, 0.05%, 0.1% and 0.15%). AP and AN were obtained from the local market in Accra. They were cleaned, dried and blended. The spices were irradiated with dose of 10KGY to reduce microbial load. The experiment had three replicates each replicate was made up of lb treatments. Six trained panellists evaluated the sausages using a 15 cm continuous scale on six sensory parameters (crumbliness, juiciness, palatability, saltiness, off flavour and overall liking), the formulated sausages with the selected local spices at varying concentrations did not differ (p ˃ 0.05) from the control product in all the sensory parameters. However, AP treated sausage at 0.15% was overall rated high. The present study shows that Xylopia aethiopica and Monodora myristica can be used to substitute for Piper nigrum and Myritica fragrans respectively, in the manufacture of fresh pork sausages without affecting the sensory attributes and overall liking of the product.

Published in	International Journal of Nutrition and Food Sciences (Volume 7, Issue 1)
DOI	10.11648/j.ijnfs.20180701.12
Page(s)	5-10
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Xylopia aethiopica, Monodora myristica, Sensory, Fresh Pork Sausage

References

[1]	Food and Agriculture Organization (FAO) (2010). Meat Processing Technology For Small-To Medium-Scale Producers. pp 103-221.
[2]	Obabina, A. O. and Ogundimu, A. A. (2011). Microbial contamination of selected dietary supplements in a typical tropical market in Nigera. Nigerian Food J. 2 (4).
[3]	Takeda, J., De Silva, S., Muthuraman, P., Rahman, S. M. and Kawet, L. (2008). Spices in Sri Lanka, India and Bangladesh with Special Reference to the Usages and Consumptions. Agri. Bull. 93: 1-25.
[4]	Bridges, J. and Bridges, O. (2007). Risk assessment of food additives and Contaminants. Food Control. 19 (5): 33–51.
[5]	Tuula, E. T. (1994). The Adverse Effects of Food Additives on Health: A Review of the Literature with Special Emphasis on Childhood Hyperactivity. The Journal of Orthomolecular Med. 9 (4).
[6]	Oiye, S. O, Konyole, S. and Ngala, S. N. (2012). Effects of Rosemary Spice (Rosmarinus Officinalis L.) and Nitrite Picking Salt Combination on Keeping and Organoleptic Quality of Beef Sausages http://www.textroad.com/pdf/JBASR/J.%20Basic.%20Appl.%20Sci.%20Res.,%202 (4) 4008-4015,%202012.pdf.
[7]	Jihad, M., Quasem, A. S. M. and Ali, F. A. (2009). Nutritive Value of Seven Varieties of Meat Products (Sausage) Produced in Jordan http://www.pjbs.org/pjnonline/fin1168.pdf. Retrieved 10th May 2014.
[8]	Oscar, E. (1998). History of the sausage. The British barbecue pit. http://www.oscarenterprises.f2s.com/home_page.html retrieved 13 June 2014.
[9]	Food and Agriculture Organization (FAO) (1985). Small Scale Sausage Production: FAO Animal Production and Health Paper 52.
[10]	Jay, B. W. (2011). Manufacture of Fresh Pork Sausage. Nassau foods seasonings. pp 12.
[11]	Orwa, C., Mutua, A., Kindt, R., Jamnadass, R. and Simons, A. (2009). "Xylopia aethiopica" Agroforestry Database 4.0. World Agroforestry Center. Retrieved 1 January 2014.
[12]	Tairu, A. O., Hofmann, T. and Schieberle, P. (1999). Identification of the key aroma compounds in dried fruit of Xylopia aethiopica. p. 474–478. In: J. Janick (ed.), Perspectives on new crops and new uses. ASHS Press, Alexandria, VA.
[13]	Acquaye, D., Marianna, S., Wudeneh, L. and Jim, S. (2001). Xylopia. Agribusiness in Sustainable Natural African Plant Products http://pfidnp.org/crop_specs/XYLOPIA.pdf retrieved 24 May 2014
[14]	Ekeanyanwu, R. C. and Etienajirhevwe, O. F. (2012). In vitroanthelmintic potentials of Xylopia aethiopica and Monodora myristica from Nigeria. Afr. J. Biochem. Res. 6 (9), pp. 115-120. http://www.academicjournals.org/AJBR. Retrieved on 26th June 2014.
[15]	Okafor, J. C. (2003). Some useful tropical plans in health care delivery, Forestry commission HQ Enugu pp 3-8.
[16]	Okigbo, R. N. and Igwe, M. (2007). The antimicrobial effects of Piper guineense (uziza) and Phyllantus amarus (ebe-benizo) on Candida albicans and Streptococcus faecalis. Act. Microbiol. Immunol. Hung. 54 (4): 353366.
[17]	Okafor, J. C. (1987). Development of forest tree crops for food supplies in Nigeria. Forest Ecol. Manual 1: 235-247.
[18]	Food and Agriculture Organization (FAO) (1999). Manual on simple methods of meat preservation. Animal production and Health Paper: 79: 56 -72.
[19]	Aidells, B. and Kelly, D. (1998). The Complete Meat Cookbook. A Juicy and Authoritative Guide to selecting seasoning and cooking today’s Beef, Pork, Lamb and Veal. Published by Rux Martin/Houghton Mifflin Harcourt. pp 241-254.
[20]	Manejo Djiogue, J. E. Nguimbou, R. M., Tatsadjieu, L. N., Mang Y. D. and Njintang, N Y. (2016) Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seeds. Food Science & Nutrition.
[21]	Resurreccion, A. V. A. (2004). Sensory aspects of consumer choices for meat and meat products. Meat Sci. 66: 11–20.
[22]	Abisoye, A. D., Olawumi, B. T. I. and Fatmata, J. F. (2013). Antimicrobial and antioxidant properties of selected local spices used in “kunun” beverage in Nigeria. Acta Sci. Pol., Technol. Aliment. 12 (4): 373-378.
[23]	Jay. B. W. (2017). Basic of spice and other non-meat ingredients.
[24]	Zargar, F. A., Sunil, K., Zuhaib F. B. and Pavan, K. (2014). Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages. Springerplus. 3: 39.
[25]	Jay, J. M. (1996). Modern Food Microbiology. New Delhi: CBS Publishers and Distributors; 1996.
[26]	Sodzim, A. (2012). Extension Of Shelf Life Of Pork Using Spices (Plant Extracts: Xylopia aethiopica, Allium sativum and Piper nigrum). Thesis. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
[27]	Ekanem, E. O. and Achinewhu, S. C. (1998). Effects of spices application on microbiological quality and acceptance of West African clam meat processed by intermediate-moisture technology. Proc. Silver Jubilee Anniversary conference. O. Oduguwa, A. O Fanimo and O. A Osinowo (ed) Nig. Soc. Anim. Prod.
[28]	Hui, Y. H, Wai-Kit, N. P., Roger, W. R. and Owen, A. Y. (Ed) (2005). Meat Science and Applications. 382-2384.
[29]	Goli, T., Ricci, J., Bohuon, P., Marchesseau, S. and Collignan, A. (2014). Influence of sodium chloride and pH during acidic marinantion on water retention and mechanical properties of turkey breast meat.
[30]	Carraro, C. I., Machado, R., Espindola, V., Campagnol P. Cezar, B. and Pollonio, M. A. R. (2012). The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage. Cienc. Tecnol. Aliment. Campinas. 32 (2): 289-295.
[31]	Dinesh, D. J., Dong, U. A., Ki, C. N. and Cheorun, J. (2013). Flavour Chemistry of Chicken Meat: A Review. Asian-Aust. J. Anim. Sci. 26 (5): 732–742.
[32]	Anyanwu, C. N., Egbuche, C. T, Osuigwe, D. I. Nwaihu E. C., and Anyachi, N. J. (2016). Organoleptic Assessment Of Clarias Gariepinus (Burchell, 1822) Treated With Xylopia Aethiopica (Dunal, 2008) After Exposure To Dermestes Maculates (De Geer, 1774).
[33]	Pelaes Vital, A. C., Guerrero, A., Monteschio, J. O., Valero, M. V., Carvalho, C. B., de Abreu Filho, B. A, Madrona, G. S. and do Prado I. N. (2016). Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability.

Cite This Article

Plain Text BibTeX RIS

APA Style

Coleman Fred Newman, Ohene-Adjei Samuel, Barnes Anna. (2017). Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage. International Journal of Nutrition and Food Sciences, 7(1), 5-10. https://doi.org/10.11648/j.ijnfs.20180701.12

Copy | Download

ACS Style

Coleman Fred Newman; Ohene-Adjei Samuel; Barnes Anna. Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage. Int. J. Nutr. Food Sci. 2017, 7(1), 5-10. doi: 10.11648/j.ijnfs.20180701.12

Copy | Download

AMA Style

Coleman Fred Newman, Ohene-Adjei Samuel, Barnes Anna. Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage. Int J Nutr Food Sci. 2017;7(1):5-10. doi: 10.11648/j.ijnfs.20180701.12

Copy | Download

@article{10.11648/j.ijnfs.20180701.12,
  author = {Coleman Fred Newman and Ohene-Adjei Samuel and Barnes Anna},
  title = {Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {7},
  number = {1},
  pages = {5-10},
  doi = {10.11648/j.ijnfs.20180701.12},
  url = {https://doi.org/10.11648/j.ijnfs.20180701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20180701.12},
  abstract = {Xylopia aethiopica (African pepper) and Monodora myristica (African nutmeg) are used as spices in Ghanaian local dishes and as traditional medicine. The objective of this study was to substitute two spices in “normal” fresh pork sausage formulation with selected local spices and evaluate their effect on sensorycharacteristics of the product. A 4x4 factorial design was used with 4 spice treatments (Control – Syzygium Gaertner (clove), Allium cepa (onion), Piper nigrum (white pepper) and Myristica fragrans (nutmeg); African pepper (AP) substituted for white pepper; African nutmeg (AN) substituted for nut meg (Myristica fragrans); and combination of AP and AN (AP*AN) at 4 inclusion levels (0%, 0.05%, 0.1% and 0.15%). AP and AN were obtained from the local market in Accra. They were cleaned, dried and blended. The spices were irradiated with dose of 10KGY to reduce microbial load. The experiment had three replicates each replicate was made up of lb treatments. Six trained panellists evaluated the sausages using a 15 cm continuous scale on six sensory parameters (crumbliness, juiciness, palatability, saltiness, off flavour and overall liking), the formulated sausages with the selected local spices at varying concentrations did not differ (p ˃ 0.05) from the control product in all the sensory parameters. However, AP treated sausage at 0.15% was overall rated high. The present study shows that Xylopia aethiopica and Monodora myristica can be used to substitute for Piper nigrum and Myritica fragrans respectively, in the manufacture of fresh pork sausages without affecting the sensory attributes and overall liking of the product.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage
AU  - Coleman Fred Newman
AU  - Ohene-Adjei Samuel
AU  - Barnes Anna
Y1  - 2017/12/14
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20180701.12
DO  - 10.11648/j.ijnfs.20180701.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 5
EP  - 10
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20180701.12
AB  - Xylopia aethiopica (African pepper) and Monodora myristica (African nutmeg) are used as spices in Ghanaian local dishes and as traditional medicine. The objective of this study was to substitute two spices in “normal” fresh pork sausage formulation with selected local spices and evaluate their effect on sensorycharacteristics of the product. A 4x4 factorial design was used with 4 spice treatments (Control – Syzygium Gaertner (clove), Allium cepa (onion), Piper nigrum (white pepper) and Myristica fragrans (nutmeg); African pepper (AP) substituted for white pepper; African nutmeg (AN) substituted for nut meg (Myristica fragrans); and combination of AP and AN (AP*AN) at 4 inclusion levels (0%, 0.05%, 0.1% and 0.15%). AP and AN were obtained from the local market in Accra. They were cleaned, dried and blended. The spices were irradiated with dose of 10KGY to reduce microbial load. The experiment had three replicates each replicate was made up of lb treatments. Six trained panellists evaluated the sausages using a 15 cm continuous scale on six sensory parameters (crumbliness, juiciness, palatability, saltiness, off flavour and overall liking), the formulated sausages with the selected local spices at varying concentrations did not differ (p ˃ 0.05) from the control product in all the sensory parameters. However, AP treated sausage at 0.15% was overall rated high. The present study shows that Xylopia aethiopica and Monodora myristica can be used to substitute for Piper nigrum and Myritica fragrans respectively, in the manufacture of fresh pork sausages without affecting the sensory attributes and overall liking of the product.
VL  - 7
IS  - 1
ER  -

Copy | Download

Author Information

Coleman Fred Newman

Department of Agriculture and Agribusiness, Methodist University College Ghana, Accra, Ghana
Ohene-Adjei Samuel

Department of Animal Science, University of Ghana, Accra, Ghana
Barnes Anna

Department of Animal Science, University of Ghana, Accra, Ghana

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Coleman Fred Newman, Ohene-Adjei Samuel, Barnes Anna. (2017). Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage. International Journal of Nutrition and Food Sciences, 7(1), 5-10. https://doi.org/10.11648/j.ijnfs.20180701.12

Copy | Download

ACS Style

Coleman Fred Newman; Ohene-Adjei Samuel; Barnes Anna. Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage. Int. J. Nutr. Food Sci. 2017, 7(1), 5-10. doi: 10.11648/j.ijnfs.20180701.12

Copy | Download

AMA Style

Coleman Fred Newman, Ohene-Adjei Samuel, Barnes Anna. Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage. Int J Nutr Food Sci. 2017;7(1):5-10. doi: 10.11648/j.ijnfs.20180701.12

Copy | Download

@article{10.11648/j.ijnfs.20180701.12,
  author = {Coleman Fred Newman and Ohene-Adjei Samuel and Barnes Anna},
  title = {Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {7},
  number = {1},
  pages = {5-10},
  doi = {10.11648/j.ijnfs.20180701.12},
  url = {https://doi.org/10.11648/j.ijnfs.20180701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20180701.12},
  abstract = {Xylopia aethiopica (African pepper) and Monodora myristica (African nutmeg) are used as spices in Ghanaian local dishes and as traditional medicine. The objective of this study was to substitute two spices in “normal” fresh pork sausage formulation with selected local spices and evaluate their effect on sensorycharacteristics of the product. A 4x4 factorial design was used with 4 spice treatments (Control – Syzygium Gaertner (clove), Allium cepa (onion), Piper nigrum (white pepper) and Myristica fragrans (nutmeg); African pepper (AP) substituted for white pepper; African nutmeg (AN) substituted for nut meg (Myristica fragrans); and combination of AP and AN (AP*AN) at 4 inclusion levels (0%, 0.05%, 0.1% and 0.15%). AP and AN were obtained from the local market in Accra. They were cleaned, dried and blended. The spices were irradiated with dose of 10KGY to reduce microbial load. The experiment had three replicates each replicate was made up of lb treatments. Six trained panellists evaluated the sausages using a 15 cm continuous scale on six sensory parameters (crumbliness, juiciness, palatability, saltiness, off flavour and overall liking), the formulated sausages with the selected local spices at varying concentrations did not differ (p ˃ 0.05) from the control product in all the sensory parameters. However, AP treated sausage at 0.15% was overall rated high. The present study shows that Xylopia aethiopica and Monodora myristica can be used to substitute for Piper nigrum and Myritica fragrans respectively, in the manufacture of fresh pork sausages without affecting the sensory attributes and overall liking of the product.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage
AU  - Coleman Fred Newman
AU  - Ohene-Adjei Samuel
AU  - Barnes Anna
Y1  - 2017/12/14
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20180701.12
DO  - 10.11648/j.ijnfs.20180701.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 5
EP  - 10
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20180701.12
AB  - Xylopia aethiopica (African pepper) and Monodora myristica (African nutmeg) are used as spices in Ghanaian local dishes and as traditional medicine. The objective of this study was to substitute two spices in “normal” fresh pork sausage formulation with selected local spices and evaluate their effect on sensorycharacteristics of the product. A 4x4 factorial design was used with 4 spice treatments (Control – Syzygium Gaertner (clove), Allium cepa (onion), Piper nigrum (white pepper) and Myristica fragrans (nutmeg); African pepper (AP) substituted for white pepper; African nutmeg (AN) substituted for nut meg (Myristica fragrans); and combination of AP and AN (AP*AN) at 4 inclusion levels (0%, 0.05%, 0.1% and 0.15%). AP and AN were obtained from the local market in Accra. They were cleaned, dried and blended. The spices were irradiated with dose of 10KGY to reduce microbial load. The experiment had three replicates each replicate was made up of lb treatments. Six trained panellists evaluated the sausages using a 15 cm continuous scale on six sensory parameters (crumbliness, juiciness, palatability, saltiness, off flavour and overall liking), the formulated sausages with the selected local spices at varying concentrations did not differ (p ˃ 0.05) from the control product in all the sensory parameters. However, AP treated sausage at 0.15% was overall rated high. The present study shows that Xylopia aethiopica and Monodora myristica can be used to substitute for Piper nigrum and Myritica fragrans respectively, in the manufacture of fresh pork sausages without affecting the sensory attributes and overall liking of the product.
VL  - 7
IS  - 1
ER  -

Copy | Download