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Effect of Different Carbohydrates on the Properties of Cured, Fermented Sheepmeat Sausage

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Whole thesis(1.44 MB)

Date

2012

Authors

Supervisor

Young, Owen

Item type

Thesis

Degree name

Master of Applied Science

Journal Title

Journal ISSN

Volume Title

Publisher

Auckland University of Technology

Abstract

This research aims to develop a fermented, cured sheepmeat sausage that can be fermented from added starch that has been partially hydrolysed. The starch sources were potato, yam and kumara, the latter used with a view to identify the product with New Zealand. The research is in two phases. First, experiments were conducted to determine the effect of microwave cooking of the concentration of fermentable sugar formation. Having defined a suitable hydrolysed source, the sausages were be prepared, comparing the effect of tuber variety, cooking time and concentration of carbohydrates. The physical and chemical properties of the sausages were monitored. These properties include pH, colour and texture profile. On the basis of results, marketing of the potential novel sheepmeat sausage made with carbohydrate source was discussed at last. The intended outcome is a high value sausage formulation with some geographical exclusivity, which could serve as commercial primer.

Description

Keywords

Fermented sausage, Carbohydrate

Source

DOI

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Rights statement

Permanent link

https://hdl.handle.net/10292/4234

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Masters Theses