Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage
International Journal of Nutrition and Food Sciences
Volume 7, Issue 1, January 2018, Pages: 5-10
Received: Oct. 21, 2017;
Accepted: Nov. 15, 2017;
Published: Dec. 14, 2017
Views 1767 Downloads 71
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
Coleman Fred Newman,
Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage, International Journal of Nutrition and Food Sciences.
Vol. 7, No. 1,
2018, pp. 5-10.
Food and Agriculture Organization (FAO) (2010). Meat Processing Technology For Small-To Medium-Scale Producers. pp 103-221.
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).
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.
Bridges, J. and Bridges, O. (2007). Risk assessment of food additives and Contaminants. Food Control. 19 (5): 33–51.
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).
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.
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.
Oscar, E. (1998). History of the sausage. The British barbecue pit. http://www.oscarenterprises.f2s.com/home_page.html retrieved 13 June 2014.
Food and Agriculture Organization (FAO) (1985). Small Scale Sausage Production: FAO Animal Production and Health Paper 52.
Jay, B. W. (2011). Manufacture of Fresh Pork Sausage. Nassau foods seasonings. pp 12.
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.
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.
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
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.
Okafor, J. C. (2003). Some useful tropical plans in health care delivery, Forestry commission HQ Enugu pp 3-8.
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.
Okafor, J. C. (1987). Development of forest tree crops for food supplies in Nigeria. Forest Ecol. Manual 1: 235-247.
Food and Agriculture Organization (FAO) (1999). Manual on simple methods of meat preservation. Animal production and Health Paper: 79: 56 -72.
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.
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.
Resurreccion, A. V. A. (2004). Sensory aspects of consumer choices for meat and meat products. Meat Sci. 66: 11–20.
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.
Jay. B. W. (2017). Basic of spice and other non-meat ingredients.
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.
Jay, J. M. (1996). Modern Food Microbiology. New Delhi: CBS Publishers and Distributors; 1996.
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.
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.
Hui, Y. H, Wai-Kit, N. P., Roger, W. R. and Owen, A. Y. (Ed) (2005). Meat Science and Applications. 382-2384.
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.
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.
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.
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).
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.