Volume 2, Issue 2, March 2014, Page: 18-27
Evaluation of Microbial and Sensory Quality of Raw and Processed Poultry Sausages from Native Poultry in Uganda
James. Higenyi, College of Veterinary Medicine, Animal Resources and Bio-security, Makerere University, Kampala, Uganda
John. David. Kabasa, College of Veterinary Medicine, Animal Resources and Bio-security, Makerere University, Kampala, Uganda
Charles. Muyanja, College of Agriculture and Environmental Sciences, Makerere University, Kampala, Uganda
Received: Feb. 8, 2014;       Published: Mar. 30, 2014
DOI: 10.11648/j.ijsts.20140202.11      View  3139      Downloads  203
Despite the growing demand of poultry products across the globe, small scale poultry farmers in developing countries have increasingly found it difficult to benefit from the global markets.The most important challenge is quality and safety of their products. The study was conducted to evaluate the microbial and sensory quality of raw and processed poultry sausages from native mature drakes and toms in Uganda. Microbiological analysis was carried out on minced raw meat and fresh sausages to determine total plate count, total coliform, E.coli and Salmonella; and sensory evaluation on cooked sausages to determine quality attributes using standard methods. In microbiological analysis, a total of twenty four samples (24) comprising minced raw meat (12) and fresh sausages (12) were examined. The results revealed that in both minced raw meat and fresh sausages Salmonella was detected. Total plate counts and total coliforms for minced raw meat and fresh sausages were found to be 4.49log10cfu/g and <3.85 log10 cfu/g; 4.99log10cfu/g and <3.88 log10 cfu/g respectively. There was significant difference (p<0.05) in the total coliform levels between mean values of minced raw meat and fresh sausages. Sensory evaluation indicated that cooked sausages were highly acceptable with lowest mean rating of 6.3 and turkey sausages being extremely liked (0.59 increased odds ratio). Ordered regression analysis indicated that colour was the most liked sensory quality attribute of sausages (2.54 increased odds ratio), and it was more significantly different (p<0.05) for the sausage types. Combining leg and breast meat (meat ratio) especially duck meat improved the flavour (1.87 increased odds ratio) and Juiciness (0.04increased odds ratio) of the sausages. In conclusion, raw and processed products from native poultry have a relatively high risk of food borne pathogens especially Salmonella spp. Therefore, adequate heat treatment of the poultry sausages before consumption is necessary.
Native Poultry, Ordered Regression, Microbial, Sensory Attributes
To cite this article
James. Higenyi, John. David. Kabasa, Charles. Muyanja, Evaluation of Microbial and Sensory Quality of Raw and Processed Poultry Sausages from Native Poultry in Uganda, International Journal of Science, Technology and Society. Vol. 2, No. 2, 2014, pp. 18-27. doi: 10.11648/j.ijsts.20140202.11
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