1. DEVELOPMENT OF A NON-MEAT VEGETABLE BASED SAUSAGE USING LOCALLY AVAILABLE RAW MATERIALS. Rumesh Liyanage and I.Wickramasinghe Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura,Nugegoda. rumeshprasanga@gmail.comrumeshprasanga@gmail.com, indiraw@sjp.ac.lk SLAAS- 2015 SLAAS- 2015 SLAAS- 2015 SLAAS- 2015 SLAAS- 2015 SLAAS- 2015

2. Overview Background & Justification Objectives Materials and Methodology Raw materials and machineries. Process flow Proximate Analysis Results and Discussion Conclusion Recommendations and Suggestions

3. Sausages are products in which fresh comminuted meats are modified by various processing methods to yield desirable organoleptic and keeping properties. (FAO, 1985) Traditionally sausages are prepared using meat, it is nutritive but many health problems occur due to meat consumption, Also sausages contain certain preservatives like nitrates and nitrites, which can cause cancers Vegetables are replaced into the meat in production by using nuts, pulses, mushroom, soya protein, vegetables or any combinations of similar ingredients that will hold together during cooking. (Langley, 1995) Background & Justification

4. Main Objective. To Development of a non-meat vegetable based sausage using locally available raw materials such as pumpkins and sweet potatoes, as an alternative for the meat sausage Specific Objectives. To develop the proper vegetable characteristics. To identify the correct fat to protein ratio to ensure better emulsion. To measure the shelf life of the formulated vegetable based sausages. To understand the spoilage, microbial quality, and biochemical changes during the storage. To determine the stability of the end product. Objectives.

5. 1.Identification of Raw materials and machineries. 2.Development of Sausage formulations. 3.Development of the processing sequence. 4.Final sausage formulations. 5.Sensory evaluation. 6.Proximate Analysis. Methodology.

6. Raw Materials Vegetables (Pumpkin, Sweet Potato, Carrot, Leeks) Binders (B990, Tk7, Egg White Powder, ISP, Wheat Flour) Fat Emulsion, Spicy mixture, Sugar, Salt. Machines Bowl Chopper, Stuffer machine, Cooking Chambers, Cooling Shower, Vacuum Sealer, Freezers Equipments Electronic Balance, Thermometer, Domestic Blender, Drying Oven, Soxhelt apparatus and glass wares, Other basic lab Equipments Methodology Cont. Raw materials and Machineries.

7. Pumpkin: 20% Cucurbita maxima Sweet Potato: 10% Ipomoea batatas (cari 273) Methodology Cont. Major Raw materials

8. Methodology Cont. Binders Water Emulsion Vegetables Spicy Mixture Bowl chopping Stuffing Drying,Cooking(82 0 C) and Smoking Showering Peeling (Peeler or manual) Vacuum Packing (HDPE pouch) Storage 2 1 3 5 4 Process flow

9. Preliminary studies were done through A 0, B 0, C 0 method. Six Trial sausage samples were prepared. Within them three final sausage formulations were selected. To determine the best recipe Sensory Evaluation was carried out. Product Attributes: Appearance, Taste,Texture, Odour, Mouth feel & Overall Acceptability Opinions were recorded on questionnaire forms using hedonic scale (7 point H.S) Data analysis techniques - Kruskal–Wallis Test Based on Sensory Evaluation results, Proximate analysis was conducted for the selected recipe. Methodology cont.

10. Results were analyzed using the MINITAB statistical analysis package to the Kruskall-Wallis test for median at 5% of significance. There is no significance difference for each attribute, Pair wise test also done. Results and Discussion.

11. Results and Discussion contd…

12. Results and Discussion contd...358 was the Best Sample

13. Proximate Analysis. Results and Discussion contd…

14. Test typeSalmonellaE.coliYeast & MouldsTPC Sample A Negative(<<10 2 )Absent2 × 10 2 4 × 10 4 Sample BNegative(<<10 2 )Absent2 × 10 2 3.6 ×1 0 4 SLSI recommendations Absent in 25 g Absent 102-104 CFU/gram < 10 6 Results and Discussion contd… Microbiology studies.

15. Shelf life analysis of developed product. To determine the shelf life of developed product; two tests were carried out, Analysis of sensory attributes during storage Microbiological analysis during storage. (The product was analyzed for 1months’ time after packaging under the refrigerated condition.) Results and Discussion cont.…

16. Pumpkin and sweet potato have identified as solid characteristics ingredient for the vegetable based sausages. Stable emulsion formation is the main process in this sausage development and the best ingredient’s adding sequence is adding water, ISP, Egg white, Vegetable oil, Wheat flour and salt respectively to foam the emulsion. According to the sensory evaluation “358”sample was the best one. Sample number “672” is the second place and “278”was the poor quality sample. Conclusion.

17. Vegetables should be sterilized prior to use for the production. Natural curing agents and natural MSG is possible to incorporate Different varieties of Cucurbita maxima and Ipomoea batatas should be added to select the best variety which gives the best texture, taste and β- carotene. Protein content of this sausage is needed to be increased. The sausage sample may be packed with a packaging material which contain Aluminum layers and its effectiveness needed to be compared with the present packaging material. Effectiveness of corn flour, wheat flour should be evaluated. Recommendations and suggestions.

18. Thank You

19. Sausage definition: Sausage is a food usually made from ground meat, often pork, beef or veal, along with salt, spices and breadcrumbs, with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.

21. Scientific Name: Cucurbita maxima. Family: Cucurbitaceae 26 species of cucurbita. fruits range in weight from less than 0.5kg to more than 50kg. Its seeds are an excellent source of fat and protein.

22. p>See the table below for in depth analysis of nutrients: Pumpkin (Cucurbita spp.), fresh, Nutritive value per 100 g. (Source: USDA National Nutrient data base)

24. There was no significant difference between the three samples according to the sensory evaluation results for odour, taste, texture, mouth feel, colour, apearance and overall acceptability with the probability values of 0.009, 0,023, 0.000, 0.000, 0.000, 0.000 and 0.000 respectively. According to the pairwise comparison 358, 672 and 278 samples were having the highest, average and lowest rank values respectively.

25. Nutrition profile of Chicken Sausage.

26. Ingredients of the Emulsion 1.Water 2.ISP 3.Egg white 4.Vegetable oil 5.Wheat flour 6.salt