Effect of different carbohydrates on the properties of cured, fermented sheepmeat sausage
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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.