Evaluation of Spices on Sensory Characteristics of Fresh Pork Sausage

The ever-growing increased consumption of sausage in Ghana calls for the exploration of local spices in sausage manufacturing to cut down cost of production and make production more convenient. The objective of this study was to evaluate two selected local spices Xylopia aethiopica (African pepper) and Monodora myristica (African nutmeg) on sensory and microbial characteristic of fresh pork sausage. The quality of meat and meat product is defined by its palatability and this can be achieved by organoleptic evaluation. The higher score for the AP treated sausage at 0.15% was probably due to the fact that the panelists are used to its distinctive flavour and aroma in Ghanaian dishes.The present study reveals that the two-spice mixture (0.1 0.1%) was rated higher as compared with the control.

Autorentext

Fred Newman Coleman, titular de un máster en Ciencia Animal, fue alumno del Departamento de Ciencia Animal de la Universidad de Ghana. Imparte clases en el Departamento de Agricultura y Agronegocios del Methodist University College de Ghana y fue profesor del Damongo Agricultural College.