DEVELOPMENT OF NUTRI SAUSAGE USING LOCALLY AVAILABLE RAW MATERIALS

Abstract

This study was performed to produce a consumer oriented meat product with high nutrirtive value while considering the chemical and microbiological requirements within Sri Lankan standards. The requirement of meat based health beneficial convenient foods has increased many folds in the last two decades. This new Nutri sausage was produced by using underutilized locally available unpolished red rice, prawns, carrots, gotukola (Centella asiatica), red onion and curry leaves in addition to the ingredients used to make sausages. This new sausage was produced without adding nitrate salts, phosphate, preservatives, flavour enhancers, artificial colours and ascorbic salts. Different percentages of ingredients were mixed to develop three different formulas.After evaluating the production parameters and sensory properties of the three different formulas, one of the formulas was selected as the best for overall qualities. Chemical and microbiological tests were carried out for the selected final formulation. The protein, fiber and fat content of the newly developed sausages were 20.26%,9.60%, and 8.36% respectively. Caloric value of the sausage was 139.84 kcal/100g. Oil absorption of the Nutri sausage during frying was 0.34%. The nitrite salt content of the sausage was about 5.249ppm. The Manganese, Copper, Zinc, Iron, Magnesium, Sodium, Calcium, and Potassium content of the Nutri sausage were 3.04μg/g,7.89μg/g, 43.00μg/g, 71.90μg/g, 511.96μg/g, 3663.04μg/g, 24307.90 μg/g, and 4218.45μg/g respectively. The product was safer for the consumption from day one up to more than four months of storage under the frozen condition. Market analysis was carried out to find the acceptability of the Nutri sausage among the target market. Consumer panel represented the entire population of people who would purchase the product. Market survey showed a higher acceptability by rating as 'very good’ in terms of the product strength and disparity from the existing product in the local market. The cost analysis showed that the new product is affordable for the local market.

Key Words: Nutritive, Golukola, Consumer