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Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1978 Processing factors that influence the quality of Braunschweiger liver sausage Chu-Ying (Judy) Lou Chyr Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Chyr, Chu-Ying (Judy) Lou, "Processing factors that influence the quality of Braunschweiger liver sausage " (1978). Retrospective Theses and Dissertations. 6379. https://lib.dr.iastate.edu/rtd/6379 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. 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ZEEB ROAD, ANN ARBOR, Ml 48106 18 BEDFORD ROW, LONDON WCIR 4EJ, ENGLAND 7907242 CHYR, CHU-YING (JUDY) LOU PROCESSING FACTORS THAT INFLUENCE THE QUALIFY OF BRAUMSCHHEIGER LIVER SAUSAGE. IOWA STATE UNIVERSITY, PH.D., 1978 Universib/ Microfilms International 300 N. ZEEB ROAD. ANN ARBOR. Ml 48106 Processing factors that influence the quality of Braunschweiger liver sausage by Chu-Ying (Judy) Lou Chyr A Dissertation Submitted to the Graduate Faculty in Partial Fulfillment of The Requirements for the Degree of DOCTOR OF PHILOSOPHY Major: Food Technology Approved: Signature was redacted for privacy. In Charge of Major Work Signature was redacted for privacy. For the Major Department Signature was redacted for privacy. Iowa State University Ames, Iowa 1978 ii TABLE OF CONTENTS Page I. INTRODUCTION 1 II. REVIEW OF LITERATURE 4 A. Liver Sausage and Braunschweiger — General Aspects 4 1. Standard of identity for liver sausage and Braunschwei- 4 ger 2. Manufacture of liver sausage and Braunschweiger 5 a. Composition 5 b. Manufacturing procedures 8 3. Desirable characteristics of liver sausage and 12 Braunschweiger 4. Nutritional information 19 5. Survey of the industry 25 B. Microbiology of Braunschweiger Liver Sausage and 30 Related Meat Products 1. Introduction 30 2. Microflora associated with ready-to-eat sausage 32 products 3. Spoilage organisms 35 a. Sliminess 36 b. Moldiness 38 c. Souring and gassy packages 38 d. Green cores 39 e. Green rings 40 f. Surface greening 40 g. Putrefaction 41 4. Factors affecting the microbiological quality of 41 ready-to-eat sausage products a. Incidence of microorganisms in raw materials 41 (ingredients) b. Effect of salt 44 c. Effect of nitrite 48 d. Effect of heat processing 52 e. Effect of packpging and storage conditions 59 lit Page III. MATERIALS AND METHODS 64 A. Experimental Design 64 B. Sample Preparation 65 1. Formulation 65 2. Manufacturing procedures 66 a. Preparation 66 b. Chopping 67 c. Stuffing 68 d. Cooking 68 3. Storage conditions 69 C. Panel Evaluation and Statistical Analysis 69 D. Chemical Analysis 77 1. Nitrite determination 77 a. Modified Griess reagent 77 b. Standard curve 77 c. Determination of nitrite in meat preparations 78 2. Thiobarbituric acid (TBA) test for rancidity 79 a. Reagents 79 b. Procedure 79 3. Salt determination 81 a. Reagents 81 b. Procedure 81 4. Proximate analysis 82 a. Moisture determination 82 b. Fat analysis 82 5. pH measurement 83 6. Color measurement 83 7. Water activity (Ayy) measurement 84 iv Page E. Microbiological Study 84 1. Microbial content and flora 84 2. Storage-temperature study 85 3. Identification of microorganisms 87 4. Inoculation study with spoilage organisms 87 a. Spoilage organisms 87 b. Inoculated samples and methods 88 5. Heat resistance studies using spoilage organisms 90 6. Prediction of microbial quality of Braunschweiger 91 liver sausage IV. RESULTS AND DISCUSSION 92 A. Organoleptic Quality of Braunschweiger Liver Sausage 92 1. Influence of liver pretreatments 92 2. Influence of nitrite levels 96 3. Influence of processing temperatures and the addition 102 of calcium-reduced dried skim milk (CRDSM) 4. Influence of fat content and frozen storage 107 5. Subjective and objective color measurements 111 B. Chemical Analysis 113 1. Water, fat, salt content and brine concentration 113 2. Residual nitrite 118 3. TBA values 129 4. pH values and water activity (Ayj,) 138 C. Microbiological Study 142 1. Microbial content and flora 142 a. Influence of liver pretreatments 142 b. Influence of nitrite levels 155 c. Influence of processing temperatures and 162 addition of calcium-reduced dried skim milk (CRDSM) d. Comparison of Braunschweiger made with 177 common treatment in different studies V Page 2. Storage-temperature study 180 3. Identification of microorganisms 191 4. Inoculation studies with spoilage organisms 199 a. inoculation of sterilized samples 199 b. Inoculation of pasteurized samples 200 5. Heat resistance studies with spoilage organisms 203 6. Prediction of microbial quality of Brounschweiger 207 liver sausage V. SUMMARY 213 VI. CONCLUSIONS 219 VII. BIBLIOGRAPHY 222 VIII. ACKNOWLEDGMENTS 243 VI LIST OF TABLES Table 1. The role of some of the ingredients of sausage in color, flavor, texlure, yield and nutritive value of the finished sausage (Touber, 1957; 1974) Table 2. Composition of fresh lean meat, livers and variety meat and byproducts Table 3. Macrocomponents of some sausages Table 4. The vitamin content of fresh meats and livers (mg/100 g) Table 5. Mineral and vitamin content of some sausages and canned meats (mg/100 g) Table 6. Nutritional information per serving of liver sausage and frankfurters (Birdsall, 1975) Table 7. Information concerning Braunschweiger liver sausage obtained from a survey of some meat processors Table 8. Braunschweiger liver sausage formulation Table 9. Transformation of the taste panel scores Table 10. Methods employed for enumeration of bacteria Table 11. Relationships between taste-panel scores for Braunschwei­ ger liver sausage and pretreatment of pork liver used in the sausage Table 12. Influence of nitrite levels on organoleptic quality of liver sausage as evaluated by a trained taste panel Table 13. Influence of nitrite levels on organoleptic qualities of liver sausage as evaluated by a consumer panel Table 14. Analysis of variance of taste-panel scores of liver sausage cooked at different temperatures and v/ith or without CRDSM VII Page Table 15. Effect of cooking temperatures on organoleptic quality 105 of Braunschweiger liver sausage Table 16. Influence of fat content on acceptability of Braunschwei- 110 ger liver sausage Table 17. Relationships between organoleptic qualities of liver 112 sausage and different levels of fat and different storage conditions Table 18. Tristimulus values and chromaticity coordinates for the 114 color shades of Braunschweiger liver sausage Table 19. Simple correlation coefficients of tristimulus values with 116 panel visual evaluation scores Table 20. Composition of Braunschweiger liver sausage manufactured 117 in the different studies Table 21. Changes in TBA numbers of vacuum-packaged Braunschwei- 132 ger liver sausages under refrigeration Table 22. TBA number, residual nitrite, pH, odor and microbial 133 content of vacuum-packaged Braunschweiger liver sausage stored at 22° C Table 23. Change in TBA numbers of Braunschweiger liver sausages 134 wrapped in different packaging materials and held at rz Table 24. pH values and water activity (A^) of Braunschweiger 139 liver sausages manufactured in different studies Table 25. pH and microbial counts of the raw mixture containing 147 liver exposed to different pretreatments Table 26. pH of Braunschweiger liver sausage before cooking and 148 after cooking and storage at 5° C vîîî Page Table 27. The effect of cookîng on microbial numbers in 150 Braunschweîger liver sausage containing different types of liver Table 28. Numbers of enterococcî per gram of Braunschweîger 154 liver sausage containing different types of liver stored at 5°C Table 29. pH and microbial count per gram of the raw mixture stored 156 at 5®C Table 30. Effect of cooking and storage time on the pH and microbial 157 content of Braunschweîger liver sausage using different nitrite levels in the formulation Table 31.

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