INFLUENCE OF COOKING METHODS AND TEMPERATURE ON PRODUCTS YIELD OF SAUSAGE

Authors

  • A. C. Nwamo National Veterinary Research Institute, Vom, Plateau state
  • D. A. Oshinbanjo Faculty of Agriculture, University of Jos, Plateau State
  • O. O. Oyinlola Oyo State College of Agriculture and Technology, Igboora
  • E. E. Adomeh Faculty of Agriculture, A.A.U., Ekpoma
  • I. Garba National Veterinary Research Institute, Vom, Plateau state
  • C. G. Agu National Veterinary Research Insitute, Vom.
  • A. I. Adesope Univerisity of Ibadan, Ibadan
  • A. K. Satkyes University of Jos, Plateau State, Nigeria
  • M. M. Chuhwak Univerisity of Ibadan, Ibadan

DOI:

https://doi.org/10.51791/njap.vi.5002

Keywords:

Product yield, duration of days, sausage, cooking methods, temperature

Abstract

This study seeks to investigate the effect of cooking methods and temperature on products yield of sausage. Sausage (g/100g: beef 65.0, lard 20.0, sodium chloride (SC) 2.0, others 13.0) was prepared and allotted in a completed randomized design using three cooking methods (CM): boiling, grilling and frying each at cooking temperatures (CT) of 80, 90 and 100oC until an internal temperature of 72oC was reached. Samples from each treatment were subjected product yield. Data were analyzed using descriptive statistic and ANOVA at α0.05. Breakfast sausage grilled was significantly higher (P<0.05) in product yield followed by boiling with least product yield in frying cooking method. Among the grilling methods, breakfast sausage grilled at 80 0C was observed to be statistically higher in product yield (88.71%) than 90 0C and 100 0C (86.71 and 81.81% respectively). From the results obtained, sausage should be grilled at 800C due to higher product yield.

Author Biographies

A. C. Nwamo, National Veterinary Research Institute, Vom, Plateau state

Poultry Division, National Veterinary Research Institute, Vom, Plateau state

D. A. Oshinbanjo, Faculty of Agriculture, University of Jos, Plateau State

Department of Animal Production, Faculty of Agriculture, University of Jos, Plateau State

O. O. Oyinlola, Oyo State College of Agriculture and Technology, Igboora

Department of Animal Health and Production, Oyo State College of Agriculture and Technology,
Igboora, Oyo state

E. E. Adomeh, Faculty of Agriculture, A.A.U., Ekpoma

4Department of Animal Science, 

I. Garba, National Veterinary Research Institute, Vom, Plateau state

Livestock Investigation Division, 

C. G. Agu, National Veterinary Research Insitute, Vom.



Bacteria Vaccine Division, National Veterinary Research Institute, Vom, Plateau state

A. I. Adesope, Univerisity of Ibadan, Ibadan

Department of Animal Science, Faculty of Agriculture, University of Ibadan, Oyo State

A. K. Satkyes, University of Jos, Plateau State, Nigeria

Department of Animal Production, Faculty of Agriculture, 

M. M. Chuhwak, Univerisity of Ibadan, Ibadan

Department of Animal Production, Faculty of Agriculture, University of Jos, Plateau State

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Published

2024-07-20

How to Cite

Nwamo, A. C. ., Oshinbanjo, D. A. ., Oyinlola, O. O. ., Adomeh, E. E. ., Garba, I. ., Agu, C. G. ., Adesope, A. I. ., Satkyes, A. K. ., & Chuhwak, M. M. . (2024). INFLUENCE OF COOKING METHODS AND TEMPERATURE ON PRODUCTS YIELD OF SAUSAGE. Nigerian Journal of Animal Production, 429–432. https://doi.org/10.51791/njap.vi.5002

Issue

2023: NSAP 2023 Proceedings

Section

Articles

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