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Development of value added ostrich (Struthio Camelus) meat products
Thesis (MSc)--Stellenbosch University, 2008.
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| Format: | Thesis |
| Language: | en_ZA |
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Stellenbosch : Stellenbosch University
2012
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| _version_ | 1867613909603581952 |
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| access_status_str | Open Access |
| author | Schutte, Sumari |
| author2 | Hoffman, Louwrens C. |
| author_browse | Hoffman, Louwrens C. Schutte, Sumari |
| author_facet | Hoffman, Louwrens C. Schutte, Sumari |
| author_sort | Schutte, Sumari |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (MSc)--Stellenbosch University, 2008. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/20860 |
| institution | Stellenbosch University (South Africa) |
| language | en_ZA |
| last_indexed | 2026-06-10T12:43:38.086Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2012 |
| publishDateRange | 2012 |
| publishDateSort | 2012 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/20860 Development of value added ostrich (Struthio Camelus) meat products Schutte, Sumari Hoffman, Louwrens C. Mellett, F. D. Muller, M. Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science. Meat -- Quality Ostrich products industry Ostrich polony -- Quality Ostrich ham -- Quality Ostrich bacon -- Quality Theses -- Food science Dissertations -- Food science Thesis (MSc)--Stellenbosch University, 2008. ENGLISH ABSTRACT: The objectives of this study were threefold: (i) to investigate the effect of the replacement of pork fat with olive oil on the physico-chemical and sensory characteristics of ostrich polony; (ii) to investigate the effect of replacement of sodium tri-polyphosphate (STPP) with iota-carrageenan (CGN) on the physico-chemical and sensory characteristics of restructured cooked ostrich ham; and (iii) to investigate the effect of salt (NaCl) reduction on the physico-chemical and sensory characteristics of ostrich bacon. Five levels of olive oil were added to a polony formulation in 5% increments from 0 to 20%. Hardness, gumminess and shear force values decreased (P≤0.05) with increased levels of olive oil. The L* and b* values decreased (P≤0.05) with increased levels of olive oil producing lighter and more yellow products. Ostrich polony proved to have a favourable fatty acid profile in line with international recommended standards. A trained sensory panel found that the effect of increased levels of olive oil on had an effect (P≤0.05) on the sensory characteristics of colour; processed meat aroma and flavour; ostrich aroma; olive oil aroma; firmness and juiciness. A consumer panel found all the olive oil treatments to be acceptable. It can be concluded that olive oil can be used successfully for the production of low fat ostrich meat polony. In a restructured ostrich ham five decreasing levels of phosphate (0.7, 0.53, 0.35, 0.18 and 0%) were substituted with five increasing levels of carrageenan (0, 0.1, 0.2, 0.3 and 0.4%). The cooked yield of the restructured ostrich ham decreased significantly (P≤0.05) with decreased levels of phosphate. No tendencies in instrumental colour measurements with relation to decreased levels of phosphate were revealed. Hardness, cohesiveness and gumminess increased with decreased levels of phosphate. Ostrich ham had a favourable fatty acid profile and the latter is in line with international recommended standards. The trained sensory panel found that decreased levels of phosphate had a significant effect on the ham sensory characteristics of meat aroma and flavour; ostrich meat aroma and flavour and mealiness, but no significant effect on the spicy aroma and flavour. Three ham treatments with different levels of phosphate (0.7, 0.35 and 0%) were presented to a consumer panel. The consumer panel found the ham treatments with levels of 0.7 and 0.35% most acceptable. Carrageenan can be used to substitute phosphate at a level of 0.35% phosphate and 0.2% carrageenan in ostrich ham. Ostrich bacon was produces with five targeted salt (NaCl) levels of 3.5, 2.75, 2.0, 1.25, and 0.5%. Decreased salt levels had no significant effect on the L*, a* and b* values of the five treatments. Ostrich bacon had a favourible fatty acid profile. A trained sensory panel found that the effect of increased levels of salt had a significant effect on bacon sensory characteristics of ostrich aroma and flavour smoky bacon aroma and flavour and saltiness. A consumer panel found all the bacon treatments acceptable, with 2.75 and 2.0% being most likable. It can be concluded that, from a technical point of view, the salt content in ostrich bacon can be reduced successfully to produce ostrich bacon with low salt levels, although consumer preference for salt remains high. AFRIKAANSE OPSOMMING: Die doelstellings van hierdie studie was drievoudig: (i) om die effek van die vervanging van varkvet met olyfolie op die fisiko-chemiese en sensoriese eienskappe van volstruispolonie te bestudeer; (ii) om die effek van die vervanging van natriumtripolifosfaat met iotakarrageenan op die fisikochemiese en sonsoriese eienskappe op die van hergestruktureerde volstruisham te bestudeer; en (iii) om die effek van sout (NaCl) vermindering op die fisiko-chemiese en sensoriese eienskappe van volstruisspek te bestudeer. Die polonie behandelings het uit vyf vlakke olyfolie bestaan wat by die polonie formulasie in 5% inkremente 0% tot 20% gevoeg is. Hardheid, taaiheid en skeurkrag het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie. Die L*- en b*-waardes het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie en uiteibdelik ‘n ligter en geler produk geproduseer. Die betrokke volstruispolonie behandelings het ‘n gunstige vetsuurprofiel wat in lyn is met internasionale aanbevole standaarde. ‘n Opgeleide sensoriese paneel het gevind dat die verhoogde vlakke van olyfolie ‘n betekenisvolle (P≤0.05) effek het op die kleur, geprossesseerde vleisgeur en -aroma, volstruis aroma, olyfolie aroma, fermheid en sappigheid. ‘n Verbruikerspaneel het gevind dat al vyf polonie behandelings aanvaarbaar is. Olyfolie kan dus suksesvol gebruik word in die produksie van laevet volstruispolonie. Hergestruktureerde volstruisham het bestaan uit vyf afnemende fosfaat vlakke (0.7, 0.53, 0.35, 0.18 and 0%) en vyf toenemende vlakke van karrageenan (0, 0.1, 0.2, 0.3 and 0.4%). Die opbrengs van gaar hergestruktureerde volstruisham het afgeneem (P≤0.05) met verlaagde vlakke van fosfaat. Geen betekenisvolle patroon is in instrumentele kleurmeting gevind nie. Hardheid, binding en taaiheid het toegeneem met afnemende fosfaat vlakke. Daar is bewys dat volstruisham ‘n gunstige vetsuurprofiel het wat in lyn is met internasionale aanbevole standaarde het. ‘n Opgeleide sensoriese paneel het gevind dat afnemende fosfaatvlakke ‘n betekenisvolle effek op die sensoriese eienskappe van volstruisvleis geur en aroma asook melerigheid, maar geen betekenisvolle effek op die speserygeur en -aroma gehad nie. Drie behandelings met verskillende fosfaat vlakke (0.7, 0.35 and 0%) is deur ‘n verbruikerspaneel vir aanvaaraarheid getoets. Die verbruikerspaneel het gevind dat die behandelings met 0.7 en 0.35% fosfaat aanvaarbaar was. Karrageenan kan dus gebruik word om fosfaat te vervang by ‘n vlak van 0.35% fosfaat en 0.2% karrageenan in volstruisham. Volstruisspek is geproduseet met vyf soutvlakke (NaCl), nl 3.5, 2.75, 2.0, 1.25 en 0.5%. Verlaagde soutvlakke het geen beteknisvolle effek op die L*-, a*- en b*-waardes van die vyf behandelings gehad nie. Volstruisspek het ook ‘n besonder gunstige vetsuurprofiel. ‘n Opgeleide sensoriese paneel het gevind dat die effek van verhoogde soutvlakke ‘n betekenisvolle effek het op die volgende sensoriese eienskappe: geur en aroma van volstruisvleis; geur en aroma van gerookte spek; en southeid. ‘n Verbruikerspaneel het gevind dat al die behandelings aanvaarbaar was, met die monsters met 2.75 and 2.0% sout as mees aanvaarbaar. In opsomming, die soutinhoud van volstruisspek kan uit ‘n tegniese oogpunt suksesvol verlaag word om ‘n produk met ‘n laer soutinhoud te produseer, alhoewel verbruikersvoorkeur vir sout hoog bly. Masters 2012-04-25T07:41:03Z 2012-04-25T07:41:03Z 2008-03 Thesis http://hdl.handle.net/10019.1/20860 en_ZA Stellenbosch University x, 118 leaves : ill. application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Meat -- Quality Ostrich products industry Ostrich polony -- Quality Ostrich ham -- Quality Ostrich bacon -- Quality Theses -- Food science Dissertations -- Food science Schutte, Sumari Development of value added ostrich (Struthio Camelus) meat products |
| title | Development of value added ostrich (Struthio Camelus) meat products |
| title_full | Development of value added ostrich (Struthio Camelus) meat products |
| title_fullStr | Development of value added ostrich (Struthio Camelus) meat products |
| title_full_unstemmed | Development of value added ostrich (Struthio Camelus) meat products |
| title_short | Development of value added ostrich (Struthio Camelus) meat products |
| title_sort | development of value added ostrich struthio camelus meat products |
| topic | Meat -- Quality Ostrich products industry Ostrich polony -- Quality Ostrich ham -- Quality Ostrich bacon -- Quality Theses -- Food science Dissertations -- Food science |
| url | http://hdl.handle.net/10019.1/20860 |
| work_keys_str_mv | AT schuttesumari developmentofvalueaddedostrichstruthiocamelusmeatproducts |