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The effect of vacuum packaging on preservation of cooked sausage / Nur Aishah Asiykin Binti Senik

By:

Nur Aishah Asiykin Binti Senik [author.]

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

THE0010503 (Local)

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Dissertation note: Final Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Abstract: This research project was conducted to determine the effect of vacuum packaging on the preservation of cooked sausages, with a view to ammonia level changes as spoilage indicators and sensory changes evaluation. Sausages are notorious for spoilage, especially due to microbial activity involving lactic acid bacteria. In theory, a vacuum package limits exposure to oxygen and should result in extended shelf life and quality maintenance. Indophenol method was the principle behind the ammonia determination. This relies on the Berthelot reaction and detects ammonia spectrophotometrically at 630 nm. Ammonia evaluation employed a total of eight treatments. These included various applications of vacuum sealing, oxygen absorbers and moisture absorbers to the sausages. Some of the apparatus to be used in the experiment include UV-Vis Spectrophotometer and vacuum packaging sealer. Reagents were prepared, and the sausage samples treated; afterwards, pH determinations, sensory tests, and ammonia tests were done. For ammonia, an absorbance standard curve was plotted that showed higher the ammonia concentration, higher the absorbance: for 10 ppm, the absorbance is 0.363 nm; for 20 ppm, 0.375 nm; for 30 ppm, 0.402 nm. In the analysis of results, statistical methods were used such as mean, standard deviation, and Student's T-test to determine the effectiveness of various treatments in delaying spoilage. To conclude, Sample B and Sample F exhibited the worst spoilage, with the highest ammonia levels among all samples. In contrast, Sample E and Sample G, which underwent vacuum-sealed packaging with moisture absorbers (Sample E) and both oxygen and moisture absorbers (Sample G), showed the least spoilage and lower ammonia concentrations. This indicates that vacuum packaging, especially when combined with oxygen and moisture absorbers, is more effective in preserving cooked sausages than non-vacuum-sealed methods.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Final Year Report	UMPLIB PEKAN	FIST .A374 2025 r Bc. (Browse shelf(Opens below))	Not for loan		T000003776

Faculty of Industrial Sciences and Technology

Final Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025

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This research project was conducted to determine the effect of vacuum packaging on the preservation of cooked sausages, with a view to ammonia level changes as spoilage indicators and sensory changes evaluation. Sausages are notorious for spoilage, especially due to microbial activity involving lactic acid bacteria. In theory, a vacuum package limits exposure to oxygen and should result in extended shelf life and quality maintenance. Indophenol method was the principle behind the ammonia determination. This relies on the Berthelot reaction and detects ammonia spectrophotometrically at 630 nm. Ammonia evaluation employed a total of eight treatments. These included various applications of vacuum sealing, oxygen absorbers and moisture absorbers to the sausages. Some of the apparatus to be used in the experiment include UV-Vis Spectrophotometer and vacuum packaging sealer. Reagents were prepared, and the sausage samples treated; afterwards, pH determinations, sensory tests, and ammonia tests were done. For ammonia, an absorbance standard curve was plotted that showed higher the ammonia concentration, higher the absorbance: for 10 ppm, the absorbance is 0.363 nm; for 20 ppm, 0.375 nm; for 30 ppm, 0.402 nm. In the analysis of results, statistical methods were used such as mean, standard deviation, and Student's T-test to determine the effectiveness of various treatments in delaying spoilage. To conclude, Sample B and Sample F exhibited the worst spoilage, with the highest ammonia levels among all samples. In contrast, Sample E and Sample G, which underwent vacuum-sealed packaging with moisture absorbers (Sample E) and both oxygen and moisture absorbers (Sample G), showed the least spoilage and lower ammonia concentrations. This indicates that vacuum packaging, especially when combined with oxygen and moisture absorbers, is more effective in preserving cooked sausages than non-vacuum-sealed methods.