000			03231ntm a2200349 i 4500
003			MY-KuUP
005			20260427113208.0
006			t||||fr|||| 000 0
007			ta
008			260427t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010503 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFIST .A374 2025 r Bc.
100	1		_aNur Aishah Asiykin Binti Senik, _eauthor.
245	1	0	_aThe effect of vacuum packaging on preservation of cooked sausage / _cNur Aishah Asiykin Binti Senik
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_axii, 63 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Industrial Sciences and Technology
502			_aFinal Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aThis 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.
610	2	0	_aFaculty of Industrial Sciences and Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/46175
942			_2lcc _cPSM
999			_c104781 _d104787