| A fish sausage was prepared using the ground meat from fillets of tilapia (Oreochromis niloticus) and the following ingredients: water (ice), flour, salt, oil, sugar, and spices. The mixture was stuffed in natural pig intestines, smoked and cooked until an internal temperature of 82.2{dollar}spcirc{dollar}C was achieved and that temperature was maintained for 30 minutes. The sausages were then allowed to cool before being packed and stored at 6{dollar}spcirc{dollar}C for a maximum period of 28 days.; The microbiological stability of the product was determined by following changes in the total aerobic and anaerobic plate counts, Staphylococcus aureus, yeasts, and molds. It was determined that there were no significant differences (P {dollar}ge{dollar} 0.05) in the total anaerobic counts, Staphylococcus aureus, and yeasts, during storage, however, there was a highly significant (P {dollar}le{dollar} 0.01) difference in aerobic plate counts, and a significant difference (P {dollar}le{dollar} 0.05) in the growth of molds during storage.; The following chemical indicators of spoilage were also monitored during storage: pH, a{dollar}rmsb{lcub}w{rcub}{dollar} lipid oxidation (TBA), and Total Volatile Bases (TBN). During the course of the storage period there were no significant differences (P {dollar}ge{dollar} 0.05) found for any of the chemical indicators that were used. Proximate composition of the product was found to be 67.6% moisture, 20.92% crude protein, 3.94% ash, 0.82% lipid, and 6.73% carbohydrates.; Sensory tests were conducted to determine consumers' acceptability towards the product during its 28-days storage period. The taste panel tests found that the product maintained its moderate approval rating from consumers during the entire storage period. The shelf-life of the smoked product prepared with a HACCP plan was found to be 28 days when stored at 6{dollar}spcirc{dollar}C. |
