Thesis (MscAgric (Animal Sciences))--University of Stellenbosch, 2005. / The aim of this study was to develop a product using alternative red meat species, aquatic and
terrestrial mammals, which would be acceptable to the consumer and suitable from a food safety
aspect. Many of these alternative species are harvested seasonally. A product which is shelf
stable needs to be developed to provide a supply of this meat all year round. The species used in
this investigation were the Cape fur seal (Arctocephalus pusillus pusillus), the Grey seal
(Halichoerus grypus) from the northern hemisphere, the Minke whale (Balaenoptera
acutorostrata), horse, beef, mutton, blesbok (Damaliscus dorcas phillipsi) and springbok
(Antidorcas marsupialis).
Muscle (m. pectoralis) of Cape fur seal pups has a higher percentage fat (4.2g/100g) than the
bulls (2.4g/100g), but similar levels of protein (23.2g/100g). Bull blubber samples have a higher
percentage protein (26.6g/100g) than the pups (14.6g/100g), but a lower fat percentage
(67.1g/100 g) compared with the pups (77.2g/100g). In the Cape fur seal bull meat, saturated
fatty acids (SFA) contribute 33mg/100g, monounsaturated fatty acids (MUFA) 29mg/100 g and
polyunsaturated fatty acids (PUFA) 38mg/100g of the total fatty acid content. In pups, the three
fractions are 39, 30 and 31 mg/100g for SFA, MUFA and PUFA, respectively.
Salami,prepared using exclusively seal meat, or seal meat with beef and pork, was produced in a
pilot study, using two commercially available starter cultures. The pH values of all three
batches started off at ca. 5.6, and dropped to 4.3. Water activity readings started off at 0.96 and
dropped to 0.91 after 21 days. Salami produced from the meat of the Grey (Havert) seal and
Minke whale, using three starter cultures, had recorded pH values (in both species), which started
off between 5.68 and 5.92, and dropped to between 4.5 and 4.8 over the 21 days. Water activity
showed an initial value of 0.96, which dropped to 0.90 after 21 days. The final force (N/cm2)
that was needed to compress the salami samples was double that of the initial force required for
the same species and starter culture combination. The raw seal meat contained 349.6 (mg/100 g
sample) SFA, 271.6 (mg/100g sample) MUFA and 175.8 (mg/100g sample) PUFA, whilst the
raw whale meat contained 312.3, 251.9 and 179.6 (mg/100g sample) SFA, MUFA and PUFA
respectively.
Fifteen batches of salami were made from horse, beef, mutton, blesbok and springbok,
respectively, and starter cultures of Lactobacillus curvatus DF 38 (batch I), active bacteriocin producing Lactobacillus plantarum 423 (batch II) and then a mutant variation of Lactobacillus
plantarum 423m, which did not produce the bacteriocin (batch III). Batch I had a higher final
pH value (4.66), after 23 days, whereas the values for batches II and III were similar (4.42 and
4.46 respectively). On day 23 the water activity value was 0.90 for all starter cultures. Horse
salami, in batch I, was the leanest in terms of fat content (34.34g/100g salami), with mutton
salami having the highest fat content (37.52g/100g salami). Blesbok salami had the highest fat
content in batch II (42.77g/100g meat), with beef the leanest (35.71g/100g meat). Salami made
from horse and springbok proved to be the most desirable in terms of chemical composition,
especially fatty acid profiles, with regard to P: S and n-6: n-3 ratios.
Similar growth patterns in colony forming units (cfu) were recorded for L. plantarum 423, L.
plantarum 423m and L. curvatus DF38 in MRS broth (Merck) at 30oC, although batch I reached
asymptotic growth earlier. The percentage of L. plantarum 423 compared with the total
population of microflora in mutton salami remained almost the same (80-95% variety) during the
entire fermentation and maturation process. In horse salami, L. plantarum 423 was present at
relatively low cell numbers (55-50% on day 1 and before smoking), but increased to 70% after
smoking and stabilized to 70-80% for the remaining fermentation period. In beef salami, cell
numbers in batch II decreased slightly during the first five days (from 95 to 70%), followed by an
increase to 90%. In springbok salami, cell numbers in batch II remained fairly stable at 80-90%.
In blesbok salami, batch II slowly decreased during the first three days, from 88% to 70%, then
increased to 92% after 12 days and stabilized for the rest of the fermentation period. Similar
results were recorded for batch I.
Analytical sensory evaluation concluded that the salami prepared using starter culture I resulted
in end products with lower sensory qualities. Salami prepared using blesbok and mutton also
resulted in end products with lower sensory qualities and was perceived as significantly lower in
salami flavour (P≤0.05) and higher in venison-like and mutton-like flavour respectively. The
blesbok samples were rated significantly higher (P≤0.05) in sour meat aroma, sour meat flavour
and venison-like flavour than the rest of the samples. The blesbok salami was rated significantly
lowest for colour compared with the rest of the samples. The tastes of the springbok and horse
salami were significantly (P≤0.05) more acceptable than those of the beef and blesbok salami.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/1964 |
| Date | 03 1900 |
| Creators | Koep, Karin Sarah Coles |
| Contributors | Hoffman, L. C., Slinde, E., Dicks, L. M. C., University of Stellenbosch. Faculty of Agrisciences. Dept. of Animal Sciences. |
| Publisher | Stellenbosch : University of Stellenbosch |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis |
| Rights | University of Stellenbosch |
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