Sausage as a value added product A concept for micro-food processing sector/entrepreuneurship in Manipur

Dr Angam Raleng, Dr Ng Joykumar, Dr Wanglar Chimwar, Saroj Kumar Behera
Sausage is a food item which is stuffed with well-seasoned minced meat usually in a casing of prepared animal intestine or artificial sausage casing usually made from cellulose, collagen, and plastic and may always not be edible. Sausages are the best source of protein which is the power source of amino acids, healthy benefitting minerals, and the essential vitamins which is required for proper body functioning.
Sausages are classified into fresh sausage, fermented sausage, smoked sausage, emulsion-type sausage, and cooked sausage. Fresh sausages are made from fresh meats which are, as a rule, neither cured, smoked, fermented nor cooked. Fresh sausages must be kept under refrigeration prior to eating. They are heated by the consumer himself before serving. Fermented sausages are made from cured or uncured, fermented and often smoked meats but they are not heat processed, they are divided into semi-dry and dry sausages.
Smoked precooked sausages are mostly cured, non-fermented products; their shelf life is increased by heating due to partial reduction of their moisture content; they are usually finally cooked before consumption. Emulsion-type sausages comprise ready-to-eat products made from comminuted and well- homogenized cured meats, fatty tissue, water, and seasonings, usually smoked and slightly cooked. In Europe, these sausages are known as “scalded” because they are only scalded (pasteurized) and not fully cooked. Cooked sausages are ready-to-serve products, basically made from previously cooked fresh or exceptionally cured raw materials, subjected to final cooking after stuffing, with or without additional smoking. A subgroup of these sausages consists of cooked or baked specialties that are not stuffed into casings but moulded and, therefore, not always considered as sausages.
Past, present, and future scenario of the sausage in Manipur
Sausages are available in supermarkets in big metropolitan cities in a number of varieties such as the pork sausages, chicken sausages, beef sausages etc. As we are living in a fast-changing world, the working people don’t get enough time for preparing their food and this type of food provides a quick, convenient, and ready-to-eat food item.
Also, in this present world, women as well started to work full time like men which eventually leads to insufficient time to cook. Andsausage provides an easy and quick food item for the kid’s tiffin as well for snacking during the lunch break in schools and also providing the necessary nutrients for the school going children. In order to increase the quality of the sausage and lower the price of the meat goods, non-meat ingredients are generally used.
The components in these meat products come from a variety of sources, including pulses, dairy, eggs, plants, and microorganisms, including probiotics. In order to improve the emulsified properties of the sausage product, starches could be used as “binders” which will bind and hold all the ingredients together so that the sausage doesn’t break down individually.Additionally, starches used in non-meat components can promote the production of higher-quality, better nutrition, and healthy sausage.
In Manipur, sausages were made traditionally from time immemorial specially the tribal communities of the state as a special dish which is eaten in certain special occasions, marriages and in feast when the whole pig is being slaughtered to feed the guest and the community as a whole present in the gathering. The sausages were traditionally made from the pork innards, blood along with the locally grown traditional herbs and spices which is properly mixed together and stuffed into the thoroughly washed and cleaned pork small intestine and sometimes large intestine.
(To be contd)