Ms. Susuana Asaam
Assistant Research Scientist
Email : suzyasaam@gmail.com
Degrees : BSc. Biochemistry (Animal Science) and MSc. Food Quality Management and PhD. Meat Science and Technology (ongoing programme)
Research
Research Interests
Improving meat quality and safety
Understanding meat tenderization and texture
Meat product development and formulation
Optimizing meat processing and preservation
Sensory evaluation and consumer acceptance
Animal welfare and ethics
Current Research
Current research aims to evaluate the potential of sorghum grain meal as filler, and aqueous sorghum leaf sheath extract as antioxidant and antimicrobial in place of nitrate in processed meat products. Sorghum, a highly underutilized drought resistant crop, which is recognised for its high carbohydrate, condensed phenols and high levels of micronutrients will be used as meat filler to promote readily acceptable and affordable meat products.
Publications
List of Publications
Armando Abel Massingue, Robledo de Almeida Torres Filho, Paulo Roģerio Fontes, Susuana Asaam, Maria Emilia de Sousa Gomes, Alcinéia, de Lemos Souza Ramos, Eduardo Mendes Ramos (2019). Effect of washing cycles and solutions on chemical composition and physiochemical properties of the surimi-like material from mechanically deboned turkey meat.
Machine, A. P., Massingue, A. A., Ngome, M. T., Balane, S. G., Munguambe, A. A., Armando, E. J., and Asaam, S. (2020). Physicochemical and sensory properties of bread with sweet potato flour (Ipomea batatas L.) as partial replacer of wheat flour supplemented with okra hydrocolloids. African Journal of Food Science, 14(11), 385-394.
