Staff Directory

Prof Arno Hugo
Position
Professor
Department
Microbial Biochemical and Food Biotechnology
Address
LG 7.210
Food Science
IB 72
Telephone
051 4012729
Office
7.208
Information

Short CV

Arno Hugo matriculated at the De Aar High School. He obtained the B.Sc. Agric. degree with Animal Science and Meat Science as majors in 1988, the B.Sc. Agric. Hons. in Food Science in 1989, the M.Sc. Agric. in Food Science with distinction in 1992 and the PhD degree in Food Science in 2001 at the University of the Orange Free State. He is currently a Professor in the Food Science Division of the Department of Microbial, Biochemical and Food Biotechnology at the University of the Free State, lecturing meat science, food chemistry and other food science courses. He authored or co-authored more than 130 publications in accredited peer-reviewed scientific journals, presented more than 150 papers at national and international congresses and authored more than 40 popular articles. He supervised or co supervised more than 60 M.Sc and PhD students. The focus of his current research is the chemical stability of food, with a special interest in the lipid component of meat and meat products. Current research projects include investigations into the manipulation of the lipid component of diets of meat producing animals with the aim of improving technological and health properties of fat tissue.  Other projects involve studies on the use of natural preservatives and the effect of salt reduction on the quality and stability of meat and other food  products. 

 

Publications

Peer reviewed research articles  (Previous 5 years):

De Wit, M, Bothma, C Hugo, A, Sithole, T, Absalom, C and Van den Berg, C. 2015. Physico-chemical and sensory evaluation of cactus pear (Opuntia ficus-indica L. Mill and Opuntia robusta Wendl) cladode flour in different baked products. Journal of the Professional Association for Cactus Development 17, 89-106.

Mielmann, A., Bothma, C., Hugo, A., and Hugo, C.J.2015. Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.), British Food Journal 117 (12), 2975 – 2992.

Pienaar, G.H., Einkamerer, O.B, Van der Merwe, H.J. , Hugo, A. and Fair, M.D.  2015. The effect of an active live yeast product on the digestibility of finishing diets for lambs. Small Ruminant Research 123 (1): 1-8.

van der Merwe, R., Labuschagne, M.T., Herselman, L. and Hugo, A. 2015. Effect of heat stress on seed yield components and oil composition in high- and mid-oleic sunflower hybrids. South African Journal of Plant and Soil 32(3): 121–128.

de Wit, M. Shongwe, N.C. and Hugo, A. 2015.  The Effect of Genotype, Location and Season on the Lipid Content and Lipid Composition of Cactus Pear (Opuntia ficus-indica) Seed. Acta Horticulurae. 1067: 173-179.

du Toit, A., de Wit, M., Osthoff, G. and  Hugo, A. 2015. Antioxidant Content and Capacity of Fruit from Different Colour. Cactus Pear (O. ficus-indica and O. robusta) Cultivars. Acta Horticulurae 1067, 187-192.

Hugo, C.J. and Hugo, A. 2015. Current trends in natural preservatives for fresh sausage products. Trends in Food Science & Technology 45: 12 – 23.

Hugo, A. and Roodt, E. 2015. Fat quality of South African pigs with different carcass classification characteristics. South African Journal of Animal Science 45 (3): 302-312.

Strydom, P.E., Frylinck, L., van Heerden, S.M., Hope-Jones, M. Hugo, A, Webb, E.C., E. Moholisa, E., Liebenberg, B.E. and Sehoole, O.C. 2015 Sources of variation in quality of South African beef: Case studies in relation to the red meat classification system South African Journal of Animal Science 45 (3): 289 – 301.

Nantapo, C.W.T.,  Muchenje, V., Nkukwana, T.T., Hugo, A. Descalzo, A. Grigioni, G. and Hoffman, L.C. 2015: Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security. Food Research International 76: 896–905.

Bekker, A., Jooste, P.J., Steyn, L., Bothma, C, Hugo, A. and Hugo, C. 2016. Lipid breakdown and sensory analysis of milk inoculated with Chryseobacterium joostei or Pseudomonas fluorescens. International Dairy Journal 52: 101-106.

Cluff, M., Steyn, H., Charimba, G., Bothma, C., Hugo, C.J. and  Hugo, A. 2016. The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages. Journal of the Science of Food and Agriculture 96: 4048–4055.

de Wit, M., Hugo, A., Shongwe, N. and  van der Merwe, R. 2016. Effect of cultivar, season and locality on lipid content and fatty acid composition of cactus pear seed oil. South African Journal of Plant and Soil 1–10.

Gunya, B., Masika, P.J., Hugo, A. and  Muchenje, V. 2016. Nutrient composition and fatty acid profiles of oven-dried and freeze-dried earthworm Eisenia foetida. Journal of Food and Nutrition Research 4, (6), 343-348.

Mpofu, D.A., Marume, U., Mlambo, V. and Hugo, A. 2016. The effects of Lippia javanica dietary inclusion on growth performance, carcass characteristics and fatty acid profiles of broiler chickens. Animal Nutrition 2: 160-167.

Ramos-Morales, E. McKain, N., Gawad, R.M.A, Hugo, A. and Wallace, R.J. 2016. Vernonia galamensis and vernolic acid inhibit fatty acidbiohydrogenation in vitro. Animal Feed Science and Technology 222: 54–63.

L. Du Toit, C. Bothma, M. De Wit, and A. Hugo. 2016. Replacement of gelatin with liquid Opuntia ficus-indica mucilage in marshmallows. Part 1: Physical parameters. Journal of the Professional Association for Cactus Development 18, 2016, 25-39.

L. Du Toit, C. Bothma, M. De Wit, and A. Hugo. 2016.  Replacement of gelatin with Opuntia ficus-indica mucilage in flavored pink and unflavored white marshmallows. Part 2: Consumer liking. Journal of the Professional Association for Cactus Development 18, 2016, 40-51

Cluff, M. Bothma, C., Hugo, C.J. and Hugo, A. 2017. Intermediate added salt as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony. Meat Science 133:143-150.

Dabrowski, J., Oberholster, P., Steyl, J., Osthoff, G., Hugo, A., Power, D.M. and Van Wyk, J.H. 2017. Thyroid function of steatitis-affected Mozambique tilapia Oreochromis mossambicus from a sub-tropical African reservoir. Diseases of Aquatic Organisms 125:101-113.

Faihst, T., Myburgh, J., Bothma, C., Hugo, C. and Hugo, A. 2017. Effect of conjugated linoleic acid supplementation on the microbial, physical, chemical and sensory properties of yoghurt. International Journal of Dairy Technology 70:228-236.

Falowo, A.B, Muchenje, V. and Hugo, A. 2017. Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-decript cattle. Annals of Animal Science 17:565-580.

Falowo, A.B, Muchenje, V, Hugo, A., Aiyegoro, O.A. and  Fayemi, P.O.,  2017. Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage. CYTA - Journal of Food 15:249-256.

Madzimure, J., Chimonyo, M., Hugo A., Bakare, A.G., Katiyatiya C.L.F. and  Muchenje V. 2017. Physico-chemical quality attributes and fatty acid profiles of pork from Windsnyer and Large White gilts. South African Journal of Animal Science 47:107-114.

Mielman, A., Bothma, C., Hugo, A. and  Hugo, C.J.,  2017. A comparative study of the chemical composition of lucerne (Medicago sativa L.) and spinach beet (Beta vulgaris var. cicla L.). South African Journal of Botany 108:8-14.

Moholisa, E., Hugo, A., Strydom, P.E. and Van Heerden, I. 2017. The effects of animal age, feeding regime and a dietary beta-agonist on tenderness of htree beef muscles. Journal of the Science of Food and Agriculture 97:2375-2381.

Osthoff, G., Hugo, A., Madende, M., Deacon, F. and Nel, P.J.,  2017. Milk composition of free-ranging red hartebeest, giraffe, Southern reedbuck and warthog and a phylogenetic comparison of the milk of African Artiodactyla. Comparative Biochemistry and Physiology Part A 204:93-103.

Rani, Z.T., Hugo, A., Hugo, C.J., Vimiso, P. and Muchenje, V. 2017. Effect of post-slaughter handling during distribution on microbiological quality and safety of meat in the formal and informal sectors of South Africa: A review. South African Journal of Animal Science 47:255-267.

Xazela, N.M., Hugo, A. Maruma, U. and  Muchenje, V. 2017. Perception of rural consumers on the aspects of meat quality and health implications associated with meat consumption. Sustainability 9:830.

De Wit, M., Hugo, A. and  Shongwe, N. 2017. Quality assessment of seed oil from selected cactus pear cultivars (Opuntia ficus-indica and Opuntia robusta). Journal of Food Processing and Preservation 41:e12898.

Huchzermeyer, K.D.A., Woodborne, S., Osthoff, G., Hugo, A., Hoffman, A.C., Kaiser, H., Steyl, J.C.A. and Myburgh, J.G. 2017. Pansteatitis in polluted Olifants river impoundments: nutritional perspectives on fish in a eutrophic lake, Lake Loskop, South Africa. Journal of Fish Diseases 40:1665-1680.

de Wit, M., Hugo, A. and Shongwe, N. 2018. South African Cactus Pear Seed Oil: A Comprehensive Study on 42 Spineless Burbank Opuntia ficus-indica and Opuntia robusta Cultivars. European Journal of Lipid Science and Technology 120, (3), Article number 1700343

du Toit, A., de Wit, M., Osthoff, G and Hugo, A.  2018. Relationship and correlation between antioxidant content and capacity, processing method and fruit colour of cactus pear fruit. Food and Bioprocess Technology https://doi.org/10.1007/s11947-018-2120-7, 2018.

du Toit, A.de Wit, M. and Hugo, A. 2018. Cultivar and Harvest Month In?uence the Nutrient Content of Opuntia spp. Cactus Pear Cladode Mucilage Extracts. Molecules 23, 916; doi:10.3390/molecules23040916.

Hiscock, L., Bothma, C., Hugo, A. Van Biljon, A. and  Jansen Van Rensburg, 2018  Overall liking and sensory profiling of boiled Amaranthus leaves using the Check-all-that-apply question. CYTA – Journal of Food 16, (1), 822–830.du Toit, A., de Wit, M., Osthoff, G. and Hugo, A. 2018.  Antioxidant properties of fresh and processed cactus pear cladodes from selected Opuntia ficus-indica and O. robusta cultivars. South African Journal of Botany 118, 44-51.

Mokotedi, N.P., Leeuw, K.J., Marume, U. and Hugo, A. 2018.  Meat quality of weaner steers adapted to a diet containing potassium humate in the feedlot. South African Journal of Animal Science 48, 1, 19-28.

Moholisa, E., Strydom, P.E. and Hugo, A. 2018. The effect of beef production system on proximate composition and fatty acid profile of three beef muscles.  South African Journal of Animal Science 48, 2, 295-306

Maraba, K.P., Mlambo, V., Yusuf, A.O. Marume, O.O., Marume, U. and Hugo, A. 2018. Extra dietary vitamin E – selenium as a mitigation strategy against housing induced stress in Dohne Merino lambs: E?ect on growth performance, stress biomarkers, and meat quality Small Ruminant Research (160), 31-37

Sebola, N.A., Mlambo, V., Mokoboki, H.K., Hugo, A., and Muchenje, V. 2018.  Comparison of meat quality parameters in three chicken strains fed Moringa oleifera leaf meal-based diets. Journal of applied Poultry Research, Res. 0:1–9

De Wit, M., Du Toit, A., Fouché, H.J., Hugo, A. & Venter, S.L. 2019. Screening of cladodes from 42 South African spineless cactus pear cultivars for morphology, mucilage yield and mucilage viscosity. Acta Horticulturae 1247: 47-55.

De Wit, M., Du Toit, A., Osthoff, G. & Hugo, A. 2019. Cactus pear antioxidants: a comparison between fruit pulp, fruit peel, fruit seeds and cladodes of eight different cactus pear cultivars (Opuntia ficus-indica and Opuntia robusta). Journal of Food Measurement and Characterization 13: 2347-2356.

Du Toit, A., De Wit, M, Naudé, S., Taljaard, M., Fouché, H.J., Hugo, A. & Venter, S.L. 2019. Functional properties and sensory evaluation of mucilage from South-African cactus pear cladodes. Acta Horticulturae 1247: 251-260.

Du Toit, A., De Wit, M, Fouché, H.J., Taljaard, M., Venter, S.L. & Hugo, A. 2019. Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties. Journal of Food Science and Technology 56: 2404-2416.

Du Toit, A., De Wit, M, Seroto, K.D., Fouché, H.J., Hugo, A. & Venter, S.L. 2019. Rheological characterization of cactus pear mucilage for application in nutraceutical food products. Acta Horticulturae 1247: 63-72.

Idamokoro, E.M., Muchenje, V., Afolayan, A.J. & Hugo, A. 2019. Comparative fatty-acid profile and atherogenicity index of milk from free grazing Nguni, Boer and non-descript goats in South Africa. Pastoralism: Research, Policy and Practice 9: art 4. I

Disetlhe, A.R.P., Marume, U., Mlambo, V. & Hugo A. 2019.  Effects of dietary humic acid and enzymes on meat quality and fatty acid profiles of broiler chickens fed canola-based diets. Asian-Autralasian Journal of Animal Sciences 32: 711-720.

Josling, G.C., Hugo, A., Fair, M.D., & De Witt, F.H. 2019. Long term effect of dietary lipid saturation on eggshell quality and bone characteristics of laying hens. Poultry Science 98:3593–3601.

Moholisa, E. Strydom, P.E., Van Heerden, I. & Hugo, A. 2019. Influence of feeding systems on selected beef quality and sensory attributes.  South African Journal of Animal Science. 49(6): 1158 - 1173.

 

Publications (Short List)

Recent Publications (Last year):

De Wit, M., Du Toit, A., Fouché, H.J., Hugo, A. & Venter, S.L. 2019. Screening of cladodes from 42 South African spineless cactus pear cultivars for morphology, mucilage yield and mucilage viscosity. Acta Horticulturae 1247: 47-55.

De Wit, M., Du Toit, A., Osthoff, G. & Hugo, A. 2019. Cactus pear antioxidants: a comparison between fruit pulp, fruit peel, fruit seeds and cladodes of eight different cactus pear cultivars (Opuntia ficus-indica and Opuntia robusta). Journal of Food Measurement and Characterization 13: 2347-2356.

Du Toit, A., De Wit, M, Naudé, S., Taljaard, M., Fouché, H.J., Hugo, A. & Venter, S.L. 2019. Functional properties and sensory evaluation of mucilage from South-African cactus pear cladodes. Acta Horticulturae 1247: 251-260.

Du Toit, A., De Wit, M, Fouché, H.J., Taljaard, M., Venter, S.L. & Hugo, A. 2019. Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties. Journal of Food Science and Technology 56: 2404-2416.

Du Toit, A., De Wit, M, Seroto, K.D., Fouché, H.J., Hugo, A. & Venter, S.L. 2019. Rheological characterization of cactus pear mucilage for application in nutraceutical food products. Acta Horticulturae 1247: 63-72.

Idamokoro, E.M., Muchenje, V., Afolayan, A.J. & Hugo, A. 2019. Comparative fatty-acid profile and atherogenicity index of milk from free grazing Nguni, Boer and non-descript goats in South Africa. Pastoralism: Research, Policy and Practice 9: art 4. I

Disetlhe, A.R.P., Marume, U., Mlambo, V. & Hugo A. 2019.  Effects of dietary humic acid and enzymes on meat quality and fatty acid profiles of broiler chickens fed canola-based diets. Asian-Autralasian Journal of Animal Sciences 32: 711-720.

Josling, G.C., Hugo, A., Fair, M.D., & De Witt, F.H. 2019. Long term effect of dietary lipid saturation on eggshell quality and bone characteristics of laying hens. Poultry Science 98:3593–3601.

Moholisa, E. Strydom, P.E., Van Heerden, I. & Hugo, A. 2019. Influence of feeding systems on selected beef quality and sensory attributes.  South African Journal of Animal Science. 49(6): 1158 - 1173.

 


Research

The focus of my current research is the chemical stability of food, with a special interest in the lipid component of meat and meat products. Current research projects include investigations into the manipulation of the lipid component of diets of meat producing animals with the aim of improving technological and health properties of fat tissue.


Area(s) of Interest

Meat Science and Technology

Lipid Chemistry

Area(s) of Expertise

 

Courses Presented


    • FSCI2613 (Introduction to Food Science – 25 %)
    • FSCC2622 (Food Chemistry - 25%)
    • FSCA3714 (Animal Product Processing – 50 %)
    • FSCM4814 (Meat Science – 100 %)
    • FSCA6806 (Meat Science – 100 %)

Community Service

Do chemical analyses for various South African Food Companies

Present short courses in meat processing.

Service Learning


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