EFFECT OF INCORPORATION OF LEMONGRASS OUTER LEAF POWDER ON QUALITY OF BEEF SAUSAGES

Abstract

The extensive use of artificial additives and preservatives in foods and meat products in particular, has several health implications on consumers. Natural spices such as lemongrass have the potential to enhance sensory and nutritional qualities of food, including beef sausage. The objective of this study was to assess the effect of lemongrass powder produced from dried outer leaf on sensory, nutritional, physicochemical and microbial qualities of beef sausages. The lemongrass outer leaf samples were harvested 120 days after planting, and analyzed for their proximate, water activity, colour, mineral and active compounds in the fresh and dry forms. Overall, lemongrass powder samples (T2, T3, and T4) obtained from dried outer leaves and harvested at 120 days performed better than the Adobo spice (T1) as far as the afore-mentioned parameters were concerned. It was then used for sausage development at 0g (T1), 4g (T2), 8g (T3) and 12g (T4) per kg beef. The peroxide value of the lemongrass sausages ranged from 0.49±0.03 (T3) to 2.82±0.0002 (T1), pH ranged from 5.65±0.006 (T2) to 6.11±0.079 (T2), water activity ranged from 0.52±0.433 (T3) to 0.84±0.004 (T1). For colour, lightness ranged from 58.19±3.263 (T1) to 63.11±1.279 (T3), redness ranged from 5.61±0.871 (T3) to 10.61±0.928 (T1), and yellowness ranged from 14.20±0.542 (T4) to 17.03±0.993 (T3). The moisture (%), ash (%), fat (%), protein (%) and carbohydrate (%) of the lemongrass beef sausages ranged from 66.95±1.510 (T2) to 67.80±1.377 (T4), 1.88±0.114 (T3) to 2.17±0.107 (T2), 12.43±0.208 (T3) to 13.38±0.333 (T2), 14.32±0.016 (T4) to 18.32±0.211 (T1), and 0.14±0.010 (T2) to 2.44±0.1528 (T4) respectively. Also, flavonoids (mg/g), beta carotene (mg/g), total carotene (mg/g), total phenol (mg/g), anti-oxidant (%) and ascorbic acid (mg/g) ranged from 0.001±4.4E-05 (T1) to 0.03±0.001 (T4), 3.857E-04±4.7E 06 (T1) to 6.599E-04±1.7E-05 (T2),0.14±0.007 (T4) to 0.21±0.007 (T1), 2.84±0.215(T2)to 4.08±0.018 (T1), 39.74±0.738 (T1) to 54.25±0.567 (T2), and 20.76±0.952 (T1) to 51.92±0.968 (T3), respectively. The lemongrass beef sausages were scored as 6.20±1.831 to 7.28±1.568 for appearance, 6.16±1.573 to 7.08±0.954 for colour, 6.36±1.036 to 7.52±1.194 for texture, 6.12±1.301 to 7.60±0.743 for taste, 6.40±1.242 to 7.64±1.221 for mouthful and 6.88±1.092 to 8.44±0.826 for overall liking. The microbial count ranged from 1.89±0.142 (T3 on day 7) to 3.15±0.221 (T4 on day 1). The incorporation of lemongrass (outer leaf) powder in the production of beef sausage improved the flavonoids, beta carotene, antioxidant and ascorbic acid content of the beef sausage.