THE EFFECT OF ‘PREKESE’ (TETRAPLEURA TETRAPTERA) POD EXTRACT PROCESSED AT DIFFERENT TIME INTERVALS ON THE SENSORY QUALITIES OF PORK SAUSAGE

Abstract

This study was conducted to determine the effect of ‘prekese’ (Tetrapleura tetraptera) pod extract (PPE) processed at different time intervals on the sensory qualities of pork sausage. Four (4) kg of minced pork was used. The pork was divided into four batches of one (1) kg each and placed in a metal pan and labeled treatment 1 to 4. Each product contained the following: Treatment 1 (T1) contained 0ml of the PPE to serve as the control product, Treatment 2 (T2) contained 10ml of PPE soaked for 12 hours, Treatment 3 (T3) contained 10ml of PPE soaked for 24 hours and Treatment 4 (T4) contained 10ml of PPE soaked for 36 hours. The products were evaluated for sensory and nutritional qualities. The study indicated that, the use of ‘prekese’ pod extract at different processing time intervals had no adverse effect (P > 0.05) on the sensory characteristics of the smoked pork sausage at an inclusion level of 10ml/kg of meat. The study also revealed that, the use of ‘prekese’ pod extract had no significant effect (P > 0.05) on the nutritional qualities in terms of moisture and crude protein. However, there were significant effects (P < 0.05) on pH and crude fat content. pH of the test product T2, T3 and T4 were significantly higher (P < 0.05) than T1 (control).