SENSORY AND NUTRITIONAL QUALITIES OF BEEF AND FRANKFURTER SAUSAGES USING SWEET POTATO PUREE AS EXTENDER

Abstract

The high cost of sausage production coupled with the need to impede rancidity without the use of artificial ingredients is a major concern. Of all the various processed meats, sausage is the most appetizing and widely consumed. This study investigated the effects of three varieties of sweet potatoe: orange, purple and white-fleshed sweet potato purees on the sensory, nutritional and oxidation rate of beef and frankfurter sausages. A complete randomized design was used for the experiment. The sweet potato purees were added to 2 kg meat at 0%, 10% (100g) and 15% (150g) each. There were no significant differences (P>0.05) in sensory attributes for beef sausages except tenderness which was significantly improved (P<0.05). In the frankfurter sausages, there were no significant differences (P>0.05) in the sensory attributes except general acceptability which was significantly influenced (P<0.05). The peroxide values of beef sausages were different on day 1 but became stable 7 and went significantly higher on day 14 of storage. There were significant differences (P<0.05) among treatments and control which went high from day 1 and increased on day 14 in peroxide values of frankfurter sausages. The pH of the sweet potato beef sausages varied significantly (P<0.05) among formulations. It was observed that whole beef sausages had the lowest value of pH and the pH values increased as inclusion level of potato puree also increased. The pH of sweet potato frankfurter sausages varied significantly (P<0.05) among treatments which products with higher inclusion level of puree had higher pH values. There were significant differences (P<0.05) in the moisture content of the sweet potato beef sausages with high values in products with low inclusion level of sweet potato puree. There were significant differences in moisture content for all samples of beef and frankfurter sausages with high moisture content in samples with low inclusion of sweet potato puree. There were no significant differences (P>0.05) in fat for both beef and frankfurter sausages. However significant differences (P<0.05) were realized in the mineral content of both beef and frankfurter sausages. The inclusion of sweet potato puree as an extender did not negatively affect the sensory and nutritional qualities of both beef and frankfurter sausages. Sweet potato puree can be included in both beef and frankfurter sausages by meat processors up to 10%. Combining sweet potato varieties and meat rich in beta-carotene, iron, and zinc would be valuable in combating micronutrient deficiencies in the country.