Authored by Akwetey WY
Abstract
This experiment was conducted to determine the suitability of palm stearin (PS) and the effects of its inclusion on physico-chemical properties and consumer acceptability of frankfurter-type beef sausages. PS was substituted for lard at 0% (control), 25%, 50%, 75% and 100% to obtain 5 treatments respectively coded as PS0, PS25, PS50, PS75, and PS100. A 36-member consumer panelist evaluated the sausages based on appearance, flavor, tenderness, juiciness, mouth feel, aftertaste and acceptability, using a 7-point Hedonic Scale (1= dislike very much, 4= intermediate, 7= like very much). There were significant (p˂0.05) increases in the temperature of sausage emulsions as the level of PS usage increased. The temperature of sausage batters increased from 6.20°C (PS0) to 11.40°C (PS100). Percentage cooking yields ranged from 89.90% (PS0) to 94.43% (PS25), but the observed differences were however not statistically different. Also, no significant (p>0.05) differences existed between sensory parameters of sausages produced with or without PS. There were significant differences (p<0.05) in water holding capacity and pH of the raw products but no significant differences (p>0.05) were observed for the cooked products. Water holding capacity (raw) ranged from 53.33% (PS0) to 66.67% (PS100), while water holding capacity (cooked) was between 24.67% (PS75) and 33.33% (PS25 and PS50). Raw batter pH ranged from 6.12 (PS100) to 6.27 (PS25) and pH (cooked) was between 6.25 (PS100) and 6.32 (PS0). The cost of producing frankfurters reduced from GH¢ 12.45 (PS0) to GH¢ 10.31 (PS100) per kg. It was concluded that palm stearin has promising potential to replace portions of lard in frankfurter-type beef sausages because sausages containing 100% palm stearin were similarly scored in all eating qualities just as the control with 100% lard.
Keywords: Palm stearin; Lard; Frankfurter-Type beef sausage; Sensory parameters; Physico-chemical properties
Introduction
In ancient times, sausage making was one of the traditional ways of preserving meat or prolonging the shelf life of meat when there were no alternative means to prevent spoilage. However, this act has graduated from being mere preservation of meat to provision of economically nutritious products to consumers. Like frankfurters, different traditional sausages have been manufactured over the years with varying tastes and flavor, suitable to a broad spectrum of consumers across the globe. According to FAO [1] processed meats like frankfurters are produced by comminuting meat ingredients, with or without some non-meat ingredients to obtain a uniform ground meat with an acceptable liking to consumers. Ordinarily, tallow and lard have been the main sources of fat in most processed meat products. Upon cooking, fats stabilize the overall protein matrix and interacts with other ingredients to develop texture and prevent shrinkage [2]. Also, fat in meat serves an important role in aroma and taste development, and thus enhances the overall sensory quality of processed meats [3]. According to Miles [4], a reduction of the fat content in processed meat products to less than 20% results in an unacceptable product flavor, appearance and texture. However different technologies, and ingredients such as cowpea [5] and other plant products such as vegetable oils [6] and solar-dried plantain flour [7], at different levels of inclusion have been used in the production of low-fat meat products without loss of eating characteristics. Plant fats are potential alternatives for animal fat which contains relatively higher amounts of lowdensity lipoproteins popularly called “bad” cholesterol [8]. These compounds which are waxy in nature are synthesized within animal tissues but are absent in plants. Studies have shown that palm stearin, a component of oil palm which is solid at ambient temperature and has the highest melting point of 44°C is obtained by partial crystallization at controlled temperatures [9]. Palm stearin is white to yellow in appearance, neutral in flavor and is more variable in composition than palm olein which has a higher amount of unsaturation and exists as liquid at room temperature [10], for which reason it is bottled and sold as cooking oils. Due to the solid nature of palm stearin and its related solid fat contents which are made up of free fatty acids of palmitic acid, it has more variable physical characteristics than palm olein. As a result, it is used as a component in making interesterified fat such as margarine and vegetable ghee [11]. Apart from its edible purposes, it has properties for making animal feeds and soaps. Furthermore, palm stearin also is relatively priced lower than tallow and could potentially be a positive substitute for lard as far as health aspects of consumers of emulsion-type sausages are concerned. Hence the objective of this study was to produce frankfurter-type beef sausage using palm stearin as a substitute for lard; and evaluate their cost of production, physico-chemical properties and consumer acceptability.Materials and Methods
Experimental location and sources of ingredients
The experiment was carried out at the Meat Science and Processing Unit of the Department of Animal Science, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi. Palm stearin was obtained from the Juaben Oil Mills Limited, Kumasi. Other dry non-meat ingredients used in the preparations were purchased from the Ayeduase market in Kumasi. Boneless beef and lard were obtained respectively from the Kumasi Abattoir Company Limited and the Meat Science and Processing Unit of Department of Animal Science, KNUST.Preparation of sausages
The formulation and process of sausage preparation was according to the method proposed by Deda et al. [12]. Once a meat batter of desirable consistency was prepared, it was stuffed into 26mm natural casings using a manual filler machine. The sausages were hand-linked at 6cm lengths and smoked in a smoke house for 1.5hr using firewood. The smoked sausages were scalded in 70 °C water to attain internal temperature of 65 °C, after which they were cooled using running tap water for 30 minutes, drained for 10 minutes, and refrigerated at 2 °C in for further studies and quality analysis.Parameters Measured
Cooking yield (CY %)
Cooking yield was determined for each treatment using the Equation proposed by [13]. The cooked and uncooked sausages were weighed, and the cooking yield was calculated as weight of cooked sausage sample divided by weight of uncooked sausage multiplied by 100.Acidity (pH) and water holding capacity (WHC) of raw and cooked sausages
The procedure used in the determination of pH (raw and cooked) was as described by Akwetey [5]. Five (5) grams of mashed samples of each treatment was mixed thoroughly with 10ml of deionized distilled water in separate centrifuge tubes. The mixtures obtained were allowed to stand for 15 minutes after which a pH meter was lowered into each, in order to read and record the pH using a Syntax pH meter (Schott Instruments lab 860). The procedure was repeated three times for each treatment at the Agricultural Biotechnology Laboratory- KNUST. The procedure of Lin and Huang [14] was used in determining the water holding capacity of the experimental products.Sensory attributes
Sensory evaluation of sausage attributes was performed by thirty-six (36) untrained consumer panelists. Samples were evaluated in three (3) sessions in order to minimize communication among panelists. Ten (10) pieces of sausage from each treatment were taken out of the freezer and thawed at room temperature under a ceiling fan. The treatment samples were then sliced equally and placed in baking pans that were labelled appropriately according to treatments and heated in a hot-air oven (Wagtech, model: GP50SSF25001G, UK) at 70oC for ten (10) minutes. Sausage samples were turned after five (5) minutes during heating to ensure even distribution of heat. The warmed sausage samples were placed on plates coded with three-digit random numbers in order to ensure uniform and independent sampling and to avoid prejudiced assessment of the products. The panelists were asked to assess samples based on tenderness, juiciness, flavour, mouth feel, color, aftertaste and overall acceptability using a 7-point hedonic scale (1= dislike very much, 2= dislike much, 3= dislike slightly, 4= intermediate, 5= like slightly, 6= like much and 7= like very much). Water was provided to the panelists to rinse their mouth before starting and between sample evaluations in order to avoid the influence of the sensory attribute of one sample on the other.To read more about this article... Open access Journal of Animal Husbandry & Dairy Science
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