Texture and sensory profiles of wieners produced with either 0% or
3% gari, with 20%, 25% and 30% water respectively were studied. Using
gari did not significantly (p>0.05) influence cooking yield, odour
and flavour in wieners. Consumer acceptability of texture attributes of
wieners were
significantly higher (p<0.05) in gari-treated wieners compared to the
control because instrumental analysis of texture showed significant
reductions
(p<0.05) in hardness, springiness, gumminess, chewiness and
cohesiveness when higher levels of water were incorporated. Adhesiveness
was not
influenced significantly (p>0.05) by treatment. The cost of producing
wieners reduced by 8%, 35% and 41% respectively at 3% gari with 20%,
25%
and 30% levels of using water. It was concluded that wieners could be
manufactured with 3% gari and 25% water in order to save 41% of
production
costs and obtain desirable eating characteristics.
Keywords:Wieners; Gari; Texture and sensory profile; Consumer acceptability
Food texture and sensory characteristics are very important
aspects of consumer acceptability and several instrumental testing
methods have been developed for texture profile analysis (TPA)
of various foods [1,2]. These tests depend on measurements of
resistance of a food sample to force deformation such as puncture,
cutting, shear and tensile strength. According to [1] TPA’s have
the advantage of simplicity and the textural parameters obtained
can be correlated with food texture sensory analysis. In recent
times the most commonly used instrumental method is probably
the compression method of texture profile analysis of foods
because [3] had earlier suggested that this method mimicked the
conditions to which food was subjected throughout a mastication
process. Hence the compression parameters obtained with TPA
have been employed by many researchers in their evaluations of
meat products, including beef burgers and sausages, as a reliable
scientific tool for determining the quality of a finished product
and also, to select the best functional ingredients in order to
optimize available resource inputs in the meat industry [4-8]. For
example an instrumental measure of hardness as a component of
the texture profile, offers information about the peak force at the
first bite of a food product during mastication. So that ingredients
which may offer some reduction in hardness and overall consumer
acceptability could be beneficial in the search for softer and more
‘tender-bite’ processed meats such as wieners. Sensory evaluation
was defined as a scientific principle used to evoke, measure, analyze
and interpret those reactions to characteristics of food materials
as perceived through the senses of sight, smell, taste, touch and
hearing [9]. Human subjects are used as “instruments of measure”
in the assessment of the complex sensations that result from the
interactions of various food attributes and human senses in order
to evaluate food quality in programmes such as quality control and
new product development. When data generated from such sensory
testing panels are statistically analyzed, the results may serve as an
assay for the evaluation of, for example, the extent of flavor and odor
desirability, especially when a new ingredient is being introduced
into product manufacture for the first time. The sensory evaluation
normally may be done by either a small number of people or by
several hundreds of people depending on the types of information
required. According to [10] most sensory characteristics of food
can be seen to be measured well, meaningfully and completely only
by human subjects. In using humans as instruments of measure,
it is important to control all testing procedures and conditions
including lighting, temperature, serving size, odours, and labelling
of food samples to assure that errors due to psychological factors
could be eliminated to the barest minimum, if not completely.
Information in the scientific literature concerning texture profile
and sensory attributes of meat products using gari as an ingredient
in their formulations is very scanty. Gari is a cassava product that is
relatively less expensive compared to other carbohydrate sources
that can be used in meat formulations. It has characteristics that
can be useful to meat texture and sensory improvement. In [8]
reported that using 10% hydrated gari in beef burgers reduced
hardness significantly without any compromise on overall burger
acceptability by consumers. The objective of this study was to
evaluate the eating characteristics of wieners produced with gari as
non-meat ingredient in partial replacement of beef. Specifically, the
costs of production, instrumental texture profiling and consumer
acceptability of wiener attributes were determined.
Raw materials and wiener production
Frozen beef trimmings and all spices were obtained from the
Meat Laboratory of the Ohio State University. Gari was obtained
from Ghana through the Berekum Market (Columbus, OH, USA), and
used to replace beef (w/w) in four wiener treatments, comprising
of control (0% gari with 20% water), and 3% gari formulated with
20%, 25% and 30% water respectively. The four treatments were
respectively coded as 0T20, GT20, GT25 and GT30. The meat batter
was produced using a Sydelmann chopper (Stuttgart, Germany) at a
consistent temperature of 10.56°C, stuffed into cellulose casings and
hand-linked at 6cm lengths. Wieners were cooked and smoked in
an Enviro-Pack oven (Clackamas, OR, USA) to internal temperatures
of 73.88°C after which they were chilled at 2°C overnight, vacuum
packaged and stored at -18°C for further analysis.
Parameters measured
Cost of production and cooking yield: The costs of producing
wieners were calculated based on prevailing retail prices of beef
trimmings, gari, cellulose casings and all spices used in their
manufacture at Columbus, USA at the time of this study. Wieners
were weighed before and after final cooking, and cooking yield was
determined as a percentage of final weight to initial weight.
Texture profile: Wieners were either warmed in a water bath
at 90°C to attain internal temperatures of 60°C or allowed to thaw
at 2°C (cold) and cored to obtain cylindrical samples measuring
24mm (height) by 16mm (width) for texture profiling using Instron
5542 Texture Analyzer (Instron Co., Canton, MA, USA) as described
by [8].
Sensory profile: A 9-point Hedonic scale was used to assess
the sensory profile of the wieners at the OSU Sensory Laboratory.
In all, 150 regular wiener consumers assessed the products based
on overall acceptability, flavour, texture and odour desirability on
a 9-point Hedonic scale, where 9 represented “like extremely” and
1 represented “dislike extremely.” Wiener treatments were blind
coded with random three-digit numbers and the order of serving
samples to the consumers was randomized. Fifty consumers
participated in each of three sessions of the evaluation process.
The consumers comprised of students and staff of the Departments
of Food Science and Technology and Animal Sciences, Columbus,
OH, USA. The wieners were grilled (Star Grillmax Pro roller grill,
Smithville, TN, USA) to internal temperatures of 60°C and cut into
identical pieces of 3.0cm lengths and served to the consumers. The
core temperature of the wieners was monitored during cooking
with a 12- channel thermocouple scanning thermometer (model
92000-00) (Eutech Instruments Pte Ltd., Singapore), and approval
to use human subjects for the consumer evaluation was granted
by the Office of Responsible Research Practices, The Ohio State
University, USA.
Statistical analysis: All data generated from the study were
subjected to one-way analysis of variance (ANOVA) in a completely
randomized design. Significant differences between treatments
were determined at 5% by Scheffé multiple comparison using [11]
for Windows.
Production cost, cooking yield and sensory profile
Results obtained for the costs of producing wieners, cooking
yield and sensory profile are reported in Table 1. Using gari with
the different levels of water to substitute portions of the meat in
the formulation of wieners seemed to favour cooking yields at the
25% usage of water. However, the observed increases in cooking
yields were not statistically significant (p>0.05). Product yields
ranged from 88.17% (control) to 91.43% when gari was used with
25% in wiener production. Wiener cooking yields were 89.53% when 20% water was used with 3% gari, however when water
was increased to 30%, the cooking yields reduced to 87.27%.
This probably was an indication that the maximum water needed
in wieners formulated with 3% gari should not exceed 25% in
order to obtain optimum cooking yields. Although the differences
in cooking yields were not statistically different, meat processors
may possibly benefit more, in terms of product yields if GT25 was
adopted in wiener formulations because meat products are sold all
over the world on weight basis. Sensory evaluation of the wieners
revealed similar trends in the attributes evaluated (Table 1).
Whereas overall product acceptability and texture attributes were
influenced significantly (p<0.05) by the use of gari at the different
levels of hydration, wiener flavour and odour were not significantly
different (p>0.05) from the control. The overall wiener acceptability
score increased significantly (p<0.05) from 5.70 (control) to 6.88
when 3% gari was hydrated with 25% water. (Table 1)
It was also observed that texture attribute score, as assessed
by the consumers improved significantly (p<0.05) at this level
of hydration. Generally, all sensory attributes assessed by the
consumers were higher at the 25% level of water usage in wiener
formulations with gari.
Texture profile
Results of the TPA determinations are shown in Tables 2 and
3 for cold and warmed wieners respectively. With respect to the
cold products, hardness, springiness, gumminess, chewiness
and cohesiveness were all significantly different (p<0.05) among
treatments. The control product was significantly (p<0.05) harder,
more gummy and chewy compared to all the gari-treated wieners.
The mean hardness of the cold products reduced significantly
(p<0.05) from 5.51(0T20) to 2.93 (GT30), springiness reduced
from 9.29 (0T20) to 8.55 (GT30) while gumminess reduced from
30.44 (0T20) to 12.98 (GT30). Both chewiness and cohesiveness
of the cold wieners also reduced significantly (p<0.05) from
364.92 (0T20) to 155.55 (GT30) and 0.57 (control) to 0.43 (GT30)
respectively, but adhesiveness was not significantly different
(p>0.05) among treatments. (Table 2)
A comparison of the texture profile of cold and warmed
wieners revealed further reductions when wieners were warmed
to attain internal temperatures of 60°C before texture profiling
Table 3. Furthermore, hardness, gumminess and chewiness
reduced significantly (p<0.05) in all the products with 3% gari and
the varying levels of water compared to the control. The levels of
water used with 3% gari aided in better moisture retention due
to the carbohydrate component in gari compared to the control
without gari. Springiness, adhesiveness and cohesiveness were
however not significantly different (p<0.05) among treatments.
Hardness, springiness, gumminess, chewiness and adhesiveness of
cold wieners reduced from 5.51(0T20) to 1.54 (GT30), 9.29 (0T20)
to 7.84 (GT30), 30.44 (0T20) to 10.22 (GT30), 384.92 (0T20)
to 102.09 (GT30), 9.20 (0T20) to 4.0 (GT30) respectively when
wieners were warmed prior to TPA determinations. Warming the
wieners probably resulted in melting the fat component and thus
offering lesser resistance to rupture compared to the cold wieners.
Thus, wieners will offer better eating quality when warmed before
consumption compared to serving them cold. (Table 3)
Using gari in wieners had significant improvements in the
sensory acceptability of the sausages. Though 3% gari in wiener
formulations did not influence cooking yields, substantial savings
were made on the costs of producing the wieners. Also, there were
no adverse effects on flavour and odour of the wieners. More so,
using gari in wieners formulations resulted in reduced hardness,
gumminess and chewiness but had no influence on springiness,
adhesiveness and cohesiveness. Furthermore, warming wieners
resulted in reductions in their texture profiles. It was concluded
that wieners could be produced with 3% gari and 25% water to
obtain desirable texture and sensory profiles. We recommend that
future studies should consider investigations on colour, storage
ability and proximate composition of wieners produced with gari.
None.
No conflicts of interest.
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