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][5][6][7][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.
Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technology results in the conservation of desirable qualities in stabilized and varietal fish products. This study sought to use fish in the manufacture of frankfurter-type sausages, which could have improved preservation characteristics without any adverse effects on sensory properties. The nutritional composition and microbiological safety of fresh fish and sausages were determined using the methods described by AOAC and ICMSF respectively. The study showed that, catfish sausages were higher in protein (15.69 %) and were lower in fat (10.66%) compared to the other sausages. Total Viable Counts (TVC) were within the accepted limits (106 and 107cfu/g) for fish and pork respectively. E. coli was not detected in any of the treatments during frozen storage for 6 weeks. It was concluded that catfish frankfurter has high nutritive value because it contained less fat but with higher crude protein. Like pork frankfurters, both catfish and mackerel sausages could be stored for six weeks without any negative effects on microbial quality.
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
The main research objective was to study the influence of using agushie on proximate composition and eating quality of beef burgers. Cooking yield and pH of burgers produced with or without agushie were also studied. Boneless beef was used as the meat ingredient and portions of the beef were replaced with ground agushie at 0% (control), 13%, 26% and 39% to obtain four treatments namely T1, T2, T3, and T4 respectively. Proximate analysis of the burgers was determined as well as cooking yield, pH and sensory evaluation was by 30 untrained consumers using a 9-point Hedonic scale. Increasing levels of “agushie” significantly (p<0.05) reduced moisture content from 49.49 (T2) to 46.77 (T4) in the burgers. Crude protein contents increased significantly (p<0.05) from T1 (20.49%) to T4 (27.48%). There were significant (p<0.05) differences in fat content with T2 recording the lowest (12.38%). Ash content also increased significantly (p<0.05) from 2.41% (T1) to 3.77% (T4) while the contents of fibre significantly (p<0.05) increased from 0.24% (T1) to 0.98% (T4). There were also significant differences (p<0.05) in pH (6.14 - 6.55) and cooking yield (60.66%-79.06%) from T1 to T4 respectively. Fibre contents increased significantly (p<0.05) with increasing levels of agushie in burgers. Sensory evaluation revealed no significant (p>0.05) differences across treatments for appearance, taste, flavour, juiciness, texture and acceptability. The results suggest that agushie has beneficial potentials in beef burger production at 26% without any adverse effects on nutritional composition and eating characteristics.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.