Use of barley malt pomace in the production of fresh sausage

Abstract

The present study aimed to evaluate the effects of barley malt pomace addition on the characteristics of fresh pork sausages over 10 days of storage. Four fresh sausage formulations were elaborated, one with no addition of barley malt pomace (control formulation), and the other three elaborated with 3%, 6%, and 9% of pomace. The sausages were submitted to physicochemical analyses to determine ash, moisture, protein, lipid, carbohydrate, and raw fiber contents, water activity, pH, peroxide indices, and energetic value. Additionally, texture and color technological analysis and sensory analysis were performed. Sausages with 3% of malt pomace presented a protein content of 17.10% on the 10th day of storage, and raw fiber content of 2.00%; while in the control formulation these contents were 16.59% and 0.77%, respectively, with a significant difference (p ≤ 0.05) between samples, representing an increase in product nutritional value. In the hardness analysis, the control formulation had a value of 13.99 N and the formulation with 3% of pomace of 10.11 N, which shows that sausages with the addition of pomace are not as hard. In the sensory analysis, the control formulation showed about 80% acceptability in all attributes, the sausage with 3% of malt pomace had an acceptability index higher than 80% for the attribute 'global acceptance', the sausage with 6% of pomace had an index of approximately 70% and the formulation with 9% showed acceptability index of approximately 64% for the attribute 'global acceptance'. The addition of 3% of malt pomace to the sausage was the best alternative, since it had good acceptance by consumers, and provided an increased nutritional value. Our results show that the use of malt pomace in meat products is a viable alternative that helps to reduce production costs and aids in solving an environmental issue.

Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste

“…Consumers demand for healthier meat products with better nutritional information have prompted the reformulation of traditional meat products [ 1 , 2 ], including burgers [ 3 , 4 ], meat nuggets [ 5 ], and sausages [ 6 , 7 ]. Reformulation of meat products currently involves the use of natural ingredients such as grains [ 8 , 9 , 10 ], fruits [ 11 , 12 ], vegetables [ 13 , 14 , 15 , 16 ], and flower and vegetable oils [ 4 , 7 , 17 ] that are well-known for their nutritional and medicinal value. The addition of natural ingredients also gives a chance to improve the ‘image’ of some meat products (such as frankfurter-type sausages), which are often regarded as unhealthy by some consumers because of their high fat, cholesterol, sodium chloride, and nitrite content [ 17 , 18 ].…”